Assemble the casserole through Step 2. Step 1: Preheat oven to 350 degrees. If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here. Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. 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. 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. Tortillas are used as layers and tucked in between those are spiced veggies, spinach and beans. Cooking Instructions. Cover with foil and bake for 30 minutes. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. Top the tortillas with half of the quinoa-lentil mixture. Combine frozen bell peppers and frozen corn in a non-stick skillet and saut (with no olive oil) on medium heat. My kids would love this! Absolutely incredible!! Garnish with a dollop of sour cream and fresh chopped cilantro for a family dinner your kids will love! Saut for 6-8 minutes, until tender. Vegetarian Enchilada Casserole Ingredients 1 can (15oz) corn, drained & rinsed 2 cans (15oz ea.) 10 (6 inch) corn tortillas, cut into quarters, 1 (8 ounce) package sharp Cheddar cheese, cubed, 1 (16 ounce) can green chile enchilada sauce. 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. Stir in the pinto beans and cilantro. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. I made the dish in two separate pans, one with added shredded chicken for my husband and it was a huge hit. This came out to 9-10 servings for us. Stir, bring to a boil, cover and simmer for 10 minutes. If the end result is a little dry, just top individual servings with a little more salsa. Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. I tried it with both, but its easier to make and turns out better with salsa. 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. Add diced onion and cook until becomes translucent (2-5 minutes). I start by cutting all of the corn tortillas in half. 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! 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. 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 Vegetarian Enchilada Casserole Recipe A delicious, Mexican casserole filled with all the flavors of an enchilada, but without all the work. I always tend to go a little crazy with my toppings. Add the milk and stir to combine. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Serve immediately with olives, cilantro, sour cream if desired. Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! ▸ 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. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. i really want to try this but cant find canned green chillies? Im glad you love this recipe and got my cookbook. Cook 2-3 minutes until spinach is wilted. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. Make a third layer of tortillas (again, I pressed down to make more room). Spread cup salsa verde in a 13x9" baking dish. Preheat oven to 400F. Cook and stir 2 minutes more. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Directions Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl combine cooked rice, refried beans, 10oz enchilada sauce, onion, green pepper and corn. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes. Thank you! Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. 15.5 ounce black beans, drained and rinsed. This helps when cutting the casserole as well as making sure the whole pan gets covered with tortillas. Combine enchilada sauce and El Pato in a bowl until fully mixed. This was very delicious! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. 3. My mom loves Targets medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Mix corn muffin mix, creamed corn, eggs, milk, chili powder, cumin, and salt. Here's how we make it: The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. 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. Remove from heat; stir in pinto beans and black beans. Recipe yields 6 to 8 servings. My husband was griping the whole time I was cooking about having to eat another healthy vegetarian mealhe is not usually a fan. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Add black beans, corn, and garlic to the skillet. Absolutely. My dog, Cookie, catches the crumbs. Preheat oven to 350 F. 2. Season with salt & pepper. All rights reserved. Finally top it off with a layer of tortillas, sauce and cheese. I freeze one to bake later. I cook fresh, vegetarian recipes. Bake as directed. Prepare the Veggies. *Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. Table of Contents show You Will Love This About 30 minutes worked for me. Season with hot sauce, salt and pepper to taste. Sprinkle salt, pepper, and seasonings. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. 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. 4. When youre ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9 square baker. I did not have Monterey Jack cheese so I used a combination of extra sharp cheddar and crumbled queso fresco. Stir the cilantro into the salsa. Mix well to combine. Add zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. Same with the cumin. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack. Thank you for sharing! 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! Layer on the remaining tortillas, sauce and cheese. Whisk the enchilada sauce and yogurt together in a separate bowl. Email me when Kate or another C+K reader replies directly to my comment. Yes this dish freezes really well! 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. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. And no huge fan of poblanos so Ill probably omit next time but it was great, and easy to make. I have a Le Creuset roaster that isnt square but would have been better and Ill use that next time. