Lay 3 tortillas over it (overlapping is fine). Every recipe is very clear, concise and easy to follow. Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! Flavor was perfect. 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. Learn more, * I consent to receive emails from Chef Savvy. 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. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This easy vegetarian dinner recipe is sure to become a new family favorite. Thanks! Make The Casserole Spread half of the enchilada sauce on the bottom. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top. Drizzle with remaining enchilada sauce. Then add the red bell peppers and zucchini for an additional 3-5 minutes. * Percent Daily Values are based on a 2000 calorie diet. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. I simplified the veggies a bit and divided them across two pans for maximum caramelization. This recipe is now on a regular rotation at our house. Make ahead meal. Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. Spread cup salsa verde in a 13x9" baking dish. Cook until softened, about 8 minutes. All rights reserved. Add the black beans and corn. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Combine until well mixed and flavors are immersed. Stir to combine. But he took one bite and said wow, this is actually really good! A winner! 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. Feel free to add meat or make this a vegetarian casserole! Quick and Easy Green Chile Chicken Enchilada Casserole, White Chicken Enchilada Slow-Cooker Casserole. I also added rotisserie chicken to half of the casserole for hubbys sake. Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. Stir in the pinto beans and cilantro. Here's how we make it: The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Spray an 8-inch baking dish with cooking spray. Spread 1 cup enchilada sauce over tortillas. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. 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. Coat a 9-by-13-inch baking dish with cooking spray. How to Make this Enchilada Casserole STEP 1: Gather all of your ingredients. Danielle Marquette. Stir in tortilla strips. A vegetarian enchilada casserole is a hearty, flavorful dish that is perfect for a meatless meal. Print Ingredients 12 - 18 corn tortillas 16 ounces (2 cups) enchilada sauce The same amount of molasses would likely also work. in this recipe. Arrange the vegetables in an even layer across each pan. round baking dish coated with cooking spray. How to make veggie enchilada casserole: Heat olive oil in large skillet over medium heat. Drizzle half of the olive oil over one pan, and the other half over the other pan. I added some cumin and pepper for extra flavor and used diced green chiles from a can instead of poblanos which was perfect. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Stir until well combined. 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. Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan). Easy and delicious! Lightly coat a 9 X 13 inch baking dish with cooking spray. 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. Simmer for a few minutes and then remove from heat. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling. Spray an 8 x 8 baking dish with cooking spray; set aside. Vegetarian Enchilada Casserole. Add the ground cumin, garlic powder and chili powder. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Remove from heat; stir in pinto beans and black beans. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. I wasnt really sure what to call this recipeMexican casserole? 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. All Right Reserved. Stacked enchiladas? Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Otherwise make it exactly the same as recipe using Mexican shredded cheese. Add onion, and cook stirring often, until starting to brown (about 5 minutes). This is an easy vegetarian meal the whole family will love! You can make your own, or use store-bought. Garnish with green onions and sour cream if desired. These easy cheesy casserole is my favorite new way to eat a bunch of veggies. Change it up: You could change up the vegetables used here as long as you use about the same volume. 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. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa. EatingWell.com, February 2020; updated October 2022. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. But, as I said, I did not want to go out to the store. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. What I made was pretty good and I will make it again. Before serving, sprinkle the top lightly with additional chopped cilantro. 3. And no huge fan of poblanos so Ill probably omit next time but it was great, and easy to make. As an aside, I never buy shredded cheese and always shred my own. Sprinkle with cheese. Stir to combine. Lightly oil 9x13 inch baking dish. From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. It is beautiful! When the veggies are roasted, put them back in the bowl, and add the black beans and corn. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. If I made it again, I would add or replace the pico de gallo with enchilada sauce. 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. I cooked everything low and slow so the flavors combine correctly. Top with of the beans, of the vegetables, of the of spinach, and of the cheese. Easy Vegetarian Enchilada Casserole. Recipe adapted from Perrys Plate. It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. I am a mom of two who loves cooking easy, flavorful dishes the whole family will love! Yes this dish freezes really well! Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Vegetarian Enchilada Casserole. Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. 