Enchilada Nacho Bake


6 corn tortillas cut into strips
1/2 bell pepper, cut into slices
1 small onion, cut into slices
1 jalapeno sliced
Half can of black beans, drained and rinsed
1 tsp taco seasoning
1 tbsp fajita seasoning
1/2 cup shredded mexican blend cheese
8 to 10 oz enchilada sauce
Oil for sautéing


  1. Heat oven to 400 degrees
  2. Coat the bottom of a non stick skillet with light oil on medium high heat
  3. Toss corn tortilla strips until they are crispy and light brown then remove and place in 8×8 casserole dish
  4. Place a little more oil to coat the bottom once again and sautee onions, bell pepper, and jalapenos
  5. Cover the vegetables so they cook faster. Add fajita seasoning after 3 minutes.
  6. While the vegetables are cooking mix black beans and taco seasoning and spread over tortilla strips
  7. Pour enchilada sauce over beans
  8. Spread sauteed vegetables over beans
  9. Sprinkle cheese on top and place in oven until cheese is bubbling



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