This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Thank you! Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more. Cover and refrigerate for up to 24 hours then bake as directed. Cover with foil and bake for 30 minutes. I always tend to go a little crazy with my toppings. Yes this dish freezes really well! Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. Drain any excess liquid. The casserole is baked in a 350 degrees F. oven until the cheese is bubbly, which takes about 25 to 30 minutes. Im so glad you made it, Kaitlin! I hope this ones a hit at your house! The rice wasnt quite the same either because I did not read ahead on the recipe and didnt realize it was in the oven as long as it was. Hooray! Top with of the remaining salsa, all of the remaining beans, of the remaining vegetables, all of the remaining spinach, and of the remaining cheese. Thanks for all the great recipes! Vegetarian Enchilada Casserole This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. Top the tortillas with half of the quinoa-lentil mixture. Because I used the whole cauliflower and and an extra sweet potato, I could press it down enough to get all the layers, so we made two 913 casseroles, and got even more delicious servings! By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. My jar of salsa was only 16 ounces so that was a bit light. Uncover and cook an additional 10 minutes. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Pre-heat the oven to 180c. I love this recipe! * Percent Daily Values are based on a 2000 calorie diet. If you like to keep things simple in the kitchen, this recipe is for you. Place the casserole uncovered on the middle oven rack. Your photo is being processed. Bake until the cheese is bubbly, 25 to 30 minutes. A vegetarian enchilada casserole is a hearty, flavorful dish that is perfect for a meatless meal. Cook and stir 2 minutes more. In a large mixing bowl combine cooked rice, refried beans, 10oz enchilada sauce, onion, green pepper and corn. All you need are tortillas, salsa, onions, refried beans, and plenty of cheese. Can you freeze this for later. Ready in 40 minutes or less! Or, make your own salsaheres my favorite salsa recipeand you can really minimize the sodium content by choosing low-sodium tomatoes and keeping the salt low. Assemble casserole through Step 2. Casserole Filling: 2 tablespoons olive oil 1/2 an onion, diced ( see notes) 4 cloves garlic, rough chopped (see notes) 1 large yam or sweet potato, diced into 1/2 inch cubes (optional, or sub 1 large bell pepper, or zucchini) 12 - 16 ounce bag frozen corn (regular or fire-roasted ) - or sub fresh corn. Hello! From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! Sprinkle salt, pepper, and seasonings. In a large frying pan, fry the onions and peppers until soft and golden brown then add the garlic and enchilada spice and season to taste. It wasnt bad but next time Ill use better quality salsa or homemade salsa. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). I think that the cellulose powder or whatever it is that they put in pre-shredded cheese to keep it from sticking together, negatively affects the cheese. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. Vegetarian Enchilada Casserole. This was delicious! Thank you. A great vegetarian, meatless Monday, or Lenten meal. Diet: Vegetarian Print Recipe Save Recipe This tortilla casserole is packed with sauted veggies onions, red pepper, corn, and zucchini beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Add the ground cumin, garlic powder and chili powder. Remove the skillet from heat. Instructions. Pour 3/4 cup of the enchilada sauce on . in this recipe. Enchilada casserole? You could also add another can of beans to up the protein content. Step One: Preheat oven to 400 degrees and grease a 913 baking dish with oil. Homemade enchilada sauce is optionalbut: it takes 15 minutes to make, and it is so, so tasty. Step 1: Preheat oven to 350 degrees. I made the dish in two separate pans, one with added shredded chicken for my husband and it was a huge hit. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Stacked enchiladas? This had nice zip and flavor to it. