Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Add grated zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! Stir everything together and allow the mixture to simmer for 1-2 minutes more. I added sweet red peppers to the vegetable list. 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 Because it was so thick I think I could have cooked it a little longer or at a higher temperature. Remove from heat; stir in pinto beans and black beans. Easy and delicious! We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. Cooking Instructions. It should not be considered a substitute for a professional nutritionists advice. This was a hit. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine. Top with half the cheese. All Right Reserved. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling. This came out to 9-10 servings for us. Serve immediately with olives, cilantro, sour cream if desired. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. Sour cream or greek yogurt for a lighter option. Once the filling is made, it's time to assemble. You can make your own, or use store-bought. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Preheat the oven at 375F . View Recipe. Stir in the spinach and corn . And i halved the recipes using a 9 inch square pan. Print Ingredients 12 - 18 corn tortillas 16 ounces (2 cups) enchilada sauce Finally top it off with a layer of tortillas, sauce and cheese. In a skillet over medium heat, saut the pepper and onion until they are tender. Youre welcome, Susan! Spoon one-third of the vegetable mixture into the prepared dish. Pour some salsa verde into a shallow bowl or pie plate. I thought of using some crumbled feta instead of the queso fresco and that probably would have been better. Cover and bake for 20 minutes. i really want to try this but cant find canned green chillies? Place the casserole uncovered on the middle oven rack. Combine enchilada sauce and El Pato in a bowl until fully mixed. All of your additions sound yummy! This helps when cutting the casserole as well as making sure the whole pan gets covered with tortillas. Made this last nightits very different than what I typically cook. Preheat the oven to 350 degrees. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. 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. 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. Spoon another third of the sauce and Mexican cheese on top. Cook 2-3 minutes until spinach is wilted. The ingredients are cooked together to build flavor and release moisture so the casserole isn't too soggy coming out of the oven. The next time I will also use a different casserole dish. Add a healthy serving of taco seasoning to taste. 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. She makes it (or just the roasted vegetables) for Christmas and birthdays, too. Add onion and red peppers. Preheat the oven to 350F. directions Preheat oven to 350 degrees. baking time is waayyyy off. Sprinkle evenly with avocado and scallions. I added some corn to the beans & used two good size sweet potatoes. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top. Before serving, sprinkle the top lightly with additional chopped cilantro. Cook until softened, about 8 minutes. Cook and stir until tender, 2-3 minutes. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Stir to combine. Make ahead meal. Heat the oil in a large skillet over medium heat. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Saut until tender 3-4 minutes. Really tasty! I also added about half of the grated cheese at this point, and stirred it through. If you made the recipe, please choose a star rating, too. Add the spinach and cook on low until the spinach is wilted. Cheese can be omitted easily if vegan. 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. Im leaning toward enchilada casserole recipe, even though this recipe calls for salsa instead of enchilada sauce. Frozen corn worked just fine. I cook fresh, vegetarian recipes. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. Thanks for all the great recipes! Vegetarian Enchilada Casserole. Stir in tortilla strips. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through. 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. How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. Add cup black beans to the tofu mixture. Cook the vegan enchilada casserole covered for 40 minutes. * Percent Daily Values are based on a 2000 calorie diet. Try my King Ranch Chicken or my One Pan Mexican Chicken Rice Bake! Stir in the pinto beans and cilantro. Thanks for the feedback. Transfer the rice and veggies mixture in the baking dish. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. This vegetarian casserole has all the good things that come with enchiladas but in a casserole. It wasnt bad but next time Ill use better quality salsa or homemade salsa. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Cover and refrigerate for up to 24 hours then bake as directed. Make a third layer of tortillas (again, I pressed down to make more room). Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican lasagna was one of them. Heat oil in a large nonstick skillet over medium-high heat. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Spread a 1/2 cup of the sauce in the bottom of the dish. Once for book group and for our family. When youre ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9 square baker. Bake in the preheated oven for 15 minutes. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Bake as directed. Add spinach and fresh cilantro. Spread a couple tablespoons of the enchilada sauce in the bottom of a 9 x 13 baking dish. 5-Ingredient Mexican Casserole. I don't know what they did, but they didn't use these measurements. Turn heat to low. 