Many traditional enchilada recipes are made with shredded beef or chicken. But you can have a tasty Mexican dinner without using meat. This vegetarian enchilada casserole is simple, tasty and perfect for those nights when you want something a little more filling.
This dish is ready to serve in about an hour, and you probably already have many of the ingredients on hand. Check out the recipe below, and don't forget to check out the video at the end.
Vegetarian Enchilada Casserole 
Vegetarian enchilada casserole
6-8
20 minutes
40 minutes
1 hour
1 15-ounce can black beans, drained
1 green bell pepper, small diced
5 cloves garlic, minced
1/2 onion, small diced
1 jalapeno, minced
2 cups shredded mozzarella cheese, divided
1 teaspoon salt
Pepper to taste
1 pound queso fresco
1 28-ounce can enchilada sauce
6 to 8 corn tortillas
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, mix black beans, bell pepper, garlic, onion, jalapeno, 1 cup mozzarella, salt and pepper. Crumble the queso fresco into large chunks and fold into mixture.
Pour enchilada sauce in a wide, shallow bowl. Dip tortillas into sauce, coating generously.
Line the bottom of a baking dish with the dipped tortillas. Spread half of the black bean mixture on top. Evenly pour half of the enchilada sauce on top. Make another layer of dipped tortillas and the remaining black bean mixture. Pour on the remaining enchilada sauce and top with the remaining mozzarella.
Bake for 40 minutes to an hour, until top is golden brown.
Cool for 5 minutes. Serve with sour cream, fresh cilantro and extra cheese!
