PCC Black Bean and Corn Enchilada Casserole

PCC Black Bean and Corn Enchilada Casserole

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  • 1/2 onion, divided
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil, divided
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon chipotle powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 1/2 cups canned black beans, rinsed and drained
  • 3/4 pound frozen sweet corn, thawed
  • 1/2 cup canned diced green chiles
  • 8 corn tortillas
  • 3/4 pound shredded pepper jack cheese


Dice 1/4 of the onion. Slice remaining 1/4 onion.

To make sauce, sauté diced onions and minced garlic in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add crushed tomatoes, water, salt, chipotle powder, paprika, cumin and oregano. Let simmer for at least 15 minutes. Cool.

To make filling, sauté sliced onions and both bell peppers in 1 tablespoon oil over medium heat until soft, 8 to 10 minutes. Mix with beans, corn, and green chilies.

Preheat oven to 350º F.

Dip tortillas in the sauce.

Assemble layers in a large casserole pan by first covering the bottom with tortillas, then adding a layer of filling and then sprinkling with cheese. Repeat layers two more times, ending with a topping of cheese.

Cover and bake until casserole reaches an internal temperature of 165° F and the top is lightly browned, about 30 minutes.

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