YOUR SOLIN GENERATED RECIPE
Black Bean and Corn Enchilada Bake
Layered corn tortillas and protein-packed black beans baked in a zesty red sauce for a bubbly and comforting casserole.
INGREDIENTS
0.75 cup Black beans
0.25 cup Sweet corn
1 small Corn tortillas
0.25 cup Red enchilada sauce
0.5 cup Liquid egg whites
0.5 oz Shredded sharp cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Nutritional yeast
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Olive oil
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
In a small mixing bowl, whisk together the red enchilada sauce, liquid egg whites, nutritional yeast, sea salt, black pepper, and garlic powder until well combined.
Cut the corn tortillas into one-inch wide strips or bite-sized squares.
In a separate bowl, toss the rinsed black beans and sweet corn together.
Place half of the tortilla strips in the bottom of the prepared baking dish, followed by half of the bean and corn mixture.
Pour half of the enchilada sauce mixture over the layer, then repeat with the remaining tortillas, beans, and sauce.
Sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 20 to 25 minutes until the sauce has set and the cheese is melted and golden brown.
Remove from the oven and let it stand for 5 minutes before topping with a dollop of Greek yogurt and fresh cilantro.