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. Add sweet potatoes, onions, garlic, bell pepper, salt and pepper. Add zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. Stir to combine. This easy vegetarian dinner recipe is sure to become a new family favorite. It was a hit with the whole family, and so it joined her repertoire of recipes. Add the garlic and cook for 30 seconds. Add garlic; cook 1 minute longer. Preheat oven to 375 degrees F (190 degrees C). Tortillas are used as layers and tucked in between those are spiced veggies, spinach and beans. Roasted Vegetable Enchilada Casserole Yield: Serves 6-8 Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes This roasted vegetable enchilada casserole is one of the oldest and most popular recipes on my site. ▸ Categories budget friendly, Christmas, egg free, fall, favorites, gluten free, main dishes, Mexican, nut free, pack for lunch, recipes, soy free ▸ Ingredients bell peppers, black beans, casseroles, cauliflower, enchiladas, salsas, spinach, sweet potatoes, Vegetable enthusiast. In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. round baking dish coated with cooking spray. Add zucchini and cook 5 minute or until tender. black beans 1 can (28oz) enchilada sauce cup salsa 3 tbsp cilantro, chopped drizzle of oil cup green onion, chopped (white base, no greens) 2 cups mini sweet peppers, cut into strips 1 can (4oz) diced green chiles 1 Tbsp taco seasoning **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. Cover and bake for 20 minutes. Make it dairy free/vegan: I havent tried (let me know if you do), but Im confident that you could replace the cheese with cashew sour cream. Add 2 teaspoons taco seasoning and the corn and cook for another minute. It is sure to please even the most die-hard carnivores! 3. Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish). Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Mix corn muffin mix, creamed corn, eggs, milk, chili powder, cumin, and salt. Learn More, A classically trained chef with a passion for cooking! Same with the cumin. Enjoy topped with chopped cilantro, avocado and Greek yogurt or sour cream. And no huge fan of poblanos so Ill probably omit next time but it was great, and easy to make. Spread cup salsa verde in a 13x9" baking dish. Make ahead meal. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. Study up so you can stay regular during the holiday seasonand any time of year you're away from home. Transfer . Step Two: Heat a large skillet over medium high heat. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Learn more, * I consent to receive emails from Chef Savvy. If I make it again (I will) I would add a salsa topping and a bit more spice. Preheat oven to 400 F. Grease the baking dish. The next time I will also use a different casserole dish. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. About 30 minutes worked for me. Then add the red bell peppers and zucchini for an additional 3-5 minutes. But, as I said, I did not want to go out to the store. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. The same amount of molasses would likely also work. Enchilada Casserole with Meat. Im happy you enjoyed it. Mix until combined. Stir in beans, corn, edamame, and chiles. Easy and delicious! This was a hit. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations! Vegetable Enchilada Casserole. I did serve with the olives and some sliced jalapeno peppers on top. Vegetarian Albanian Leek Casserole (Tave Me Presh), Delicious and Spicy 'who Needs Meat' Vegetarian Taco Casserole, Paula Deen's Baked Beef Enchilada Casserole, Easy Vegetarian Chilaquiles (Enchilada Casserole), Low Fat Beef and Sour Cream Enchilada Casserole, Beans & Barley Restaurant's Three-Cheese Enchilada Casserole. Sprinkle with remaining cheese and olives. Granted, I was already a full-grown adult at this point, but shes my mom and she likes to make sure Im well fed. * Percent Daily Values are based on a 2,000 calorie diet. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. Dollop with sour cream. To a large skillet over medium heat, add the olive oil. More about Cookie and Kate , Follow us! The toppings of cilantro and sour cream were perfect for this casserole since its refreshing, and I also added cut jalapeo for a little heat. Cook 2-3 minutes until spinach is wilted. (You will not be subscribed to our email newsletter.). Add the corn, beans, salt and cumin; saute 2-3 minutes longer. If it doesn't appear after 10 minutes, try refreshing the page. Absolutely incredible!! Top with of the beans, of the vegetables, of the of spinach, and of the cheese. To a large cast iron skillet, cook your vegan meat alternative. Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190C (Gas Mark 5 / 375F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft. Spray a 9x13 casserole dish with cooking spray. What I made was pretty good and I will make it again. All rights reserved. Its just not s good. It was good, but a bit dry. Bake for 20 minutes or until the top is just set. I am a mom of two who loves cooking easy, flavorful dishes the whole family will love! I also added rotisserie chicken to half of the casserole for hubbys sake. How to Make this Enchilada Casserole STEP 1: Gather all of your ingredients. When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Paired it with some Spanish rice. Prepare the assembly line with fajitas, shredded cheese, enchilada sauce and tortillas. Vegetarian Enchilada Casserole Yield: 12 Servings Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Hearty vegetarian enchilada casserole dish with all the flavors of a traditional style enchilada. Use of this site constitutes acceptance of our. I cooked everything low and slow so the flavors combine correctly. Change it up: You could change up the vegetables used here as long as you use about the same volume. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. I don't know what they did, but they didn't use these measurements. In an 1111 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. Preheat the oven to 400. Affiliate details . Also, I used a cheap store-bought salsa that I had on hand in the pantry since the winter. Add spinach and corn. When youre ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9 square baker. This is an easy vegetarian meal the whole family will love! I wasnt really sure what to call this recipeMexican casserole? Assemble the casserole through Step 2. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Lightly coat a 9 X 13 inch baking dish with cooking spray. Thanks for the feedback. We dont have a 9 square one so I used an 8 1/2 corning dish, the one that has the glass lid. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. Saut for 4-6 minutes until the mushrooms are golden brown and crispy. Season with hot sauce, salt and pepper to taste. Simply make as directed and freeze unbaked for best results! Every recipe is very clear, concise and easy to follow. Sprinkle with cheese. Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. It is beautiful! Add the zucchini and onion and cook for 5 minutes or until they're tender. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Preheat the oven to 190C (Gas Mark 5 / 375F). Stir in beans, corn, chili powder, cumin, and enchilada sauce. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. I have a Le Creuset roaster that isnt square but would have been better and Ill use that next time. Ingredients 1 batch homemade red enchilada sauce * (or 2 cups store-bought enchilada sauce) 1 tablespoon olive oil 1 white onion, peeled and diced 1 large red bell pepper, cored and diced 1 jalapeo pepper, cored and diced 4 cloves garlic, minced 3 cups cooked rice* (or quinoa or farro) What makes this recipe is the flavor of the salsa with all the vegetables. Spray an 8-inch baking dish with cooking spray. Preheat oven to 400F. Ive made it four times. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Stir to combine. Lay half of the tortilla strips by overlapping. If your peppers are mild . Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through. Bake in the preheated oven for 15 minutes. Add grated zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. Spray an 8-inch baking dish with cooking spray. Hearty and delicious vegetarian mexican casserole recipe with rice and veggies Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients 1 medium red onion, diced 8 cloves of garlic, minced 1 red bell pepper, diced 1 cup frozen corn kernels 8 oz enchilada sauce 14 oz diced fire roasted tomatoes juice of 1 lime For a side, I made a version of your Mexican brown rice and avocado slices. Sprinkle the flour over the top of the vegetables and stir. (I use Bush's) I use more corn tortillas to make a more filled in layer. Stir in tortilla strips. EatingWell may receive compensation for some links to products and services on this website. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Stir, bring to a boil, cover and simmer for 10 minutes. Spray a large oval Crock Pot with cooking spray. Cover with aluminum foil. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Its not quite square because it has rounded corners. Preheat the oven to 350 degrees. Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican lasagna was one of them. Before serving, sprinkle the top lightly with additional chopped cilantro. Enchiladas 2 tablespoons extra-virgin olive oil 1 cup diced yellow onion 1 cup diced orange bell pepper 1 cup corn kernels 1 cup diced zucchini 1 can pinto beans rinsed and drained 1 can black beans (see notes) 1 cup meatless meat crumbles 1 1/2 cups enchilada sauce 8 corn tortillas cut in large strips or quartered 1 cup shredded cheddar cheese Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I use a store bought enchilada sauce to save time but you could always make your own enchilada sauce at home! Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Ingredients 1 tablespoon olive oil 1 medium onion, diced 1 red pepper, diced Mix well to combine. I think some seasonings are required for this to warrant more than 3 stars. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Flavor was perfect. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. Ive been enjoying your recopies for awhile now and wanted to have your book and show my support for your website. Frozen corn worked just fine. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add the black beans, tomatoes, and green chilies. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. I'm probably making a big mess in my Kansas City kitchen right now. My mom loves Targets medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Place a tortilla in the bottom of a 1-1/2-qt. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Directions Preheat oven to 350. Stir in the pepper and corn. Add some sauce as your base to the bottom of a casserole tray. This casserole is packed with veggies, including corn, beans, and peppers, and is topped with a delicious enchilada sauce. Grease a 9X13 casserole dish and set aside. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Preheat oven to 350 degrees. Add zucchini and cook 5 minute or until tender. Make a third layer of tortillas (again, I pressed down to make more room). This recipe is for about four servings, however, you may want to double the recipe for a larger group or save some of the casserole for left overs. Top with half the cheese. Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. In a 913 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black beans, 1/2 cup sauted vegetables, 1/2 cup vegan cheese. Arrange the vegetables in an even layer across each pan. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. Changes in what I made compared to the recipe as written: I did not have any red peppers so I used a poblano pepper and a few sweet red peppers, the red skinny ones with thinner flesh. See our, Please let me know how it turned out for you! casserole has been in 400 oven for over 45 minutes and is cold in center. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Preheat oven to 375 degrees F. Lightly oil an 88 or 2 quart baking dish or coat with nonstick spray. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg. We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Thanks! 1. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Spoon another third of the sauce and Mexican cheese on top. Spoon the cheese sauce over the vegetables. If you have a question, please skim the comments sectionyou might find an immediate answer there. Make The Casserole Spread half of the enchilada sauce on the bottom. Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! Print Ingredients 12 - 18 corn tortillas 16 ounces (2 cups) enchilada sauce Recipe adapted from Perrys Plate. Cook until softened, about 8 minutes. It was very easy to prepare. Stir in zucchini, beans, tomatoes, corn, cumin, and salt; cook, stirring occasionally, until the vegetables . Vegetarian Enchilada Casserole Ingredients 1 can (15oz) corn, drained & rinsed 2 cans (15oz ea.) I followed your basic idea but did it on the stovetop instead. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top. My kids would love this! Thanks for the yummy vegetarian recipe! Lightly oil 9x13 inch baking dish. Add the milk and stir to combine. Fold in half of the cheese and pour into the pan. To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese. Spray an 8 x 8 baking dish with cooking spray; set aside. Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. 2 tablespoons extra-virgin olive oil 1 cup chopped onion cup chopped poblano peppers 6 cloves garlic, minced 1 medium yellow squash, halved and sliced (1/4-inch) 1 medium zucchini, halved and sliced (1/4-inch) 1 cup fresh corn kernels (from 2 ears) 1 cup pico de gallo teaspoon salt 1 cup chopped onion cup chopped poblano peppers 6 cloves garlic Amount is based on available nutrient data. Its a great gluten-free main dish. This vegetarian casserole has all the good things that come with enchiladas but in a casserole. Sprinkle with cup cheese. Top with remaining enchilada sauce. Cook and stir until tender, 2-3 minutes. For some metabolism-boosting heat, add a minced jalapeo to the poblanos and look for hot pico de gallo. Poblano peppers are generally mild, but if you want to avoid the heat you can use green or red bell peppers in their place. Add your favorite toppings to each serving. Garnish with green onions and sour cream if desired. