Vegetarian Enchilada Casserole

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the diced bell pepper and zucchini to the skillet and cook for 5-7 minutes, or until the vegetables are tender.

4. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.

5. Pour half of the enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.

6. Layer 6 corn tortillas over the sauce, overlapping slightly to cover the bottom of the dish.

7. Spoon half of the vegetable mixture over the tortillas, spreading it out in an even layer. Top with half of the shredded cheese.

8. Repeat the layering process by adding another layer of 6 corn tortillas, the remaining vegetable mixture, and the rest of the cheese.

9. Pour the remaining enchilada sauce over the top of the casserole, making sure to cover all the tortillas.

10. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

11. Let the casserole sit for a few minutes before serving. Garnish with fresh cilantro and serve with sliced avocado and sour cream on the side.

12. Enjoy this Vegetarian Enchilada Casserole with your favorite Mexican-inspired sides for a delicious and satisfying meal.