Vegetarian Enchilada Casserole/Black Beans & Sweet Corn Enchilada Casserole

Enchilada Casserole is one of the classic dish which exists in many versions, when i googled for a vegetarian Enchilada casserole i have seen some million versions either with homemade enchilada sauce or else with store bought ones. Some recipes calls for variety of vegetables, meats while some recipes went for a combination of vegetables and beans. Obviously once i prepared some enchilada sauce at home, i couldnt resist to prepare my own version of vegetarian Enchilada casserole. Since i dont want to stick with store bought tortilla wraps, i prepared myself at home as i have already blogged here. Homemade Enchilada sauce, homemade tortillas watelse we need to make some fantastic enchilada casserole as vegetarian version.

Though this enchilada casserole is very simple to dish out with store bought stuffs, nothing can beat if you make this casserole with homemade stuffs rite. I enjoyed thoroughly making this Enchilada casserole which was quite filling, nutritious and absolutely cheesy, delicious. You can serve this super delicious casserole with some salad for your lunch or else for your dinner to fill some hungry tummies without much hassle. My kids went crazy when they saw this casserole, needless to say how happily they enjoyed their lunch. Trust me eventhough the filling i went for making this casserole calls for just cooked black beans and sweet corns kernels both works tremendously in this casserole. If you feel like adding more colours go on with some mixed veggies. And this casserole are going to be a part of this week's blogging marathon as am running One Sauce Two dishes as this week's theme.

1cup Sweet corn kernels
1cup Cooked black beans
3cups Homemade Enchilada Sauce
7-8 Tortillas
1cup Grated cheese
Dried herbs (optional)

Toss the sweet corn kernels and cooked black beans together in a bowl with some dried herbs (optional).

Meanwhile pour quarter cup of the enchilada sauce in a oval or square pan. Preheat the oven to 350F.

Take a tortilla, spread evenly some enchilada sauce, drop enough already prepared corn - black beans and wrap it.

Arrange this to the already prepared pan, continue the same process with the remaining tortillas.

Pour the remaining sauce on the top of the tortillas, sprinkle generously the grated cheese.

Bake in oven for 20-25minutes until the top turns golden brown.

Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65