Veggie Enchilada Bake

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(2)
• Courgette(1)
• Garlic(3 cloves)
• Black Beans(2)
• Corn(150 g)
• Enchilada Sauce(450 ml)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Tortilla(8)
• Cheddar cheese(150 g)
• Mozzarella(100 g)
• Coriander(10 g)optional
• Sour cream(120 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 200°C. Dice the {Onion}, slice the {Bell pepper} and {Zucchini}, mince the {Garlic}, drain and rinse the {Black Beans}, and cut the {Tortilla} into rough bite-size strips.

   ~14 min

2. 2

   Heat the {Olive oil} in a large skillet over medium heat. Cook the {Onion}, {Bell pepper}, and {Zucchini} with the {Salt} and {Black pepper} until softened. Stir in the {Garlic}, {Cumin}, {Smoked paprika}, and {Oregano} for the last minute.

   ~8 min

3. 3

   Stir in the {Tomato paste}, then add the {Enchilada Sauce}, {Black Beans}, and {Corn}. Simmer until slightly thickened, then fold in half of the {Tortilla} strips so they start soaking up the sauce.

   ~6 min

4. 4

   Transfer half the saucy filling to a baking dish, scatter over half the remaining {Tortilla} strips, then top with half the {Cheddar cheese} and half the {Mozzarella}. Repeat with the remaining filling, {Tortilla}, {Cheddar cheese}, and {Mozzarella}.

   ~4 min

5. 5

   Bake until the cheese is melted and golden at the edges and the casserole is bubbling. Rest briefly before serving.

   ~14 min

6. 6

   Serve in generous scoops with {Sour cream} and a scattering of {Fresh cilantro} over the top.

   ~0 min