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. In a large skillet over medium heat, warm the olive oil until simmering. In a large mixing bowl combine cooked rice, refried beans, 15 oz enchilada sauce, onion, 1/2 cup corn. Bake for 20 minutes or until the top is just set. Add half of the shredded cheese to the pan and stir until it's melted. Offers may be subject to change without notice. Preheat the oven to 350 degrees. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. 2. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. Pour half of the sauce mixture in with the veggies. It should not be considered a substitute for a professional nutritionists advice. Change it up: You could change up the vegetables used here as long as you use about the same volume. Top with the remaining salsa, vegetables, and cheese. 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. Spray an 8-inch baking dish with cooking spray. 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. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Add garlic; cook 1 minute longer. It was a hit with the whole family, and so it joined her repertoire of recipes. Add spinach and fresh cilantro. After you've had dinner, you'll be so glad you have a 2nd of these in the freezer for another night! 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. I'm probably making a big mess in my Kansas City kitchen right now. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. Arrange the vegetables in an even layer across each pan. All Right Reserved. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Summer corn on the cob is the best and I like that addition. To assemble, spread cup salsa evenly over the bottom of the baking pan. Add the garlic and cook until fragrant, about 30 seconds. 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. Danielle Marquette. In a medium skillet, heat one Tablespoon of oil on medium high heat. 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 Uncover and cook an additional 10 minutes. I went ahead and updated the recipe to include a longer baking time. Preheat the oven to 400. 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. 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. Use of this site constitutes acceptance of our. I did serve with the olives and some sliced jalapeno peppers on top. 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. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. View Recipe. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). 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. I added some cumin and pepper for extra flavor and used diced green chiles from a can instead of poblanos which was perfect. I use a store bought enchilada sauce to save time but you could always make your own enchilada sauce at home! I also added rotisserie chicken to half of the casserole for hubbys sake. Your comments make my day. Ive been enjoying your recopies for awhile now and wanted to have your book and show my support for your website. Add spinach and fresh cilantro. Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. If you have a question, please skim the comments sectionyou might find an immediate answer there. Quick and Easy Green Chile Chicken Enchilada Casserole, White Chicken Enchilada Slow-Cooker Casserole. Dollop with sour cream. 3. this link is to an external site that may or may not meet accessibility guidelines. Stacked enchiladas? When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Some like it hot, some don't. This casserole is layered (like lasagna) with corn tortillas with the veggie filling nestled in between. When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Sprinkle with remaining cheese and olives. I added chili powder and ancho chili powder, and about a tablespoon of chocolate balsamic vinegar to round out the flavor. Im so glad you made it, Kaitlin! All you need are tortillas, salsa, onions, refried beans, and plenty of cheese. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a 9x13 casserole pan, put some spoons of enchilada sauce at the bottom. Stir in salsa and cilantro. Stir until well combined. Enjoy topped with chopped cilantro, avocado and Greek yogurt or sour cream. It's best to let the casserole sit for about 10 minutes before slicing it up and adding the garnishes. Preheat oven to 400 F. Grease the baking dish. 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. Garnish with green onions and sour cream if desired. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! 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. Homemade enchilada sauce is optionalbut: it takes 15 minutes to make, and it is so, so tasty. On the other pan, combine the bell peppers and onion. I mix petite chopped tomatoes with the salsa so as to not have it too hot. She makes it (or just the roasted vegetables) for Christmas and birthdays, too. Pour mixture into a casserole dish ( I used two small square casserole dishes) Top with remaining enchilada sauce, corn then with the cheese. (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! Flavor was perfect. Your daily values may be higher or lower depending on your calorie needs. Drain any excess liquid. Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Add a healthy serving of taco seasoning to taste. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations! This includes keeping its pesky symptoms at bay, like mental fog, joint stiffness, high blood pressure and more. Stir in the spinach and corn . Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Heat the sauce until thick and bubbly (about 3-5 minutes). Spread a 1/2 cup of the sauce in the bottom of the dish. Learn More, A classically trained chef with a passion for cooking! EatingWell.com, February 2020; updated October 2022. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more. (You will not be subscribed to our email newsletter.). Spoon the cheese sauce over the vegetables. What I made was pretty good and I will make it again. 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. casserole has been in 400 oven for over 45 minutes and is cold in center. Also, I used a cheap store-bought salsa that I had on hand in the pantry since the winter. