Simmer for 5-10 minutes. How to make veggie enchilada casserole: Heat olive oil in large skillet over medium heat. Danielle Marquette. Cheese can be omitted easily if vegan. Use of this site constitutes acceptance of our. Heat the oil in a large skillet over medium heat. Youre welcome, Susan! This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. And no huge fan of poblanos so Ill probably omit next time but it was great, and easy to make. Add zucchini and cook 5 minute or until tender. Assemble the casserole through Step 2. Saut for 4-6 minutes until the mushrooms are golden brown and crispy. In a skillet over medium heat, saut the pepper and onion until they are tender. Looking for more Mexican Inspired Recipes? Bake the enchilada casserole immediately, or bake later. Spoon another third of the sauce and Mexican cheese on top. This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! The final layer of cheese is placed on top for some ooey-gooey goodness. Stir in tortilla strips. Then add the red bell peppers and zucchini for an additional 3-5 minutes. Thank you! 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. Cooking Instructions. 10 (6 inch) corn tortillas, cut into quarters, 1 (8 ounce) package sharp Cheddar cheese, cubed, 1 (16 ounce) can green chile enchilada sauce. Top evenly with 4 tortillas. Spray a 9x13 casserole dish with cooking spray. These easy cheesy casserole is my favorite new way to eat a bunch of veggies. Lightly oil 9x13 inch baking dish. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. Add spinach and corn. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. Lightly coat a 9 X 13 inch baking dish with cooking spray. Im glad you love this recipe and got my cookbook. Assemble casserole through Step 2. 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 Sprinkle salt, pepper, and seasonings. Spread a 1/2 cup of the sauce in the bottom of the dish. This includes keeping its pesky symptoms at bay, like mental fog, joint stiffness, high blood pressure and more. I also added about half of the grated cheese at this point, and stirred it through. Season with hot sauce, salt and pepper to taste. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. EatingWell.com, February 2020; updated October 2022. 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. Of course, I couldnt help but tinker with the original recipe. Step One: Preheat oven to 400 degrees and grease a 913 baking dish with oil. Season with salt & pepper. My dog, Cookie, catches the crumbs. As an aside, I never buy shredded cheese and always shred my own. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes. I think some seasonings are required for this to warrant more than 3 stars. I'm probably making a big mess in my Kansas City kitchen right now. Prepare the Veggies. 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. Just add the casserole and make a burrito. Sprinkle with cup cheese. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. (It's all free.). It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. Lay half of the tortilla strips by overlapping. Stir everything together and allow the mixture to simmer for 1-2 minutes more. Roughly divide sauce and fajitas into 2.Cheese and tortillas into 3. I love this recipe! The only change I made was to add a layer of tortillas. Stir in beans, corn, edamame, and chiles. How do You Make Crock Pot Vegetarian Enchilada Casserole? In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. Cookie and Kate 2010 - 2022. 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. Transfer . Add the spinach and cook on low until the spinach is wilted. Garnish with green onions and sour cream if desired. A vegetarian enchilada casserole is a hearty, flavorful dish that is perfect for a meatless meal. I also added rotisserie chicken to half of the casserole for hubbys sake. I freeze one to bake later. You can make your own, or use store-bought. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. To a large skillet over medium heat, add the olive oil. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does. Pour 3/4 cup of the enchilada sauce on . Stir in zucchini, beans, tomatoes, corn, cumin, and salt; cook, stirring occasionally, until the vegetables . Pico de gallo is a raw salsa that offers fresh, bright flavors. Hooray! Stir in the beans and spices. Add garlic, and jalapenos and cook for another minute. I always tend to go a little crazy with my toppings. Layer half of the vegetables over the tortillas. This casserole is layered (like lasagna) with corn tortillas with the veggie filling nestled in between. 2022 Warner Bros. All you need are tortillas, salsa, onions, refried beans, and plenty of cheese. Can you freeze this for later. Step 1: Preheat oven to 350 degrees. It worked OK but the top of the casserole was up pretty high despite me pushing it down when adding layers. It's for those days when you need something more cosy and comforting. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Im happy you enjoyed it. This was very delicious! Its a great gluten-free main dish. Repeat again but this time add sauce between the tortilla and bean layer. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. In a large mixing bowl combine cooked rice, refried beans, 15 oz enchilada sauce, onion, 1/2 cup corn. Finish with the remaining tortillas, sauce, and Mexican cheese. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. 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. So many possibilities! We dont have a 9 square one so I used an 8 1/2 corning dish, the one that has the glass lid. directions Preheat oven to 350 degrees. More about Cookie and Kate , Follow us! 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! Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. 3. All of your additions sound yummy! * Percent Daily Values are based on a 2000 calorie diet. Dog lover. 