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. What makes this recipe is the flavor of the salsa with all the vegetables. Please let me know how it turns out in the comments. Layer on the remaining tortillas, sauce and cheese. Because I used the whole cauliflower and and an extra sweet potato, I could press it down enough to get all the layers, so we made two 913 casseroles, and got even more delicious servings! Remove from heat and set aside. So many possibilities! Spread 1/4 C of enchilada sauce in the bottom of a 2.5 quart baking dish. Top with remaining enchilada sauce. Add your favorite toppings to each serving. Sprinkle with cup cheese. Some like it hot, some don't. this link is to an external site that may or may not meet accessibility guidelines. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. Thank you for sharing, Mary! Make The Casserole Spread half of the enchilada sauce on the bottom. in this recipe. Add in a quick and easy enchilada sauce and you have a delicious vegetarian dinner. 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. Top the tortillas with half of the quinoa-lentil mixture. This recipe is now on a regular rotation at our house. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Stir the cilantro into the salsa. Enchilada casserole? Preheat oven to 350 degrees. Turn off heat and add diced green chile peppers. Combine until well mixed and flavors are immersed. Vegetarian Enchilada Casserole This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. Cut the vegetables into chunky dice, and toss them in a little oil. (I use Bush's) I use more corn tortillas to make a more filled in layer. My husband was griping the whole time I was cooking about having to eat another healthy vegetarian mealhe is not usually a fan. 1 cup shredded Mexican-style four cheese blend (6 oz,) Sour cream (optional) Sliced avocado Chopped fresh cilantro Directions Preheat oven to 400F. 15 Vegetarian Casseroles You Can Make in One Hour or Less Zucchini, Corn & Egg Casserole 7 Slow-Cooker Green Bean Casserole with Crispy Onions 2 Two-Bean Enchilada Casserole 6 Baked Eggs in Tomato Sauce with Kale 4 You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. Thank you for sharing! Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! Heat up a large saucepan on medium-high heat with one tablespoon olive oil. While fresh corn offers the sweetest flavor, frozen corn kernels can be used in its place. Be sure to let me know what recipes you love, Larry! Sprinkle the flour over the top of the vegetables and stir. Bake for 28-30 or until mixture is heated through and veggies are tender. Garnish with green onions and sour cream if desired. 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. Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. I did not have Monterey Jack cheese so I used a combination of extra sharp cheddar and crumbled queso fresco. I also make it in two square dishes instead of the one larger rectangle since there are only two of us. (You will not be subscribed to our email newsletter.). Spoon the cheese sauce over the vegetables. In a large mixing bowl combine cooked rice, refried beans, 10oz enchilada sauce, onion, green pepper and corn. Bake until the cheese is bubbly, 25 to 30 minutes. Your comments make my day. Recipe adapted from Perrys Plate. You could also add another can of beans to up the protein content. Hooray! Absolutely. Homemade enchilada sauce is optionalbut: it takes 15 minutes to make, and it is so, so tasty. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. Thank you. 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. My dog, Cookie, catches the crumbs. Can you freeze this for later. Offers may be subject to change without notice. It's helpful to spray your baking dish before you begin the layering process to prevent sticking. Learn More, A classically trained chef with a passion for cooking! It was pretty easy and my entire family liked it. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more. Quick (in terms of prep time) and fairly simple, but SO YUMMY. 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. 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 casserole has been in 400 oven for over 45 minutes and is cold in center. Every recipe is very clear, concise and easy to follow. Directions Preheat oven to 350. Lots of leftovers for us to enjoy. Arrange 1/3 of the tortillas over the bottom of the prepared dish. I start by cutting all of the corn tortillas in half. 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! I am a mom of two who loves cooking easy, flavorful dishes the whole family will love! It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Heat the sauce until thick and bubbly (about 3-5 minutes). I added some cumin and pepper for extra flavor and used diced green chiles from a can instead of poblanos which was perfect. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. * Percent Daily Values are based on a 2,000 calorie diet. Simmer for a few minutes and then remove from heat. Cook and stir 2 minutes more. Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. The final layer of cheese is placed on top for some ooey-gooey goodness. Someone commented that this only made 4 servings. Remove the skillet from heat. Add zucchini and cook 5 minute or until tender. For added flavor and heat combined, a teaspoon or two of chili powder will spice things up. Unlike lasagna, there will be some gaps in the tortilla layers - that's okay. 2. Cook until tender, 5-7 minutes. I appreciate your review. Remove from the oven and let rest for 5 minutes before serving. I hope this ones a hit at your house! Top evenly with 4 tortillas. Pour half of the sauce mixture in with the veggies. