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Make Ahead Sunday: Black Bean Enchilada Casserole 16 oz container - verde salsa
2 fresh jalapenos, seeded and chopped
1/2 cup cilantro, chopped
2 cans black beans, drained and rinsed
1 cup grilled corn, cut fresh from the cob
18 small corn tortillas
3 cups monterrey jack cheese

Mix salsa, cilantro and chicken broth in a large bowl and set aside.  Saute onions, garlic and pepper in skillet with olive oil until softened - about 5-7 minutes.  Add beans, corn and 1/2 cup salsa.  Remove from heat. Using fork, mash half the mixture then stir in 1 cup cheese and season with s&p to taste.  Spray 9x13 baking dish with cooking spray.  Spoon in a few tablespoons of the salsa then layer 6 tortillas.  Spread half the bean mixture on top then 1/2 cup cheese then 1/3 of the salsa.  Create 1 more layer of tortillas, beans, cheese and salsa.  End with 1 layer of tortillas, 1/3 salsa and 1 cup cheese. Store.

The night you are going to serve: Preheat oven to 375.  Bake 30 minutes covered then increase temp to 425 and bake until bubbly (~20 more minutes).
Posted by katlouise1 at Sunday, August 26, 2012