Living alone, I rarely cook casseroles because it means either eating the same thing for several days in a row or stuffing my freezer with single-serve containers of leftovers. But there are some days that can only be fixed with the type of food your mom or grandma might have made back when you were a kid. Preferably something with melted cheese - and lots of it.
This casserole is perfect on a chilly evening. Because it's incredibly rich, I recommend serving with a salad or fresh fruit.
Black Bean Enchilada Lasagna
1 tsp olive oil
1/2 medium yellow onion, small diced
1 medium red bell pepper, small diced
1 cup frozen corn kernels
1 can black beans, drained and rinsed
2 cans cream of celery soup
1 1/2 cups sour cream
1/4 cup canned green chiles, diced
2 cups shredded pepper jack cheese
2 cups shredded Mexican blend cheese
12 corn tortillas, halved
Preheat oven to 400 degrees.
Add oil, onion and pepper to a medium skillet and cook until soft. Add corn and black beans and cook until heated through. If the vegetables begin to stick, add a bit of water to the pan.
Meanwhile, combine the soup, sour cream and chiles in a medium bowl. In a separate bowl, combine the two types of shredded cheese.
Put about a 1/2 cup of the cream mixture in the bottom of a 9x13 oven-safe dish and spread. Layer with a row of tortilla halves, more of the cream mixture, beans and veggies and 1 cup of the shredded cheese. Add another layer using this same pattern. Your third layer of tortilla halves should only be topped with the cream mixture, followed by the remainder of the shredded cheese (2 cups).
Cover dish and bake for 30 minutes.
Note: To lighten it up, consider substituting 1 1/2 cups salsa for one of the cans of soup.
What's your go-to comfort food?