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! And i halved the recipes using a 9 inch square pan. All rights reserved. I was pleasantly surprised by the flavor and texture of the finished product. Ready in 40 minutes or less! Im happy you enjoyed it. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Can you freeze this for later. I'm going to cut it in half if I make it again- but likely won't make it again. Someone commented that this only made 4 servings. Add zucchini and cook 5 minute or until tender. I added some corn to the beans & used two good size sweet potatoes. You can make your own, or use store-bought. (I use Bush's) I use more corn tortillas to make a more filled in layer. Transfer . in this recipe. Remove from heat and set aside. Instructions. How to Make this Enchilada Casserole STEP 1: Gather all of your ingredients. I always refused to eat it because I didnt like ground beef (picky little Kate strikes again). Vegetable Enchilada Casserole. Vegetarian Bean Enchilada Casserole. Remove from the oven and let rest for 5 minutes before serving. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Saut until tender 3-4 minutes. Add spinach and corn. Spread 1 cup enchilada sauce over tortillas. See our, Please let me know how it turned out for you! Quick and easy cheesy enchilada casserole. This has quickly become a family favorite! I made this exactly as written and it was delicious! Be sure to let me know what recipes you love, Larry! Your photo is being processed. Add the spinach and cook on low until the spinach is wilted. ** Nutrient information is not available for all ingredients. Spray an 8-inch baking dish with cooking spray. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. Finish with the remaining tortillas, sauce, and Mexican cheese. Prepare the assembly line with fajitas, shredded cheese, enchilada sauce and tortillas. My jar of salsa was only 16 ounces so that was a bit light. Add oil to skillet and brown onion, garlic and jalapeno. Cheese can be omitted easily if vegan. Hooray! Of course, I couldnt help but tinker with the original recipe. Top with remaining enchilada sauce. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. Toss to combine and remove from heat. Spray a large oval Crock Pot with cooking spray. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Pour 3/4 cup of the enchilada sauce on . Add zucchini and cook 5 minute or until tender. Thank you for sharing, Mary! Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. Layered with black beans, corn, green chilies and corn tortillas! If you made the recipe, please choose a star rating, too. We dont have a 9 square one so I used an 8 1/2 corning dish, the one that has the glass lid. Instructions. Thanks for making this dish a hit for my family. Lightly oil 9x13 inch baking dish. Granted, I was already a full-grown adult at this point, but shes my mom and she likes to make sure Im well fed. It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. Place the casserole uncovered on the middle oven rack. If I make it again (I will) I would add a salsa topping and a bit more spice. 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. Step One: Preheat oven to 400 degrees and grease a 913 baking dish with oil. Spread 1/4 C of enchilada sauce in the bottom of a 2.5 quart baking dish. Turn off heat and add diced green chile peppers. Luckily, it's easy to turn the spice level down (or up!) Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Layer on the remaining tortillas, sauce and cheese. Thank you. Whisk until smooth. Lay 3 tortillas over it (overlapping is fine). This is so good. This is a tasty and easy dish to make! Add the peppers and cook for about 2 minutes or until soft. Transfer the rice and veggies mixture in the baking dish. 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 This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. In an 1111 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. baking time is waayyyy off. All of your additions sound yummy! Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Print Ingredients 12 - 18 corn tortillas 16 ounces (2 cups) enchilada sauce I hope its just as good tomorrow for lunch as it was today for dinner! We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. Poblano peppers are generally mild, but if you want to avoid the heat you can use green or red bell peppers in their place. 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 Place a tortilla in the bottom of a 1-1/2-qt. Its about time you met the vegetarian option at my familys Thanksgivingenchilada casserole! Mix to combine. 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 This was delicious! 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. Whisk in 3 tbsp flour. Stir in beans, corn, edamame, and chiles. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine. Bake at 350 degrees for 20-25 minutes, or until the cheese is bubbling and golden. Top with the remaining vegetable mixture. 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. Thanks for all the great recipes! Look for pico de gallo in the produce section where refrigerated products like dips are sold. When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. Preheat oven to 400F. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside. 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. Remove from the pan and set aside. Add in a quick and easy enchilada sauce and you have a delicious vegetarian dinner. It was pretty easy and my entire family liked it. Stir in zucchini, beans, tomatoes, corn, cumin, and salt; cook, stirring occasionally, until the vegetables . I followed your basic idea but did it on the stovetop instead. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. I added sweet red peppers to the vegetable list. Once for book group and for our family. Bake for 28-30 or until mixture is heated through and veggies are tender. This vegetarian casserole has all the good things that come with enchiladas but in a casserole. What makes this recipe is the flavor of the salsa with all the vegetables. Add garlic, and jalapenos and cook for another minute. About Contact Cookbook Recipes Shop Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. How do You Make Crock Pot Vegetarian Enchilada Casserole? 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. Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican lasagna was one of them. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. Stir together the enchilada sauce and canned tomatoes in a small mixing bowl and set aside. Bake until the cheese is bubbly, 25 to 30 minutes. Please let me know how it turns out in the comments. Drizzle half of the olive oil over one pan, and the other half over the other pan. **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. Hello! Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. 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. Turn off heat and add diced green chile peppers. Easy and delicious! Add some sauce as your base to the bottom of a casserole tray. 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. Really tasty! Lay half of the tortilla strips by overlapping. Vegetarian Enchilada Casserole This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Preheat the oven to 190C (Gas Mark 5 / 375F). We love this! Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Feel free to add meat or make this a vegetarian casserole! Cover with aluminum foil. This had nice zip and flavor to it. Leave a comment below and share a picture on. 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. But he took one bite and said wow, this is actually really good! A winner! Sprinkle the flour over the top of the vegetables and stir. If your peppers are mild . Sour cream or greek yogurt for a lighter option. Im leaning toward enchilada casserole recipe, even though this recipe calls for salsa instead of enchilada sauce. Its just not s good. I am a mom of two who loves cooking easy, flavorful dishes the whole family will love! Saut for 4-6 minutes until the mushrooms are golden brown and crispy. As soon as I saw this I couldnt wait to make it and it did not disappoint! For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot. Quick (in terms of prep time) and fairly simple, but SO YUMMY. If it doesn't appear after 10 minutes, try refreshing the page. This casserole is packed with veggies, including corn, beans, and peppers, and is topped with a delicious enchilada sauce. I think some seasonings are required for this to warrant more than 3 stars. Cook and stir until tender, 2-3 minutes. Youre welcome, Susan! Add spinach and corn. It was a little dry and incohesive but salsa and plain greek yogurt (in place of sour cream) helped. Lots of leftovers for us to enjoy. Every recipe is very clear, concise and easy to follow. Mix until combined. 1. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Spray an 8 x 8 baking dish with cooking spray; set aside. If I made it again, I would add or replace the pico de gallo with enchilada sauce. 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. More about Cookie and Kate , Follow us! This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. 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 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. Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa. As written its 4 stars because the flavor was a little bland. Add cup black beans to the tofu mixture. Preheat the oven to 350F. Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish). Unlike lasagna, there will be some gaps in the tortilla layers - that's okay. It was very easy to prepare. Stir in beans, corn, chili powder, cumin, and enchilada sauce. Enchilada casserole? For added flavor and heat combined, a teaspoon or two of chili powder will spice things up. Stir everything together and allow the mixture to simmer for 1-2 minutes more. You could also add another can of beans to up the protein content. Cover and refrigerate for up to 24 hours then bake as directed. Simmer for a few minutes and then remove from heat. 1 cup shredded Mexican-style four cheese blend (6 oz,) Sour cream (optional) Sliced avocado Chopped fresh cilantro Directions Preheat oven to 400F. Enchilada Casserole with Meat. Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. Continue to cook for a few minutes to combine flavors. Looking for more Mexican Inspired Recipes? It's for those days when you need something more cosy and comforting. Salt to taste. Because it was so thick I think I could have cooked it a little longer or at a higher temperature. The next time I will also use a different casserole dish. Sprinkle with cup cheese. Preheat oven to 375 degrees F (190 degrees C). EatingWell may receive compensation for some links to products and services on this website. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Here's how we make it: Make The Filling The filling starts with onion, garlic 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. * Percent Daily Values are based on a 2,000 calorie diet. Sprinkle with cheese. Spray a 9x13 casserole dish with cooking spray. round baking dish coated with cooking spray. Taste and add more, if desired. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. 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. Preheat the oven to 350 degrees. Instructions. Thanks for the feedback. I thought of using some crumbled feta instead of the queso fresco and that probably would have been better. I also make it in two square dishes instead of the one larger rectangle since there are only two of us. Top with of the beans, of the vegetables, of the of spinach, and of the cheese. Stir to combine. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Frozen corn worked just fine. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. The ingredients are cooked together to build flavor and release moisture so the casserole isn't too soggy coming out of the oven. Add the black beans and corn. My whole family loved it. If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. For a side, I made a version of your Mexican brown rice and avocado slices. Make The Casserole Spread half of the enchilada sauce on the bottom. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. (-) Information is not currently available for this nutrient. I also added about half of the grated cheese at this point, and stirred it through. 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) Recipe adapted from Perrys Plate. Advertisement How To Make Vegetarian Enchilada Casserole We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. I hope this ones a hit at your house! ThisVegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. Place 1/2 of the vegetable mixture on top of the tortillas. In a skillet over medium heat, saut the pepper and onion until they are tender. Repeat again but this time add sauce between the tortilla and bean layer. Just add the casserole and make a burrito. It is beautiful! (It's all free.). {"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. 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. I cooked everything low and slow so the flavors combine correctly. Cut the vegetables into chunky dice, and toss them in a little oil. Lightly coat a 9 X 13 inch baking dish with cooking spray. Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. Sprinkle evenly with avocado and scallions. It wasnt bad but next time Ill use better quality salsa or homemade salsa. Add oil to skillet and brown onion, garlic and jalapeno. While fresh corn offers the sweetest flavor, frozen corn kernels can be used in its place. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top. 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. Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. I appreciate your review. Add in garlic and cook for an additional minute then set aside. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. Combine until well mixed and flavors are immersed. Cookie and Kate is a registered trademark of Cookie and Kate LLC. The same amount of molasses would likely also work. Simply make as directed and freeze unbaked for best results! Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! Cook and stir until spinach wilts. Roughly divide sauce and fajitas into 2.Cheese and tortillas into 3. directions Preheat oven to 350 degrees. Overall a great recipe that also makes great leftovers. Pour some salsa verde into a shallow bowl or pie plate. I wasnt really sure what to call this recipeMexican casserole? From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. I don't know what they did, but they didn't use these measurements. 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 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 Cook until tender, 5-7 minutes. Made this last nightits very different than what I typically cook. Add the onions and a pinch of salt. We use canned corn and I don't rinse the beans. Bake in the preheated oven for 15 minutes. To a large skillet over medium heat, add the olive oil. Next, half of the remaining filling goes on top of the first layer of tortillas, then the process is repeated. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling. Thanks for the yummy vegetarian recipe! Pico de gallo is a raw salsa that offers fresh, bright flavors. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. So glad you enjoyed this recipe thank you! Spread a couple tablespoons of the enchilada sauce in the bottom of a 9 x 13 baking dish. Pre-heat the oven to 180c. 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 How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Step Two: Heat a large skillet over medium high heat. Study up so you can stay regular during the holiday seasonand any time of year you're away from home. It was good, but a bit dry. Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. Add the garlic and cook for 30 seconds. Cook, stirring occasionally, until tender, about 5 minutes. Its not quite square because it has rounded corners. Make ahead meal. Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Drizzle with remaining enchilada sauce. Heat oil in a large nonstick skillet over medium-high heat. Once hot, add the avocado oil and mushrooms. Cookie and Kate 2010 - 2022. Add onion and red peppers. Im glad you enjoyed it. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Turn heat to low. Before serving, sprinkle the top lightly with additional chopped cilantro. Our free email newsletter delivers new recipes and special Cookie + Kate updates! These dinner casseroles are packed with anti-inflammatory ingredients like broccoli, cauliflower, fish and whole grains to help alleviate inflammation. This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! Looking forward to reading it. You can make this without the green chilies! To a large cast iron skillet, cook your vegan meat alternative. In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. Cover and bake for 20 minutes. Preheat oven to 375 degrees F. Lightly oil an 88 or 2 quart baking dish or coat with nonstick spray. Cook and stir until spinach wilts. 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. Dog lover. STEP 2: Chop all of your vegetables (onion, bell pepper, zucchini, jalapeo) STEP 3: Layer all your ingredients in a crock pot / slow cooker. Its a great gluten-free main dish. Spread about a cup on the bottom of the pan. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does. I love that it uses fresh vegetables and even though its a vegetarian dish, you could add beef or chicken which I did. Preheat the oven to 375F. Then add the red bell peppers and zucchini for an additional 3-5 minutes. This is simply a wonderful recipe! Preheat the oven to 400F (200C). I love this recipe! Lightly oil 9x13 inch baking dish. Roasted all of the vegetables 2 days earlier which made the assembly quick. Affiliate details . These easy cheesy casserole is my favorite new way to eat a bunch of veggies. Its super easy to throw together and it tastes amazing! Directions Preheat oven to 350. Easy Vegetarian Enchilada Casserole. Heat the oil in a large skillet over medium heat. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Thanks! This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. It's helpful to spray your baking dish before you begin the layering process to prevent sticking. Spoon one-third of the vegetable mixture into the prepared dish. The casserole is baked in a 350 degrees F. oven until the cheese is bubbly, which takes about 25 to 30 minutes. 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 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 Cover and refrigerate for up to 24 hours. Discovery, Inc. or its subsidiaries and affiliates. Cook the vegan enchilada casserole covered for 40 minutes. Top evenly with 4 tortillas. BTW, I just got your book as a birthday present. Learn more, * I consent to receive emails from Chef Savvy. Arrange 1/3 of the tortillas over the bottom of the prepared dish. So many possibilities! Casserole, Easy Dinner, Enchilada Sauce, Mexican, Vegetarian, Vegetarian Enchilada Casserole, How to make this Vegetarian Enchilada Casserole, What to serve with this Enchilada Casserole. Grease a 9X13 casserole dish and set aside. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. Add sweet potatoes, onions, garlic, bell pepper, salt and pepper. I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. Bake the enchilada casserole immediately, or bake later. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Paired it with some Spanish rice. Otherwise make it exactly the same as recipe using Mexican shredded cheese. 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. Stir in the beans and spices. 2022 Warner Bros. Delicious! It is sure to please even the most die-hard carnivores! Ive made it four times. Instructions. Stir in the pepper and corn. 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. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. Stir in tortilla strips. A great vegetarian, meatless Monday, or Lenten meal. But, as I said, I did not want to go out to the store. Repeat two more times. 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. Keep whisking as it heats up. Excellent recipe! Spoon another third of the sauce and Mexican cheese on top. Remove the skillet from heat. If your peppers are mild and you like heat, opt for spicy pico de gallo. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. Add the ground cumin, garlic powder and chili powder. A vegetarian enchilada casserole is a hearty, flavorful dish that is perfect for a meatless meal. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. Top with half the cheese. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg. I took some to my grandma and she said it was her new favorite C+K recipe that Ive made for her! Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. 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. If you like to keep things simple in the kitchen, this recipe is for you. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! This recipe is now on a regular rotation at our house. Stir to combine. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Fold in half of the cheese and pour into the pan. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. Once the filling is made, it's time to assemble. Try one of these nutritious casserole dishes for dinner tonight. Accessibility Policy Comment Policy Nutrition Disclaimer Photo/Recipe Policy Privacy Policy, Subscribe to our newsletter! Layer half of the vegetables over the tortillas. Heat up a large saucepan on medium-high heat with one tablespoon olive oil. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! The only change I made was to add a layer of tortillas. Add the zucchini and onion and cook for 5 minutes or until they're tender. The final layer of cheese is placed on top for some ooey-gooey goodness. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. 5-Ingredient Mexican Casserole. Vegetarian Enchilada Casserole. As an aside, I never buy shredded cheese and always shred my own. This is an easy vegetarian meal the whole family will love! Add your favorite toppings to each serving. Ive been making thisVegetarian Enchilada Casserole at least once a week. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them. Try my King Ranch Chicken or my One Pan Mexican Chicken Rice Bake! Add onion, and cook stirring often, until starting to brown (about 5 minutes). Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan). On one pan, combine the cauliflower and sweet potato. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Vegetarian Enchilada Casserole. Simmer for 5-10 minutes. This was a hit. Cook until softened, about 8 minutes. For some metabolism-boosting heat, add a minced jalapeo to the poblanos and look for hot pico de gallo. Sprinkle evenly with cheese. This easy vegetarian dinner recipe is sure to become a new family favorite. Assemble casserole through Step 2. Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). Add grated zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. How to make veggie enchilada casserole: Heat olive oil in large skillet over medium heat. Vegetarian Enchilada Casserole. Amount is based on available nutrient data. Add the black beans, tomatoes, and green chilies. It worked OK but the top of the casserole was up pretty high despite me pushing it down when adding layers. * Percent Daily Values are based on a 2000 calorie diet. 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