Beckman Institute at Illinois | Beckman Café Recipe: Vegetarian Enchilada Bake @BeckmanIllinois | Uploaded May 2020 | Updated October 2024, 21 minutes ago.
Trying out some new plant-based recipes while staying at home? Try this recipe to celebrate Cinco de Mayo. The Beckman Café's Josh Walker demonstrates how to make Vegetarian Enchilada Bake, an easy one-pan meal. #hometogether #cincodemayo

Recipe:
4 cups cooked rice
8 ounces salsa verde, divided
8 ounces guacamole salsa, divided
2 ounces salsa casera
15-ounce can of black beans, drained
8 ounce bag of shredded cheese
6 corn tortillas

Heat oven to 375degrees. Layer the salsa casera and 2 ounces of salsa verde on bottom of a 9"x13" casserole dish. Add a layer of cooked rice, spreading it out to ensure it’s even. Add black beans and spread evenly. Add half of the guacamole salsa. Shingle six corn tortillas (overlap them). Cover with remaining guacamole salsa. Flip the tortillas to ensure even coating. Add remaining salsa verde. Cover with cheese and spread evenly. Bake for 30 minutes. Slice into 12 pieces, and enjoy with sliced avocado, sour cream, cilantro, and/or your favorite taco toppings. Serves 12.