Easy Enchilada Casserole

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 1 jalapeno, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can red enchilada sauce
• 8 (8-inch) flour tortillas
• 1 ½ cups shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, jalapeno, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
3. Stir cumin, black beans, and enchilada sauce into the skillet. Cook until heated through, about 5 minutes.
4. Spread a thin layer of the enchilada sauce mixture into the bottom of a 9x13 inch baking dish.
5. Lay 4 tortillas in the baking dish, overlapping them slightly. Top with half of the remaining enchilada sauce, spreading it evenly. Sprinkle with half of the shredded cheese.
6. Lay the remaining 4 tortillas over the cheese. Spread with the remaining enchilada sauce and top with the remaining cheese.
7. Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.

Interesting Facts

• Enchiladas originated in Mexico in the 18th century.
• Enchiladas can be filled with cheese, vegetables, beans, meat, or a combination of any of these.
• Enchilada sauce is usually made with chili peppers, garlic, oil, and spices.