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 In a large mixing bowl combine cooked rice, refried beans, 10oz enchilada sauce, onion, green pepper and corn. I don't know what they did, but they didn't use these measurements. It is beautiful! Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. I use a store bought enchilada sauce to save time but you could always make your own enchilada sauce at home! Stir to combine. As soon as I saw this I couldnt wait to make it and it did not disappoint! 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. Bake until the cheese is bubbly, 25 to 30 minutes. We love this! 1. 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 This is a tasty and easy dish to make! I added some corn to the beans & used two good size sweet potatoes. Combine enchilada sauce and El Pato in a bowl until fully mixed. I did not have Monterey Jack cheese so I used a combination of extra sharp cheddar and crumbled queso fresco. Stir in beans, corn, chili powder, cumin, and enchilada sauce. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Pour mixture into a casserole dish ( I used two small square casserole dishes) Top with remaining enchilada sauce, corn then with the cheese. Cover and bake for 20 minutes. Vegetarian Enchilada Casserole. Preheat the oven to 375F. 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. 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. Fold in half of the cheese and pour into the pan. Prepare the assembly line with fajitas, shredded cheese, enchilada sauce and tortillas. Add the black beans, tomatoes, and green chilies. I went ahead and updated the recipe to include a longer baking time. **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. 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. 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. Add zucchini and cook 5 minute or until tender. Once for book group and for our family. This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan). Instructions. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Your comments make my day. Repeat two more times. Im glad you enjoyed it. How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Cover and refrigerate for up to 24 hours. All rights reserved. If you have a question, please skim the comments sectionyou might find an immediate answer there. If you like to keep things simple in the kitchen, this recipe is for you. Make ahead meal. This casserole is packed with veggies, including corn, beans, and peppers, and is topped with a delicious enchilada sauce. To assemble, spread cup salsa evenly over the bottom of the baking pan. Cookie and Kate is a registered trademark of Cookie and Kate LLC. If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here. I made the dish in two separate pans, one with added shredded chicken for my husband and it was a huge hit. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! It is sure to please even the most die-hard carnivores! The casserole is baked in a 350 degrees F. oven until the cheese is bubbly, which takes about 25 to 30 minutes. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Ready in 40 minutes or less! Same with the cumin. Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. My jar of salsa was only 16 ounces so that was a bit light. Spread 1/4 C of enchilada sauce in the bottom of a 2.5 quart baking dish. Vegetarian Enchilada Casserole This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. Sprinkle evenly with avocado and scallions. Add spinach and fresh cilantro. Preheat oven to 400 F. Grease the baking dish. Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. Homemade enchilada sauce is optionalbut: it takes 15 minutes to make, and it is so, so tasty. View Recipe. What I made was pretty good and I will make it again. Once the filling is made, it's time to assemble. BTW, I just got your book as a birthday present. Quick (in terms of prep time) and fairly simple, but SO YUMMY. Someone commented that this only made 4 servings. On one pan, combine the cauliflower and sweet potato. Preheat oven to 375 degrees F. Lightly oil an 88 or 2 quart baking dish or coat with nonstick spray. I appreciate your review. Affiliate details . 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. Place the casserole uncovered on the middle oven rack. Overall a great recipe that also makes great leftovers. Im so glad you made it, Kaitlin! (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! This easy vegetarian dinner recipe is sure to become a new family favorite. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Keep whisking as it heats up. Spoon the cheese sauce over the vegetables. Add the black beans and corn. These dinner casseroles are packed with anti-inflammatory ingredients like broccoli, cauliflower, fish and whole grains to help alleviate inflammation. In a medium skillet, heat one Tablespoon of oil on medium high heat. i really want to try this but cant find canned green chillies? Casserole, Easy Dinner, Enchilada Sauce, Mexican, Vegetarian, Vegetarian Enchilada Casserole, How to make this Vegetarian Enchilada Casserole, What to serve with this Enchilada Casserole. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! But he took one bite and said wow, this is actually really good! A winner! Dollop with sour cream. Luckily, it's easy to turn the spice level down (or up!) Heat the sauce until thick and bubbly (about 3-5 minutes). Cook and stir until spinach wilts. Drizzle with remaining enchilada sauce. {"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. Please let me know how it turns out in the comments. We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. (I use Bush's) I use more corn tortillas to make a more filled in layer. Also, I used a cheap store-bought salsa that I had on hand in the pantry since the winter. Ive made it four times. Thanks for all the great recipes! This had nice zip and flavor to it. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Stir in the pepper and corn. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Lots of leftovers for us to enjoy. Add some sauce as your base to the bottom of a casserole tray. Layer on the remaining tortillas, sauce and cheese. Stacked enchiladas? ▸ 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. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Some like it hot, some don't. Mix well to combine. If it doesn't appear after 10 minutes, try refreshing the page. Salt to taste. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. Stir in the pinto beans and cilantro. Arrange the vegetables in an even layer across each pan. Cook until tender, 5-7 minutes. The next time I will also use a different casserole dish. Try one of these nutritious casserole dishes for dinner tonight. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Spread about a cup on the bottom of the pan. The same amount of molasses would likely also work. Add in garlic and cook for an additional minute then set aside. If I make it again (I will) I would add a salsa topping and a bit more spice. Transfer the rice and veggies mixture in the baking dish. I followed your basic idea but did it on the stovetop instead. Preheat the oven at 375F . Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. Cover with foil and bake for 30 minutes. Quick and Easy Green Chile Chicken Enchilada Casserole, White Chicken Enchilada Slow-Cooker Casserole. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Spoon one-third of the vegetable mixture into the prepared dish. Add a healthy serving of taco seasoning to taste. 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. I'm going to cut it in half if I make it again- but likely won't make it again. Leave a comment below and share a picture on. Excellent recipe! Continue to cook for a few minutes to combine flavors. I made this exactly as written and it was delicious! I simplified the veggies a bit and divided them across two pans for maximum caramelization. Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. Amount is based on available nutrient data. Turn heat to low. Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. What makes this recipe is the flavor of the salsa with all the vegetables. 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. Remove the skillet from heat. Turn off heat and add diced green chile peppers. It was very easy to prepare. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Place a tortilla in the bottom of a 1-1/2-qt. Learn more, * I consent to receive emails from Chef Savvy. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Spray an 8-inch baking dish with cooking spray. 2. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. I hope this ones a hit at your house! Enchilada Casserole with Meat. Thank you. I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. Add the peppers and cook for about 2 minutes or until soft. Stir in the spinach and corn . Heat up a large saucepan on medium-high heat with one tablespoon olive oil. Whisk until smooth. I added chili powder and ancho chili powder, and about a tablespoon of chocolate balsamic vinegar to round out the flavor. Directions Preheat oven to 350. Add garlic; cook 1 minute longer. I hope its just as good tomorrow for lunch as it was today for dinner! Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. I wasnt really sure what to call this recipeMexican casserole? Add the garlic and cook for 30 seconds. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Feel free to add meat or make this a vegetarian casserole! Here's how we make it: The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot. Spread cup salsa verde in a 13x9" baking dish. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside. Finally top it off with a layer of tortillas, sauce and cheese. Saut for 6-8 minutes, until tender. 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. In a 9x13 casserole pan, put some spoons of enchilada sauce at the bottom. As written its 4 stars because the flavor was a little bland. 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. Simmer for a few minutes and then remove from heat. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack. Preheat oven to 350 F. 2. Preheat oven to 400F. Sprinkle the flour over the top of the vegetables and stir. 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 Quick and easy cheesy enchilada casserole. It's best to let the casserole sit for about 10 minutes before slicing it up and adding the garnishes. Spread 1 cup enchilada sauce over tortillas. Look for pico de gallo in the produce section where refrigerated products like dips are sold. 5-Ingredient Mexican Casserole. *Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. After you've had dinner, you'll be so glad you have a 2nd of these in the freezer for another night! Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Top with the remaining salsa, vegetables, and cheese. For added flavor and heat combined, a teaspoon or two of chili powder will spice things up. Preheat oven to 350 degrees. this link is to an external site that may or may not meet accessibility guidelines. Try my King Ranch Chicken or my One Pan Mexican Chicken Rice Bake! Remove from the pan and set aside. Vegetarian Enchilada Casserole Ingredients 1 can (15oz) corn, drained & rinsed 2 cans (15oz ea.) Recipe yields 6 to 8 servings. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa. This has quickly become a family favorite! Stir until well combined. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. 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. About 30 minutes worked for me. Add diced onion and cook until becomes translucent (2-5 minutes). My husband was griping the whole time I was cooking about having to eat another healthy vegetarian mealhe is not usually a fan. Thanks for the feedback. I added sweet red peppers to the vegetable list. In a large skillet over medium heat, warm the olive oil until simmering. Instructions. Layered with black beans, corn, green chilies and corn tortillas! Simply make as directed and freeze unbaked for best results! Arrange 1/3 of the tortillas over the bottom of the prepared dish. Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. I cook fresh, vegetarian recipes. This was delicious! I thought of using some crumbled feta instead of the queso fresco and that probably would have been better. Recipe adapted from Perrys Plate. Table of Contents show You Will Love This (-) Information is not currently available for this nutrient. Serve immediately with olives, cilantro, sour cream if desired. My kids would love this! Taste and add more, if desired. Grease a 9X13 casserole dish and set aside. Add the milk and stir to combine. All rights reserved. Enjoy topped with chopped cilantro, avocado and Greek yogurt or sour cream. This was a hit. Step Two: Heat a large skillet over medium high heat. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Add the ground cumin, garlic powder and chili powder. Stir the cilantro into the salsa. Cook and stir 2 minutes more. Once hot, add the avocado oil and mushrooms. Summer corn on the cob is the best and I like that addition. Your daily values may be higher or lower depending on your calorie needs. Sprinkle with cheese. 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! About Contact Cookbook Recipes Shop Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Turn off heat and add diced green chile peppers. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Sour cream or greek yogurt for a lighter option. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Spread a couple tablespoons of the enchilada sauce in the bottom of a 9 x 13 baking dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Before serving, sprinkle the top lightly with additional chopped cilantro. Frozen corn worked just fine. Mix corn muffin mix, creamed corn, eggs, milk, chili powder, cumin, and salt. 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. Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. Its super easy to throw together and it tastes amazing! Stir, bring to a boil, cover and simmer for 10 minutes. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Easy Vegetarian Enchilada Casserole. Cook and stir until spinach wilts. Every recipe is very clear, concise and easy to follow. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Tortillas are used as layers and tucked in between those are spiced veggies, spinach and beans. Toss to combine and remove from heat. My mom loves Targets medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Delicious! Top with half the cheese. 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 sweet potatoes, onions, garlic, bell pepper, salt and pepper. Whisk the enchilada sauce and yogurt together in a separate bowl. This recipe is now on a regular rotation at our house. My whole family loved it. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. Spray an 8 x 8 baking dish with cooking spray; set aside. Add onion and red peppers. Granted, I was already a full-grown adult at this point, but shes my mom and she likes to make sure Im well fed. Add oil to skillet and brown onion, garlic and jalapeno. Instructions. 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 How to Make this Enchilada Casserole STEP 1: Gather all of your ingredients. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. I cooked everything low and slow so the flavors combine correctly. 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. When youre ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9 square baker. 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. Add onion, and cook stirring often, until starting to brown (about 5 minutes). Spray a large oval Crock Pot with cooking spray. I was pleasantly surprised by the flavor and texture of the finished product. Its just not s good. Add half of the shredded cheese to the pan and stir until it's melted. 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 Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. Made this last nightits very different than what I typically cook. Preheat the oven to 350F. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg. Lay 3 tortillas over it (overlapping is fine). Its about time you met the vegetarian option at my familys Thanksgivingenchilada casserole! Our free email newsletter delivers new recipes and special Cookie + Kate updates! Drizzle half of the olive oil over one pan, and the other half over the other pan. Combine until well mixed and flavors are immersed. It was a little dry and incohesive but salsa and plain greek yogurt (in place of sour cream) helped. 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 Cook and stir until tender, 2-3 minutes. Cut the vegetables into chunky dice, and toss them in a little oil. round baking dish coated with cooking spray. I did serve with the olives and some sliced jalapeno peppers on top. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. Hello! casserole has been in 400 oven for over 45 minutes and is cold in center. ** Nutrient information is not available for all ingredients. 15.5 ounce black beans, drained and rinsed. So glad you enjoyed this recipe thank you! I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. Sprinkle with remaining cheese and olives. Bake for 28-30 or until mixture is heated through and veggies are tender. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. 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. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations! Looking forward to reading it. Make The Casserole Spread half of the enchilada sauce on the bottom. Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. All Right Reserved. Add the garlic and cook until fragrant, about 30 seconds. Be sure to let me know what recipes you love, Larry! 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