This is a super easy, yummy recipe. My kids love it because it’s cheesy, and vegetarian (important for my big kid). I’m making a big batch for dinner this week, with plenty of leftovers!

It freezes well so you can make a bigger batch and have some for later.

Chipotle Black Bean Enchilada Casserole

Serves 6-8

Ingredients:

• 1 bag MorningStar Farms® Chipotle Black Bean Crumbles (12 oz)
• 3 cups cheese, divided (I use Mexican blend)
• 1 large (28 oz) enchilada sauce (I like green)
• 16-19 corn tortillas, torn into bite-size pieces
• 1 bag (12 oz-ish) fajita blend (that’s onions and peppers)
• spray release

Directions:

1. Spray a 9×11 baking dish with spray release.
2. Layer torn tortillas, black bean crumbles, fajitas blend, tortillas, sauce, and cheese.
3. Layer until pan is filled, top with cheese.
4. Cover with foil and bake at 350 degrees for 30 minutes until bubbly.
5. Remove foil and continue to bake for 10-15 minutes until the top is brown and bubbly.

Serve with sour cream, salsa, and diced black olives (optional, but a family favorite). I serve with a Mexican Caesar Salad, or Cilantro Lime Rice-a-Roni.

To make this dish vegan, use vegan cheese.

Mexican Cesar Salad

Ingredients:

• 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
• 2 tomatoes cubed/sliced
• ½ cup purple onion, cut into rings
• 1 small can corn, drained and rinsed
• ¼ c ranch dressing
• ½ c your favorite salsa

Directions:

1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
2. Toss the veggies in a chilled salad bowl with the dressing.
3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.