Easy Enchilada Casserole
Makes 8 Servings
- One 28-ounce can crushed tomatoes
- 1 tablespoon canola oil
- One 16-ounce bag frozen mixed bell pepper strips, thawed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- One 12- or 16-ounce bag meat-free or soy crumbles
- One 15-ounce can black beans, drained and rinsed
- Twelve 6-inch corn tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- One 2 1/4-ounce can sliced olives, drained, optional
- 1/2 cup reduced-fat sour cream
- Lightly oil or coat a 9 X 13-inch baking pan with nonstick cooking spray. Spread 1/4 cup of the crushed tomatoes evenly over the bottom of the pan and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, cumin, chili powder, onion powder, garlic powder, oregany, and salt and cook until the peppers are tender, about 5 minutes.
- Add the remaining crushed tomatoes, the meat-free crumbles, and beans and stir to combine. Cook, stirring frequently, for 5 minutes.
- Preheat the oven to 400 degrees F.
- Arrange 6 tortillas on the bottom of the baking pan, allowing them to overlap. Top evenly with half the bean mixture and 1 cup of cheese. Arrange the remaining tortillas over the cheese. Top with the remaining bean mixture, cheese, and olives if desired.
- Bake uncovered until the cheese melts and the casserole is heated through, about 20 minutes. Serve with sour cream.