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. This casserole is layered (like lasagna) with corn tortillas with the veggie filling nestled in between. Add the garlic and cook until fragrant, about 30 seconds. Because it was so thick I think I could have cooked it a little longer or at a higher temperature. Preheat the oven to 375F. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. Recipe Type: Casseroles, Healthy Choices, Vegetarian Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 Servings Yield: 9x12 casserole Ingredients 1 red bell pepper diced 1 yellow bell pepper diced 1 orange bell pepper diced 2 jalapeo peppers diced red onion diced 2 tbsp butter 10 oz frozen corn 1 cups cooked quinoa Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. Layer on the remaining tortillas, sauce and cheese. i really want to try this but cant find canned green chillies? After you've had dinner, you'll be so glad you have a 2nd of these in the freezer for another night! Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. Accessibility Policy Comment Policy Nutrition Disclaimer Photo/Recipe Policy Privacy Policy, Subscribe to our newsletter! Ingredients 2 cups chopped onion 1 1/2 cups chopped red pepper 2 garlic cloves, minced 3/4 cup salsa 2 teaspoons ground cumin 2 (15 1/2-ounce) cans black beans, drained 12 (6-inch) corn tortillas 2 cups shredded Monterey Jack and Cheddar blend 3 tomatoes, chopped, optional 1/2 cup sour cream, optional 1/2 cup sliced black olives, optional I was pleasantly surprised by the flavor and texture of the finished product. Absolutely. Once for book group and for our family. Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. STEP 2: Chop all of your vegetables (onion, bell pepper, zucchini, jalapeo) STEP 3: Layer all your ingredients in a crock pot / slow cooker. Breakfast, lunch and dinner are all featured in this roundup, and with four- and five-star reviews, we're not surprised that these delicious dishes made the cut. Finally top it off with a layer of tortillas, sauce and cheese. I appreciate your review. I love that it uses fresh vegetables and even though its a vegetarian dish, you could add beef or chicken which I did. These easy cheesy casserole is my favorite new way to eat a bunch of veggies. directions Preheat oven to 350 degrees. Place 1/2 of the vegetable mixture on top of the tortillas. Instructions. Vegetarian Enchilada Casserole Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins PRINT RECIPE Ingredients 1 packet taco seasoning 1, 15 oz package extra firm tofu pressed with paper towel to remove excess water 1, 10 oz can enchilada sauce 1 package 6" corn tortillas ~10 tortillas needed 1, 10 oz can corn 1, 10 oz can black beans Cook the vegan enchilada casserole covered for 40 minutes. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Add onion and red peppers. Cook and stir until spinach wilts. Lots of leftovers for us to enjoy. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack. 2022 Warner Bros. Turn off heat and add diced green chile peppers. Offers may be subject to change without notice. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Transfer the rice and veggies mixture in the baking dish. Layered with black beans, corn, green chilies and corn tortillas! Taste and add more, if desired. My whole family loved it. Finish with the remaining tortillas, sauce, and Mexican cheese. Lay 3 tortillas over it (overlapping is fine). Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Discovery, Inc. or its subsidiaries and affiliates. Add diced onion and cook until becomes translucent (2-5 minutes). Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. Bake at 350 degrees for 20-25 minutes, or until the cheese is bubbling and golden. I hope its just as good tomorrow for lunch as it was today for dinner! Preheat oven to 400F. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. 10 (6 inch) corn tortillas, cut into quarters, 1 (8 ounce) package sharp Cheddar cheese, cubed, 1 (16 ounce) can green chile enchilada sauce. Combine frozen bell peppers and frozen corn in a non-stick skillet and saut (with no olive oil) on medium heat. Heat the sauce until thick and bubbly (about 3-5 minutes). The only change I made was to add a layer of tortillas. Table of Contents show You Will Love This Advertisement How To Make Vegetarian Enchilada Casserole We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. In a 9x13 casserole pan, put some spoons of enchilada sauce at the bottom. Looking for more Mexican Inspired Recipes? Bake as directed. Spread 1 cup enchilada sauce over tortillas. (See my king ranch chicken) Here are some of my favorite things to top this casserole with: document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); It looks a great recipe for every week! Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Pico de gallo is a raw salsa that offers fresh, bright flavors. I also added about half of the grated cheese at this point, and stirred it through. Vegetarian Enchilada Casserole. I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. It's for those days when you need something more cosy and comforting. When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Someone commented that this only made 4 servings. I added chili powder and ancho chili powder, and about a tablespoon of chocolate balsamic vinegar to round out the flavor. ** Nutrient information is not available for all ingredients. Mix in the mashed black beans, whole black beans, 1/2 C of the enchilada sauce, walnuts, lime juice and a pinch of salt and ground pepper. My dog, Cookie, catches the crumbs. 1 cup shredded Mexican-style four cheese blend (6 oz,) Sour cream (optional) Sliced avocado Chopped fresh cilantro Directions Preheat oven to 400F. I did not have Monterey Jack cheese so I used a combination of extra sharp cheddar and crumbled queso fresco. It was a little dry and incohesive but salsa and plain greek yogurt (in place of sour cream) helped. Top with the remaining vegetable mixture. Drizzle with remaining enchilada sauce. Remove from heat and set aside. Place four tortillas over the bottom of the dish, add 1/3 of the enchilada sauce, 1/2 of black bean and sweet potato mixture and 1/2 of the cheese. Roughly divide sauce and fajitas into 2.Cheese and tortillas into 3. Once the filling is made, it's time to assemble. Spread 1/4 C of enchilada sauce in the bottom of a 2.5 quart baking dish. Im glad you enjoyed it. Spread a couple tablespoons of the enchilada sauce in the bottom of a 9 x 13 baking dish. Youre welcome, Susan! Dog lover. This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! Otherwise make it exactly the same as recipe using Mexican shredded cheese. Add spinach and fresh cilantro. I mix petite chopped tomatoes with the salsa so as to not have it too hot. Instructions. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. Prepare the Veggies. Recipe yields 6 to 8 servings. This has quickly become a family favorite! Top evenly with 4 tortillas. Be sure to let me know what recipes you love, Larry! Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. Vegetarian Enchilada Casserole. Sprinkle evenly with cheese. Layer half of the vegetables over the tortillas. It worked OK but the top of the casserole was up pretty high despite me pushing it down when adding layers. Remove from heat; stir in pinto beans and black beans. So many possibilities! Add in a quick and easy enchilada sauce and you have a delicious vegetarian dinner. Season with salt & pepper. All Right Reserved. This is simply a wonderful recipe! Mix to combine. Im leaning toward enchilada casserole recipe, even though this recipe calls for salsa instead of enchilada sauce. Remove from the oven and let rest for 5 minutes before serving. Layer on the remaining tortillas, sauce and cheese. baking time is waayyyy off. We use canned corn and I don't rinse the beans. Some like it hot, some don't. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I didnt quite follow this as is because I wanted to use what we had on hand and not go out to the store. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. All rights reserved. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine. Thank you for sharing! Spoon one-third of the vegetable mixture into the prepared dish. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. I added sweet red peppers to the vegetable list. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. Whisk in 3 tbsp flour. It should not be considered a substitute for a professional nutritionists advice. 2. Try my King Ranch Chicken or my One Pan Mexican Chicken Rice Bake! Just add the casserole and make a burrito. *Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. As written its 4 stars because the flavor was a little bland. This helps when cutting the casserole as well as making sure the whole pan gets covered with tortillas. Whisk until smooth. 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. The ingredients are cooked together to build flavor and release moisture so the casserole isn't too soggy coming out of the oven. Keep whisking as it heats up. Turn off heat and add diced green chile peppers. Bake for 28-30 or until mixture is heated through and veggies are tender. Add oil to skillet and brown onion, garlic and jalapeno. Add the spinach and cook on low until the spinach is wilted. We had a leftover ear of sweet corn from a meal earlier in the week so I cut the kernels off and added them to the beans. Add the black beans and corn. Add in garlic and cook for an additional minute then set aside. this link is to an external site that may or may not meet accessibility guidelines. 