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. Affiliate details . ** Nutrient information is not available for all ingredients. Cook 2-3 minutes until spinach is wilted. Try one of these nutritious casserole dishes for dinner tonight. Look for pico de gallo in the produce section where refrigerated products like dips are sold. 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 **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. Excellent recipe! Bake the enchilada casserole immediately, or bake later. Hooray! Add spinach and corn. 4. Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Roasted all of the vegetables 2 days earlier which made the assembly quick. Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican lasagna was one of them. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. It was pretty easy and my entire family liked it. Ive made it four times. Serve immediately with olives, cilantro, sour cream if desired. Top with remaining enchilada sauce. Homemade enchilada sauce is optionalbut: it takes 15 minutes to make, and it is so, so tasty. For added flavor and heat combined, a teaspoon or two of chili powder will spice things up. Add zucchini and cook 5 minute or until tender. Turn off heat and add diced green chile peppers. 2. Add half of the shredded cheese to the pan and stir until it's melted. Whisk the enchilada sauce and yogurt together in a separate bowl. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. In an 1111 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. Assemble casserole through Step 2. Add in a quick and easy enchilada sauce and you have a delicious vegetarian dinner. Next, half of the remaining filling goes on top of the first layer of tortillas, then the process is repeated. Sprinkle with remaining cheese and olives. Stir in the pepper and corn. Salt to taste. Bake until the cheese is bubbly, 25 to 30 minutes. I use a store bought enchilada sauce to save time but you could always make your own enchilada sauce at home! 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. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations! Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. I think some seasonings are required for this to warrant more than 3 stars. Assemble the casserole through Step 2. Add the spinach and cook on low until the spinach is wilted. I appreciate your review. It worked OK but the top of the casserole was up pretty high despite me pushing it down when adding layers. Add diced onion and cook until becomes translucent (2-5 minutes). Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). Step 1: Preheat oven to 350 degrees. Preheat the oven to 375F. Its just not s good. I'm probably making a big mess in my Kansas City kitchen right now. 5-Ingredient Mexican Casserole. Spray a 9x13 casserole dish with cooking spray. Enchilada Casserole with Meat. I hope this ones a hit at your house! This casserole is packed with veggies, including corn, beans, and peppers, and is topped with a delicious enchilada sauce. To make the enchilada casserole, lay 2 flour tortillas in a casserole dish then top with some of the pepper mixture, beans, corn and enchilada sauce. So glad you enjoyed this recipe thank you! Really tasty! It is sure to please even the most die-hard carnivores! Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. Looking for more Mexican Inspired Recipes? Vegetarian Enchilada Casserole. When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Instructions. Delicious! It was good, but a bit dry. This was a hit. I have a Le Creuset roaster that isnt square but would have been better and Ill use that next time. Top evenly with 4 tortillas. Just add the casserole and make a burrito. Sprinkle evenly with cheese. Dollop with sour cream. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. 1. 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 Add some sauce as your base to the bottom of a casserole tray. Youre welcome, Susan! For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot. 15.5 ounce black beans, drained and rinsed. Preheat the oven at 375F . Cook and stir until tender, 2-3 minutes. To a large skillet over medium heat, add the olive oil. (It's all free.). If your peppers are mild . Add 2 teaspoons taco seasoning and the corn and cook for another minute. 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. Stir together the enchilada sauce and canned tomatoes in a small mixing bowl and set aside. Spread a couple tablespoons of the enchilada sauce in the bottom of a 9 x 13 baking dish. For some metabolism-boosting heat, add a minced jalapeo to the poblanos and look for hot pico de gallo. This had nice zip and flavor to it. baking time is waayyyy off. 10 (6 inch) corn tortillas, cut into quarters, 1 (8 ounce) package sharp Cheddar cheese, cubed, 1 (16 ounce) can green chile enchilada sauce. Step Two: Heat a large skillet over medium high heat. Print Recipe 5 from 5 votes Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Ingredients 1 tbs olive oil 1 medium onion diced 1 green bell pepper diced 1 clove garlic minced 1 teaspoon chili powder 1/2 teaspoon salt or to taste Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. Heat up a large saucepan on medium-high heat with one tablespoon olive oil. When youre ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9 square baker. Cheese can be omitted easily if vegan. Add in garlic and cook for an additional minute then set aside. This came out to 9-10 servings for us. It wasnt bad but next time Ill use better quality salsa or homemade salsa. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Add garlic, and jalapenos and cook for another minute. We use canned corn and I don't rinse the beans. Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. Absolutely. Directions Preheat oven to 375 degrees F (190 degrees C). My dog, Cookie, catches the crumbs. Also, I used a cheap store-bought salsa that I had on hand in the pantry since the winter. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. 