Vegetarian Enchilada Casserole (Print Version)

# Ingredients:

→ Enchilada Casserole

01 - 1 tablespoon oil
02 - 1 medium red onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium green bell pepper, chopped
05 - 1 medium sweet red pepper, chopped
06 - 2 teaspoons chili powder
07 - 1 teaspoon cumin
08 - 1 teaspoon smoked paprika
09 - 14 ounces red beans, drained and rinsed
10 - 1 cup sweet corn, drained
11 - Salt and pepper to taste
12 - 6 corn or flour tortillas, cut into strips
13 - 12 ounces chipotle enchilada sauce or 10 ounces canned enchilada sauce
14 - 1 cup shredded Monterey Jack cheese
15 - 1/2 cup fresh cilantro

→ Simple Queso or Cheese Sauce

16 - 3/4 cup whole milk
17 - 1 tablespoon cornstarch
18 - 8 ounces shredded cheddar cheese
19 - 10 ounces diced tomatoes and chilies, drained (optional)

# Instructions:

01 - Preheat the oven to 200°C (400°F). Grease an 8×8 inch or 11×7 inch baking dish.
02 - Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro. Stir and let cook for about 4 minutes until vegetables are fragrant. Add red beans and sweet corn, stir, and adjust seasoning if necessary. Remove from heat.
03 - In a saucepan, whisk together whole milk and cornstarch. Place over medium-high heat and bring to a boil while stirring constantly. Remove from heat, stir in cheddar cheese, and mix until smooth. Add drained diced tomatoes and chilies if desired.
04 - Spread half of the enchilada sauce on the bottom of the baking dish. Lay half the tortilla strips, overlapping slightly. Layer half of the vegetable mixture over the tortillas, then spoon over half of the cheese sauce. Repeat with remaining tortilla strips, vegetables, enchilada sauce, and top with 1 cup of Monterey Jack cheese.
05 - Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, until the cheese is melted and the casserole is cooked through.
06 - Allow the casserole to cool for about 5 minutes before cutting into squares. Serve immediately, garnished with guacamole, cilantro, and green olives.

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