15 Vegetarian Casseroles You Can Make in One Hour or Less Zucchini, Corn & Egg Casserole 7 Slow-Cooker Green Bean Casserole with Crispy Onions 2 Two-Bean Enchilada Casserole 6 Baked Eggs in Tomato Sauce with Kale 4 You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. Thank you for sharing, Mary! It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. Stir in the spinach and corn . This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. Really tasty! Pour mixture into a 8x8 casserole dish. Here's how we make it: Make The Filling The filling starts with onion, garlic Cooking Instructions. Cookie and Kate 2010 - 2022. I also make it in two square dishes instead of the one larger rectangle since there are only two of us. Delicious! I made this exactly as written and it was delicious! Spread a 1/2 cup of the sauce in the bottom of the dish. Repeat two more times. You can make this without the green chilies! Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. In a skillet over medium heat, saut the pepper and onion until they are tender. You can make your own, or use store-bought. Drizzle half of the olive oil over one pan, and the other half over the other pan. This is so good. While fresh corn offers the sweetest flavor, frozen corn kernels can be used in its place. Your comments make my day. Saut for 6-8 minutes, until tender. I took some to my grandma and she said it was her new favorite C+K recipe that Ive made for her! But he took one bite and said wow, this is actually really good! A winner! In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). Stir until well combined. Preheat the oven to 400F (200C). Look for pico de gallo in the produce section where refrigerated products like dips are sold. If your peppers are mild and you like heat, opt for spicy pico de gallo. Simmer for a few minutes and then remove from heat. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does. EatingWell.com, February 2020; updated October 2022. Salt to taste. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. This was very delicious! Here's how we make it: The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. Looking forward to reading it. Heat oil in a large nonstick skillet over medium-high heat. As an aside, I never buy shredded cheese and always shred my own. Next, half of the remaining filling goes on top of the first layer of tortillas, then the process is repeated. She makes it (or just the roasted vegetables) for Christmas and birthdays, too. How do You Make Crock Pot Vegetarian Enchilada Casserole? These dinner casseroles are packed with anti-inflammatory ingredients like broccoli, cauliflower, fish and whole grains to help alleviate inflammation. Thanks for making this dish a hit for my family. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. Your daily values may be higher or lower depending on your calorie needs. Casserole, Easy Dinner, Enchilada Sauce, Mexican, Vegetarian, Vegetarian Enchilada Casserole, How to make this Vegetarian Enchilada Casserole, What to serve with this Enchilada Casserole. Stir in the beans and spices. Add garlic, and jalapenos and cook for another minute. View Recipe. Add oil to skillet and brown onion, garlic and jalapeno. Quick (in terms of prep time) and fairly simple, but SO YUMMY. Of course, I couldnt help but tinker with the original recipe. Toss to combine and remove from heat. This includes keeping its pesky symptoms at bay, like mental fog, joint stiffness, high blood pressure and more. Add black beans, corn, and garlic to the skillet. Email me when Kate or another C+K reader replies directly to my comment. Vegetarian Bean Enchilada Casserole. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes. Cookie and Kate is a registered trademark of Cookie and Kate LLC. In a medium skillet, heat one Tablespoon of oil on medium high heat. I added some corn to the beans & used two good size sweet potatoes. Add spinach and fresh cilantro. Saut until tender 3-4 minutes. Vegetarian Enchilada Casserole Recipe A delicious, Mexican casserole filled with all the flavors of an enchilada, but without all the work. If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here. For added flavor and heat combined, a teaspoon or two of chili powder will spice things up. Then start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese. Roasted all of the vegetables 2 days earlier which made the assembly quick. Im