1 cup shredded Mexican-style four cheese blend (6 oz,) Sour cream (optional) Sliced avocado Chopped fresh cilantro Directions Preheat oven to 400F. Bake in the preheated oven for 15 minutes. I always refused to eat it because I didnt like ground beef (picky little Kate strikes again). 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. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Lots of leftovers for us to enjoy. Add the milk and stir to combine. Finish with the remaining tortillas, sauce, and Mexican cheese. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Pour half of the sauce mixture in with the veggies. Some like it hot, some don't. Whisk until smooth. This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! 2022 Warner Bros. Vegetarian Enchilada Casserole This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. About Contact Cookbook Recipes Shop Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. BTW, I just got your book as a birthday present. I was pleasantly surprised by the flavor and texture of the finished product. Top with half the cheese. Preheat oven to 375 degrees F. Lightly oil an 88 or 2 quart baking dish or coat with nonstick spray. Garnish with a dollop of sour cream and fresh chopped cilantro for a family dinner your kids will love! I tried it with both, but its easier to make and turns out better with salsa. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. I went ahead and updated the recipe to include a longer baking time. In a large mixing bowl combine cooked rice, refried beans, 10oz enchilada sauce, onion, green pepper and corn. My jar of salsa was only 16 ounces so that was a bit light. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. Spray a large oval Crock Pot with cooking spray. Amount is based on available nutrient data. Preheat the oven to 350 degrees. Spread a 1/2 cup of the sauce in the bottom of the dish. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg. Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. Use of this site constitutes acceptance of our. Add the zucchini and onion and cook for 5 minutes or until they're tender. Quick and easy cheesy enchilada casserole. Hello! 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. Layer half of the vegetables over the tortillas. Cook and stir until spinach wilts. Repeat again but this time add sauce between the tortilla and bean layer. Add onion and red peppers. Uncover and cook an additional 10 minutes. 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! Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more. This is so good. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Turn heat to low. My mom loves Targets medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Add the black beans, tomatoes, and green chilies. How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. 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. My husband was griping the whole time I was cooking about having to eat another healthy vegetarian mealhe is not usually a fan. This is a tasty and easy dish to make! Thank you for sharing, Mary! Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. 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 Cook and stir 2 minutes more. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack. To assemble, spread cup salsa evenly over the bottom of the baking pan. Vegetarian Enchilada Casserole Recipe A delicious, Mexican casserole filled with all the flavors of an enchilada, but without all the work. Im glad you love this recipe and got my cookbook. Im so glad you made it, Kaitlin! The casserole is baked in a 350 degrees F. oven until the cheese is bubbly, which takes about 25 to 30 minutes. To a large cast iron skillet, cook your vegan meat alternative. Layer on the remaining tortillas, sauce and cheese. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. If I make it again (I will) I would add a salsa topping and a bit more spice. Enjoy topped with chopped cilantro, avocado and Greek yogurt or sour cream. Heat oil in a large nonstick skillet over medium-high heat. Your comments make my day. Sprinkle evenly with avocado and scallions. 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. STEP 2: Chop all of your vegetables (onion, bell pepper, zucchini, jalapeo) STEP 3: Layer all your ingredients in a crock pot / slow cooker. Enchilada casserole? While fresh corn offers the sweetest flavor, frozen corn kernels can be used in its place. ▸ 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. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. Prepare the Veggies. Mix until combined. Turn off heat and add diced green chile peppers. Preheat oven to 400F. (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! Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. In a medium skillet, heat one Tablespoon of oil on medium high heat. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! I'm going to cut it in half if I make it again- but likely won't make it again. Stir in the beans and spices. Bake as directed. Add sweet potatoes, onions, garlic, bell pepper, salt and pepper. Your photo is being processed. Because it was so thick I think I could have cooked it a little longer or at a higher temperature. My whole family loved it. This is simply a wonderful recipe! Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. After you've had dinner, you'll be so glad you have a 2nd of these in the freezer for another night! Finally top it off with a layer of tortillas, sauce and cheese. Same with the cumin. Pico de gallo is a raw salsa that offers fresh, bright flavors. Mix to combine. 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 Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. Your daily values may be higher or lower depending on your calorie needs. Arrange 1/3 of the tortillas over the bottom of the prepared dish. I thought of using some crumbled feta instead of the queso fresco and that probably would have been better. It was a little dry and incohesive but salsa and plain greek yogurt (in place of sour cream) helped. Once for book group and for our family. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Offers may be subject to change without notice. All of your additions sound yummy! Spread 1/4 C of enchilada sauce in the bottom of a 2.5 quart baking dish. Stir in beans, corn, edamame, and chiles. 3. Discovery, Inc. or its subsidiaries and affiliates. 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. 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine. Layered with black beans, corn, green chilies and corn tortillas! For a side, I made a version of your Mexican brown rice and avocado slices. Add cup black beans to the tofu mixture. 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. See our, Please let me know how it turned out for you! This has quickly become a family favorite! Place a tortilla in the bottom of a 1-1/2-qt. It's helpful to spray your baking dish before you begin the layering process to prevent sticking. Cover and refrigerate for up to 24 hours then bake as directed. And i halved the recipes using a 9 inch square pan. Here's how we make it: Make The Filling The filling starts with onion, garlic This helps when cutting the casserole as well as making sure the whole pan gets covered with tortillas. I also make it in two square dishes instead of the one larger rectangle since there are only two of us. These dinner casseroles are packed with anti-inflammatory ingredients like broccoli, cauliflower, fish and whole grains to help alleviate inflammation. As soon as I saw this I couldnt wait to make it and it did not disappoint! I freeze one to bake later. 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. Thank you. Its not quite square because it has rounded corners. Spoon the cheese sauce over the vegetables. Bake at 350 degrees for 20-25 minutes, or until the cheese is bubbling and golden. Remove from the oven and let rest for 5 minutes before serving. casserole has been in 400 oven for over 45 minutes and is cold in center. Add spinach and fresh cilantro. Accessibility Policy Comment Policy Nutrition Disclaimer Photo/Recipe Policy Privacy Policy, Subscribe to our newsletter! Cut the vegetables into chunky dice, and toss them in a little oil. Vegetable Enchilada Casserole. Thanks for the feedback. Remove the skillet from heat. As written its 4 stars because the flavor was a little bland. Thanks for making this dish a hit for my family. I also added about half of the grated cheese at this point, and stirred it through. This was delicious! Can you freeze this for later. Spray an 8-inch baking dish with cooking spray. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Add oil to skillet and brown onion, garlic and jalapeno. Top with the remaining vegetable mixture. I cook fresh, vegetarian recipes. Preheat oven to 350 degrees. Pour 3/4 cup of the enchilada sauce on . Layer on the remaining tortillas, sauce and cheese. If you like to keep things simple in the kitchen, this recipe is for you. Heat the oil in a large skillet over medium heat. I always tend to go a little crazy with my toppings. Leave a comment below and share a picture on. Absolutely incredible!! Sour cream or greek yogurt for a lighter option. This vegetarian casserole has all the good things that come with enchiladas but in a casserole. Add the garlic and cook for 30 seconds. Quick (in terms of prep time) and fairly simple, but SO YUMMY. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. I made this exactly as written and it was delicious! Add zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. (-) Information is not currently available for this nutrient. 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. (I use Bush's) I use more corn tortillas to make a more filled in layer. Add grated zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. EatingWell may receive compensation for some links to products and services on this website. Season with salt & pepper. Cook, stirring occasionally, until tender, about 5 minutes. Luckily, it's easy to turn the spice level down (or up!) 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 Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. Season with hot sauce, salt and pepper to taste. I love this recipe! This casserole is layered (like lasagna) with corn tortillas with the veggie filling nestled in between. Cookie and Kate 2010 - 2022. Whisk in 3 tbsp flour. Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Pour mixture into a 8x8 casserole dish. Bake for 20 minutes or until the top is just set. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Add zucchini and cook 5 minute or until tender. The only change I made was to add a layer of tortillas. Saut for 6-8 minutes, until tender. Transfer . I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. directions Preheat oven to 350 degrees. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Preheat the oven to 350 degrees. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Thank you! I made the dish in two separate pans, one with added shredded chicken for my husband and it was a huge hit. Its super easy to throw together and it tastes amazing! What makes this recipe is the flavor of the salsa with all the vegetables. Add the peppers and cook for about 2 minutes or until soft. Vegetarian Enchilada Casserole Ingredients 1 can (15oz) corn, drained & rinsed 2 cans (15oz ea.) Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. About 30 minutes worked for me. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Be sure to let me know what recipes you love, Larry! Top with the remaining salsa, vegetables, and cheese. If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here. Pour mixture into a casserole dish ( I used two small square casserole dishes) Top with remaining enchilada sauce, corn then with the cheese. Lay half of the tortilla strips by overlapping. Learn More, A classically trained chef with a passion for cooking! 