Description
Comfort meets Mexican cuisine in this hearty Vegetarian Enchilada Casserole, layering bold flavors and wholesome ingredients. Cheesy, spicy, and satisfying, the dish promises a delightful meal that will keep you coming back for more.
Ingredients
Scale
Main Ingredients:
- 8 corn tortillas
- 1 can (15 ounces) black beans
- 2 cups shredded cheese
- 2 cups enchilada sauce
Vegetables:
- 1 cup frozen corn
- 1 can (14.5 ounces) diced tomatoes
- 2 bell peppers
- 1 medium onion
- 3 cloves garlic
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt
- pepper
Optional Toppings:
- sour cream or Greek yogurt
- sliced avocado or guacamole
- chopped cilantro
- sliced jalapeños
- lime wedges
Instructions
- Warm the oven to 375°F and lightly coat a 9×13-inch baking vessel with cooking spray.
- In a large skillet, warm olive oil and gently sauté chopped onions, vibrant bell peppers, and minced garlic until vegetables become translucent and tender.
- Introduce black beans, sweet corn kernels, diced tomatoes, and aromatic spices like cumin and chili powder. Season with salt and pepper, allowing ingredients to meld together for approximately 5 minutes.
- Create the first foundation layer in the baking dish using soft corn tortillas, spreading a generous portion of the vegetable medley across the surface.
- Drizzle enchilada sauce over the vegetable layer, ensuring even coverage, and sprinkle a hearty portion of shredded cheese.
- Repeat layering process, constructing multiple flavor-packed strata until ingredients are consumed, ensuring the uppermost layer is abundantly covered with melting cheese.
- Transfer casserole to preheated oven and bake uncovered for 20-25 minutes, watching for bubbly edges and golden-brown cheese surface.
- Remove from oven and let rest for 5 minutes before serving with optional garnishes like cool sour cream, creamy avocado slices, and fresh cilantro.
Notes
- Enhance flavor by roasting bell peppers and onions before adding to the veggie mixture for a deeper, caramelized taste.
- Make it gluten-free by using corn tortillas and checking enchilada sauce ingredients for potential gluten-containing additives.
- Boost protein content by adding quinoa or extra beans to the vegetable mixture for a more filling meal.
- Prepare ahead by assembling the casserole a day in advance and refrigerating, then bake when ready to serve for a convenient make-ahead option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 40 mg