(It's all free.). casserole has been in 400 oven for over 45 minutes and is cold in center. Cook and stir 2 minutes more. I also make it in two square dishes instead of the one larger rectangle since there are only two of us. This is simply a wonderful recipe! Preheat the oven to 400F (200C). This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. As soon as I saw this I couldnt wait to make it and it did not disappoint! Easy Vegetarian Enchilada Casserole. Im happy you enjoyed it. Add spinach and fresh cilantro. 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. Finally top it off with a layer of tortillas, sauce and cheese. Next, half of the remaining filling goes on top of the first layer of tortillas, then the process is repeated. Arrange 1/3 of the tortillas over the bottom of the prepared dish. I went ahead and updated the recipe to include a longer baking time. Drizzle half of the olive oil over one pan, and the other half over the other pan. Some like it hot, some don't. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes. Sprinkle with remaining cheese and olives. Vegetarian Bean Enchilada Casserole. Spread a 1/2 cup of the sauce in the bottom of the dish. Vegetarian Enchilada Casserole Recipe A delicious, Mexican casserole filled with all the flavors of an enchilada, but without all the work. Once hot, add the avocado oil and mushrooms. 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. Remove from the pan and set aside. In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. About 30 minutes worked for me. Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. I made the dish in two separate pans, one with added shredded chicken for my husband and it was a huge hit. In a large mixing bowl combine cooked rice, refried beans, 10oz enchilada sauce, onion, green pepper and corn. Then add the red bell peppers and zucchini for an additional 3-5 minutes. 2022 Warner Bros. I took some to my grandma and she said it was her new favorite C+K recipe that Ive made for her! This casserole is packed with veggies, including corn, beans, and peppers, and is topped with a delicious enchilada sauce. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Fold in half of the cheese and pour into the pan. I think some seasonings are required for this to warrant more than 3 stars. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. ThisVegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine. Repeat two more times. Cook the vegan enchilada casserole covered for 40 minutes. 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 Top with the remaining salsa, vegetables, and cheese. Assemble the casserole through Step 2. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. Layer on the remaining tortillas, sauce and cheese. Change it up: You could change up the vegetables used here as long as you use about the same volume. Summer corn on the cob is the best and I like that addition. Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). I'm probably making a big mess in my Kansas City kitchen right now. I am a mom of two who loves cooking easy, flavorful dishes the whole family will love! Here's how we make it: Make The Filling The filling starts with onion, garlic Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through. Spray a 9x13 casserole dish with cooking spray. Im glad you enjoyed it. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. More about Cookie and Kate , Follow us! Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Your photo is being processed. Really tasty! Spread cup salsa verde in a 13x9" baking dish. Mix corn muffin mix, creamed corn, eggs, milk, chili powder, cumin, and salt. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. STEP 2: Chop all of your vegetables (onion, bell pepper, zucchini, jalapeo) STEP 3: Layer all your ingredients in a crock pot / slow cooker. Cover and bake for 20 minutes. Add your favorite toppings to each serving. And no huge fan of poblanos so Ill probably omit next time but it was great, and easy to make. I hope this ones a hit at your house! Preheat the oven to 350F. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Hooray! Overall a great recipe that also makes great leftovers. Place a tortilla in the bottom of a 1-1/2-qt. Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Drain any excess liquid. 2. Enchilada casserole? Spread 1/4 C of enchilada sauce in the bottom of a 2.5 quart baking dish. Stacked enchiladas? Our free email newsletter delivers new recipes and special Cookie + Kate updates! Stir in the pepper and corn. It was good, but a bit dry. Excellent recipe! Sprinkle salt, pepper, and seasonings. Pour 3/4 cup of the enchilada sauce on . All Right Reserved. All rights reserved. All rights reserved. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Add half of the shredded cheese to the pan and stir until it's melted. Add the black beans, tomatoes, and green chilies. Vegetarian Enchilada Casserole. My kids would love this! Heat up a large saucepan on medium-high heat with one tablespoon olive oil. Make a third layer of tortillas (again, I pressed down to make more room). From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. This has quickly become a family favorite! Its super easy to throw together and it tastes amazing! Advertisement How To Make Vegetarian Enchilada Casserole We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. Spray an 8 x 8 baking dish with cooking spray; set aside. This includes keeping its pesky symptoms at bay, like mental fog, joint stiffness, high blood pressure and more. Prepare the Veggies. Bake for 28-30 or until mixture is heated through and veggies are tender. Quick and easy cheesy enchilada casserole. 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. 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. This is so good. We use canned corn and I don't rinse the beans. Preheat the oven to 350 degrees. This vegetarian casserole has all the good things that come with enchiladas but in a casserole. ** Nutrient information is not available for all ingredients. 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. 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. To a large skillet over medium heat, add the olive oil. 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 Quick and Easy Green Chile Chicken Enchilada Casserole, White Chicken Enchilada Slow-Cooker Casserole. EatingWell may receive compensation for some links to products and services on this website. It was a hit with the whole family, and so it joined her repertoire of recipes. (-) Information is not currently available for this nutrient. Pour mixture into a casserole dish ( I used two small square casserole dishes) Top with remaining enchilada sauce, corn then with the cheese. Heat oil in a large nonstick skillet over medium-high heat. round baking dish coated with cooking spray. Casserole, Easy Dinner, Enchilada Sauce, Mexican, Vegetarian, Vegetarian Enchilada Casserole, How to make this Vegetarian Enchilada Casserole, What to serve with this Enchilada Casserole. 