357 calories; protein 13.8g; carbohydrates 42g; dietary fiber 9.3g; sugars 6.5g; fat 16.8g; saturated fat 6.1g; cholesterol 24.6mg; vitamin a iu 621.5IU; vitamin c 21.4mg; folate 101.1mcg; calcium 280.5mg; iron 2.7mg; magnesium 85mg; potassium 670mg; sodium 468.2mg; thiamin 0.1mg. Grease a 9X13 casserole dish and set aside. Looking forward to reading it. Continue to cook for a few minutes to combine flavors. Ready in 40 minutes or less! Spread about a cup on the bottom of the pan. 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. Simmer for 5-10 minutes. Add your favorite toppings to each serving. Add the onions and a pinch of salt. Stir, bring to a boil, cover and simmer for 10 minutes. Cook and stir until spinach wilts. Step One: Preheat oven to 400 degrees and grease a 913 baking dish with oil. More about Cookie and Kate , Follow us! Cook the vegan enchilada casserole covered for 40 minutes. Im glad you enjoyed it. this link is to an external site that may or may not meet accessibility guidelines. Thank you for sharing! In a 9x13 casserole pan, put some spoons of enchilada sauce at the bottom. {"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. We dont have a 9 square one so I used an 8 1/2 corning dish, the one that has the glass lid. 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. Stir in zucchini, beans, tomatoes, corn, cumin, and salt; cook, stirring occasionally, until the vegetables . I added some corn to the beans & used two good size sweet potatoes. Saut until tender 3-4 minutes. How do You Make Crock Pot Vegetarian Enchilada Casserole? On one pan, combine the cauliflower and sweet potato. Instructions. Vegetarian Bean Enchilada Casserole. It should not be considered a substitute for a professional nutritionists advice. Instructions. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside. Its a great gluten-free main dish. 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 Transfer the rice and veggies mixture in the baking dish. Cover and bake for 20 minutes. 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) In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Preheat oven to 400 F. Grease the baking dish. Table of Contents show You Will Love This Fold in half of the cheese and pour into the pan. 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. Make a third layer of tortillas (again, I pressed down to make more room). Preheat oven to 350 F. 2. 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. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes. Bake for 28-30 or until mixture is heated through and veggies are tender. 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. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Combine frozen bell peppers and frozen corn in a non-stick skillet and saut (with no olive oil) on medium heat. Roughly divide sauce and fajitas into 2.Cheese and tortillas into 3. Frozen corn worked just fine. 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 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. I start by cutting all of the corn tortillas in half. Cover and refrigerate for up to 24 hours. 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. 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! Cookie and Kate is a registered trademark of Cookie and Kate LLC. This includes keeping its pesky symptoms at bay, like mental fog, joint stiffness, high blood pressure and more. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. I followed your basic idea but did it on the stovetop instead. Thanks for the yummy vegetarian recipe! (You will not be subscribed to our email newsletter.). All rights reserved. Once hot, add the avocado oil and mushrooms. Sprinkle salt, pepper, and seasonings. Stir the cilantro into the salsa. Made this last nightits very different than what I typically cook. Spoon one-third of the vegetable mixture into the prepared dish. It was very easy to prepare. Ive been enjoying your recopies for awhile now and wanted to have your book and show my support for your website. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. Prepare the assembly line with fajitas, shredded cheese, enchilada sauce and tortillas. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Remove from the pan and set aside. 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. Overall a great recipe that also makes great leftovers. 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 I added sweet red peppers to the vegetable list. It's best to let the casserole sit for about 10 minutes before slicing it up and adding the garnishes. Dog lover. Top the tortillas with half of the quinoa-lentil mixture. Pour some salsa verde into a shallow bowl or pie plate. Taste and add more, if desired. 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 Add oil to skillet and brown onion, garlic and jalapeno. 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. A great vegetarian, meatless Monday, or Lenten meal. Mix well to combine. Study up so you can stay regular during the holiday seasonand any time of year you're away from home. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. I hope its just as good tomorrow for lunch as it was today for dinner! Repeat two more times. The next time I will also use a different casserole dish. Keep whisking as it heats up. Place the casserole uncovered on the middle oven rack. The final layer of cheese is placed on top for some ooey-gooey goodness. Someone commented that this only made 4 servings. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! Im leaning toward enchilada casserole recipe, even though this recipe calls for salsa instead of enchilada sauce. Preheat oven to 400F. Add black beans, corn, and garlic to the skillet. ThisVegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish). 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