glad you love this recipe and got my cookbook. Its about time you met the vegetarian option at my familys Thanksgivingenchilada casserole! Arrange 1/3 of the tortillas over the bottom of the prepared dish. 1 medium yellow squash, halved and sliced (1/4-inch), 1 medium zucchini, halved and sliced (1/4-inch), 1 (15 ounce) can no-salt-added pinto beans, rinsed, 1 (15 ounce) can no-salt-added black beans, rinsed, 2022 EatingWell.com is part of the Allrecipes Food Group. Add onion, and cook stirring often, until starting to brown (about 5 minutes). Simmer for 5-10 minutes. After we ate I was thinking that some diced-up chipotle peppers in adobo would have been a good addition to the salsa along with the cilantro. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Mexican Green Salad with Jalapeo-Cilantro Dressing. (-) Information is not currently available for this nutrient. How To Make Vegetarian Enchilada Casserole Preheat the oven to 400F and coat a 3-4" deep, 9 x 13 casserole pan with avocado oil or olive oil. Remove from the pan and set aside. I always refused to eat it because I didnt like ground beef (picky little Kate strikes again). Add the water, tomato paste, cumin, garlic, cayenne, and salt. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Overall a great recipe that also makes great leftovers. Whisk the enchilada sauce and yogurt together in a separate bowl. My husband was griping the whole time I was cooking about having to eat another healthy vegetarian mealhe is not usually a fan. Add the peppers and cook for about 2 minutes or until soft. Heat the oil in a large skillet over medium heat. I'm going to cut it in half if I make it again- but likely won't make it again. Preheat the oven at 375F . Bake the enchilada casserole immediately, or bake later. It's helpful to spray your baking dish before you begin the layering process to prevent sticking. A small amount of the filling goes between the first layer of tortillas and the baking dish to prevent burning and to moisten the tortillas. Danielle Marquette. Spread about a cup on the bottom of the pan. Add half of the shredded cheese to the pan and stir until it's melted. BTW, I just got your book as a birthday present. How to make veggie enchilada casserole: Heat olive oil in large skillet over medium heat. Luckily, it's easy to turn the spice level down (or up!) This recipe is now on a regular rotation at our house. Stir everything together and allow the mixture to simmer for 1-2 minutes more. In a large skillet over medium heat, warm the olive oil until simmering. Stir in the pinto beans and cilantro. Cook until tender, 5-7 minutes. Easy Vegetarian Enchilada Casserole. Ive been making thisVegetarian Enchilada Casserole at least once a week. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Turn heat to low. This came out to 9-10 servings for us. Feel free to add meat or make this a vegetarian casserole! Add cup black beans to the tofu mixture. I cook fresh, vegetarian recipes. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. 1 large sweet potato, peeled and cut into -inch cubes (about 2 cups) 2 red bell peppers, cut into 1 " squares 1 medium yellow onion, sliced into wedges about " wide 3 tablespoons extra-virgin olive oil, divided 1 teaspoon ground cumin, divided Salt Freshly ground black pepper Remaining ingredients Preheat the oven to 350F. Directions Preheat oven to 375 degrees F (190 degrees C). I freeze one to bake later. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. As soon as I saw this I couldnt wait to make it and it did not disappoint! From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. (It's all free.). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Quick and easy cheesy enchilada casserole. Save Recipe Ingredients 1 tablespoon oil 1 onion diced 1 yellow bell pepper, diced 3 cloves garlic, minced 2 cups red enchilada sauce 2 cups corn 1 can 15.5 ounce black beans, drained and rinsed 1 can green chiles 2 cups shredded Mexican cheese 5-Ingredient Mexican Casserole. I used Trader Joes basic Salsa Authentica option here, which I dont love on its own, but it was great mixed with cilantro and the other ingredients. Its super easy to throw together and it tastes amazing! Stir together the enchilada sauce and canned tomatoes in a small mixing bowl and set aside. I went ahead and updated the recipe to include a longer baking time. This is a tasty and easy dish to make! Top with the remaining salsa, vegetables, and cheese. We love this! This vegetarian enchilada casserole is basically like a Mexican lasagna - layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! 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