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 Instructions. 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. A great vegetarian, meatless Monday, or Lenten meal. Lightly oil 9x13 inch baking dish. Danielle Marquette. * Percent Daily Values are based on a 2000 calorie diet. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Step Two: Heat a large skillet over medium high heat. 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 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. (You will not be subscribed to our email newsletter.). 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. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. Directions Preheat oven to 350. 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. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Thank you for sharing! Top the tortillas with half of the quinoa-lentil mixture. 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. 3. 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. 10 (6 inch) corn tortillas, cut into quarters, 1 (8 ounce) package sharp Cheddar cheese, cubed, 1 (16 ounce) can green chile enchilada sauce. 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 black beans, corn, and garlic to the skillet. 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. Poblano peppers are generally mild, but if you want to avoid the heat you can use green or red bell peppers in their place. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. Absolutely incredible!! I also added rotisserie chicken to half of the casserole for hubbys sake. Instructions. 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. Sprinkle evenly with cheese. If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here. Add zucchini and cook 5 minute or until tender. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in zucchini, beans, tomatoes, corn, cumin, and salt; cook, stirring occasionally, until the vegetables . 5-Ingredient Mexican Casserole. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa. Cut the vegetables into chunky dice, and toss them in a little oil. Recipe adapted from Perrys Plate. Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! Roasted all of the vegetables 2 days earlier which made the assembly quick. Instructions. Vegetarian Enchilada Casserole. Salt to taste. Repeat again but this time add sauce between the tortilla and bean layer. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. And i halved the recipes using a 9 inch square pan. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. You could also add another can of beans to up the protein content. Stir the cilantro into the salsa. Cover with foil and bake for 30 minutes. Vegetarian Enchilada Casserole. Turn off heat and add diced green chile peppers. Roughly divide sauce and fajitas into 2.Cheese and tortillas into 3. Absolutely. Im glad you love this recipe and got my cookbook. Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. 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 To assemble, spread cup salsa evenly over the bottom of the baking pan. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. Bake until the cheese is bubbly, 25 to 30 minutes. Make The Casserole Spread half of the enchilada sauce on the bottom. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! EatingWell.com, February 2020; updated October 2022. Top evenly with 4 tortillas. Paired it with some Spanish rice. 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. I cooked everything low and slow so the flavors combine correctly. Learn more, * I consent to receive emails from Chef Savvy. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. It's best to let the casserole sit for about 10 minutes before slicing it up and adding the garnishes. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations! Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. These dinner casseroles are packed with anti-inflammatory ingredients like broccoli, cauliflower, fish and whole grains to help alleviate inflammation. Luckily, it's easy to turn the spice level down (or up!) We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish). In an 1111 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. 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. Lightly coat a 9 X 13 inch baking dish with cooking spray. It was very easy to prepare. Pour half of the sauce mixture in with the veggies. Sprinkle evenly with avocado and scallions. Pre-heat the oven to 180c. Top with half the cheese. Here's how we make it: The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. Add some sauce as your base to the bottom of a casserole tray. 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 Lay half of the tortilla strips by overlapping. 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. If you made the recipe, please choose a star rating, too. 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. In a medium skillet, heat one Tablespoon of oil on medium high heat. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. I also added about half of the grated cheese at this point, and stirred it through. Table of Contents show You Will Love This It was a little dry and incohesive but salsa and plain greek yogurt (in place of sour cream) helped. I followed your basic idea but did it on the stovetop instead. Cover and refrigerate for up to 24 hours. Bake as directed. Cook 2-3 minutes until spinach is wilted. This helps when cutting the casserole as well as making sure the whole pan gets covered with tortillas. This had nice zip and flavor to it. Place the casserole uncovered on the middle oven rack. Saut until tender 3-4 minutes. Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan). Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Spoon the cheese sauce over the vegetables. My jar of salsa was only 16 ounces so that was a bit light. You can make your own, or use store-bought. In a large mixing bowl combine cooked rice, refried beans, 15 oz enchilada sauce, onion, 1/2 cup corn. Remove from heat and set aside. Arrange the vegetables in an even layer across each pan. Stir to combine. Cook and stir until spinach wilts. **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. Add garlic; cook 1 minute longer. Im so glad you made it, Kaitlin! Once the filling is made, it's time to assemble. Enchilada Casserole with Meat. Simply make as directed and freeze unbaked for best results! Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. I have a Le Creuset roaster that isnt square but would have been better and Ill use that next time. Flavor was perfect. Thanks for the feedback. Place 1/2 of the vegetable mixture on top of the tortillas. 15.5 ounce black beans, drained and rinsed. * Percent Daily Values are based on a 2,000 calorie diet. Garnish with green onions and sour cream if desired. Bake the enchilada casserole immediately, or bake later. I did not have Monterey Jack cheese so I used a combination of extra sharp cheddar and crumbled queso fresco. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack. If you like to keep things simple in the kitchen, this recipe is for you. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. See our, Please let me know how it turned out for you! Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. To a large cast iron skillet, cook your vegan meat alternative. It worked OK but the top of the casserole was up pretty high despite me pushing it down when adding layers. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. Lightly oil 9x13 inch baking dish. Preheat oven to 350 degrees. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Add in garlic and cook for an additional minute then set aside. I always tend to go a little crazy with my toppings. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground cumin, garlic powder and chili powder. Turn off heat and add diced green chile peppers. Add oil to skillet and brown onion, garlic and jalapeno. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Try my King Ranch Chicken or my One Pan Mexican Chicken Rice Bake! Stir in salsa and cilantro. 3. 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. Uncover and cook an additional 10 minutes. Preheat the oven to 400. If your peppers are mild . Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. Stir in the spinach and corn . 1. Top with of the beans, of the vegetables, of the of spinach, and of 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. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Thanks! Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. 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. Spread about a cup on the bottom of the pan. In a 9x13 casserole pan, put some spoons of enchilada sauce at the bottom. On the other pan, combine the bell peppers and onion. 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 Combine until well mixed and flavors are immersed. If it doesn't appear after 10 minutes, try refreshing the page. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. Bake in the preheated oven for 15 minutes. I love this recipe! Heat the sauce until thick and bubbly (about 3-5 minutes). Granted, I was already a full-grown adult at this point, but shes my mom and she likes to make sure Im well fed. 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! When the veggies are roasted, put them back in the bowl, and add the black beans and corn. How to Make this Enchilada Casserole STEP 1: Gather all of your ingredients. I freeze one to bake later. Spread 1 cup enchilada sauce over tortillas. Keep whisking as it heats up. 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. Be sure to let me know what recipes you love, Larry! I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. The final layer of cheese is placed on top for some ooey-gooey goodness. Cook until tender, 5-7 minutes. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top. Top with the remaining vegetable mixture. I love that it uses fresh vegetables and even though its a vegetarian dish, you could add beef or chicken which I did. Otherwise make it exactly the same as recipe using Mexican shredded cheese. Dog lover. i really want to try this but cant find canned green chillies? Looking forward to reading it. 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! 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. Cook and stir until spinach wilts. Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. Just add the casserole and make a burrito. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Stir in the beans and spices. How to make veggie enchilada casserole: Heat olive oil in large skillet over medium heat. I did serve with the olives and some sliced jalapeno peppers on top. 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. Spoon another third of the sauce and Mexican cheese on top. Easy and delicious! Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Its just not s good. She makes it (or just the roasted vegetables) for Christmas and birthdays, too. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. Thank you! I appreciate your review. When youre ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9 square baker. Stir in the pinto beans and cilantro. The only change I made was to add a layer of tortillas. Amount is based on available nutrient data. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. Saut for 4-6 minutes until the mushrooms are golden brown and crispy. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. We love this! After you've had dinner, you'll be so glad you have a 2nd of these in the freezer for another night! If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Yes this dish freezes really well! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. 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. directions Preheat oven to 350 degrees. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does. I'm going to cut it in half if I make it again- but likely won't make it again. Step One: Preheat oven to 400 degrees and grease a 913 baking dish with oil. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. Stir in tortilla strips. Layer on the remaining tortillas, sauce and cheese. I was pleasantly surprised by the flavor and texture of the finished product. Remove from the oven and let rest for 5 minutes before serving. Drizzle with remaining enchilada sauce. Add onion and red peppers. Lay 3 tortillas over it (overlapping is fine). Your comments make my day. This recipe is now on a regular rotation at our house. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Add oil to skillet and brown onion, garlic and jalapeno. It should not be considered a substitute for a professional nutritionists advice. Add garlic, and jalapenos and cook for another minute. 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 Taste and add more, if desired. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Stir in beans, corn, chili powder, cumin, and enchilada sauce. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Add the spinach and cook on low until the spinach is wilted. Add zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. Add zucchini and cook 5 minute or until tender. This was delicious! Top with remaining enchilada sauce. ▸ 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. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. Try one of these nutritious casserole dishes for dinner tonight. Cooking Instructions. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling. Every recipe is very clear, concise and easy to follow. I always refused to eat it because I didnt like ground beef (picky little Kate strikes again). Offers may be subject to change without notice. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. Preheat the oven at 375F . The next time I will also use a different casserole dish. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Whisk until smooth. Stir in beans, corn, edamame, and chiles. Thanks for the yummy vegetarian recipe! Email me when Kate or another C+K reader replies directly to my comment. 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