This recipe is very similar to the enchilada lasagna recipe, but I made some changes to decrease my family’s exposure to BPA from canned food. I used dried pinto beans which I cooked ahead of time in the Instant Pot instead of using canned black beans and refried beans. I did use a can of enchilada sauce and a can of Rotel tomatoes though. With this recipe I made one 9×9 pan of casserole and I had another pan of leftover pinto beans and vegetables that I will use later in the week to make burritos or enchilada rice.
Here is the recipe:
- 1 lb bag of dried pinto beans, cooked and drained
- 2 TBSP olive oil
- 1/2 onion, chopped
- 8 oz mushrooms, sliced
- 2-3 cloves of garlic, minced
- 3 bell peppers, chopped
- 1 bag frozen corn
- Fajita seasoning or spices of choice
- 1 can Rotel diced tomatoes
- 1 can enchilada sauce (I used green sauce)
- 12 corn tortillas
- Preheat oven to 375F.
- Add the olive oil to a large skillet on medium to high heat. Add the onion and cook until translucent.
- Add the mushrooms and cook until they soften. Add the garlic and stir for a minute.
- Add the peppers and cook until they soften.
- Add the bag of corn and stir until it is heated, approximately 5 minutes. Add seasoning or spices, cooked pinto beans, and the can of Rotel. Stir for 2 more minutes.
- Coat the 9×9 pan with cooking spray or olive oil. Cover the bottom of the pan with corn tortillas.
- Place a layer of the veggie mixture over the tortillas (use a slotted spoon to drain the extra liquid) and pour enchilada sauce over it.
- Cover with more tortillas, then veggies and enchilada sauce.
- Place another layer of tortillas and pour the remaining enchilada sauce on top.
- Bake for 30 minutes.