15ounceno-salt-added black beans, rinsed and drained
1cupfrozen vegetable medley, thawed (see note)
15corn tortillas
1cupshredded Mexican Blend cheese, or more if you wish
Toppings
chopped tomatoes, avocado, cilantro, fresh lime juice
Instructions
Preheat oven to 350°F. Lightly grease a 9 x 13 inch baking dish and set aside.
Make the enchilada sauce. In a medium skillet over medium heat, whisk together oil, flour, and taco seasoning blend for about a minute. Gradually pour in the stock and tomato sauce, whisking constantly to combine. Allow the sauce to come to a simmer then cook for 10 minutes until the sauce thickens slightly.
Make the filling. While the sauce is simmering, heat a large skillet over med-high heat. Add beef and onion and cook, breaking it up into crumbles. Add beans and vegetables. Reserve ½ cup of the enchilada sauce and add the rest to the beef mixture. Stir until well combined.
Assemble. Spread ½ cup of enchilada sauce in the bottom of the baking dish. Top with 5 tortillas (cut last one in half and place at the end of the pan), then spread ⅓ of the beef mixture. Repeat. Finish with the last layer of tortillas, remaining beef mixture, and top with cheese. Cover the pan and bake for 25 minutes, until the casserole is heated through. Uncover and cook for another 5 minutes.
Cool slightly before slicing. Enjoy with toppings of choice!
Notes
If using store-bought enchilada sauce, you will need 2 ½ cups
I like to use frozen corn, peas, green beans medley for convenience but feel free to use whatever vegetables you wish, fresh or frozen
You can make the enchilada sauce and/or the filling the day before
Refrigerate leftovers for up to 4 days or freeze for up to 3 months