Dump-and-Bake Enchilada Casserole

Zero rolling. All flavor. One pan. Your kind of dinner.

Ingredients:

• 6 small Alpha-Gal–safe corn tortillas

• 1 can black beans, drained and rinsed

• 1 cup frozen corn

• 1/2 cup diced red bell pepper

• 1/2 cup chopped onion

• 1 1/2 cups Alpha-Gal–safe enchilada sauce

• 1/2 tsp cumin

• 1/2 tsp chili powder

• Salt and pepper to taste

• Optional: dairy-free cheese shreds

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish.

2. In a bowl, mix beans, corn, bell pepper, onion, cumin, chili powder, salt, and pepper.

3. Layer 3 tortillas on the bottom of the dish. Spread half the veggie mixture over them. Drizzle with half the enchilada sauce.

4. Repeat with remaining tortillas, veggie mix, and sauce. Top with dairy-free cheese if using.

5. Cover and bake for 25–30 minutes until bubbly.

6. Let cool slightly before serving.

Kick It Up a Notch:

• Add chopped jalapeños or green chiles

• Top with avocado slices or dairy-free sour cream

• Sprinkle with fresh cilantro and lime juice