Black Bean & Corn Enchilada Casserole

This dish is a great way to use all of the wonderful vegetables that are in season. Feel free to substitute your favorite vegetables, or whatever is fresh at the farmer’s market (or your backyard)!

Using a cornbread mix makes the dish come together quickly, just be sure to make sure the ingredients are vegetarian or vegan.  The sweetness of the corn in the bottom goes really well with the sautéed vegetables! 

Black Bean & Corn Enchilada Casserole

First Layer

• Fresh corn shaved off of the cobb (about 2 C) (or canned corn)
• 1 (8 ounce) Can Cream of Corn
• 8 oz plain yogurt
• 1/2 cup cottage cheese (low-fat)
• 1 Package Corn Bread Mix (read ingredients to make sure it’s vegan!)

Second Layer

• 1 can black beans, or 2 C cooked black beans
• 1 onion
• 2 bell peppers
• 4 ounces mushrooms
• 1 C shredded cheese
• 1 C enchilada sauce

Instructions

Mix all together all first layer ingredients in a 8”x8” casserole dish

Bake at 350 for 30 minutes or until firmed

While cooking, sauté the vegetables in a little olive oil.  You can also add some fajita spice if you’d like! 

Take out of oven, poke fork holes all around it

Pour 1/2 Cup of enchilada sauce.

Top with black beans, sautéed vegetables, remaining enchilada sauce, and shredded cheese

Put back in oven until cheese melts

Enjoy!

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