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Next, half of the remaining filling goes on top of the first layer of tortillas, then the process is repeated. Preheat oven to 375 degrees F. Lightly oil an 88 or 2 quart baking dish or coat with nonstick spray. Step 1: Preheat oven to 350 degrees. ThisVegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. Transfer . Vegetarian Enchilada Casserole. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Step Two: Heat a large skillet over medium high heat. Im happy you enjoyed it. 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. Preheat the oven to 375F. Add zucchini and cook 5 minute or until tender. It is sure to please even the most die-hard carnivores! It was a little dry and incohesive but salsa and plain greek yogurt (in place of sour cream) helped. Use of this site constitutes acceptance of our. I love this recipe! The only change I made was to add a layer of tortillas. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. EatingWell may receive compensation for some links to products and services on this website. Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. I use a store bought enchilada sauce to save time but you could always make your own enchilada sauce at home! Absolutely incredible!! Add the ground cumin, garlic powder and chili powder. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. My whole family loved it. Add in garlic and cook for an additional minute then set aside. 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. Im glad you enjoyed it. If I make it again (I will) I would add a salsa topping and a bit more spice. Instructions. Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan). 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) Layered with black beans, corn, green chilies and corn tortillas! Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. Add garlic, and jalapenos and cook for another minute. All you need are tortillas, salsa, onions, refried beans, and plenty of cheese. Here's how we make it: Make The Filling The filling starts with onion, garlic On one pan, combine the cauliflower and sweet potato. 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. Enchilada Casserole with Meat. A vegetarian enchilada casserole is a hearty, flavorful dish that is perfect for a meatless meal. Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. Cook and stir until spinach wilts. EatingWell.com, February 2020; updated October 2022. Layer on the remaining tortillas, sauce and cheese. This is so good. I always refused to eat it because I didnt like ground beef (picky little Kate strikes again). If your peppers are mild . Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. My mom loves Targets medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Grease a 9X13 casserole dish and set aside. 10 (6 inch) corn tortillas, cut into quarters, 1 (8 ounce) package sharp Cheddar cheese, cubed, 1 (16 ounce) can green chile enchilada sauce. Instructions. To assemble, spread cup salsa evenly over the bottom of the baking pan. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. So glad you enjoyed this recipe thank you! If the end result is a little dry, just top individual servings with a little more salsa. Mix well to combine. 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. Vegetarian Bean Enchilada Casserole. For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot. Add half of the shredded cheese to the pan and stir until it's melted. To a large skillet over medium heat, add the olive oil. 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. But he took one bite and said wow, this is actually really good! A winner! (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! When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. Add spinach and corn. It's best to let the casserole sit for about 10 minutes before slicing it up and adding the garnishes. Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. 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 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. *Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Add zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans. Preheat the oven to 400. 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 Spray an 8-inch baking dish with cooking spray. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Add garlic; cook 1 minute longer. Its a great gluten-free main dish. Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Your photo is being processed. I wasnt really sure what to call this recipeMexican casserole? Mix to combine. I'm going to cut it in half if I make it again- but likely won't make it again. Sprinkle with cheese. Directions Preheat oven to 375 degrees F (190 degrees C). Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes. 3. Leave a comment below and share a picture on. On the other pan, combine the bell peppers and onion. 2022 Warner Bros. In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. Ive made it four times. Stacked enchiladas? Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Cookie and Kate 2010 - 2022. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. Add oil to skillet and brown onion, garlic and jalapeno. Pour mixture into a 8x8 casserole dish. Ive been enjoying your recopies for awhile now and wanted to have your book and show my support for your website. Just add the casserole and make a burrito. If it doesn't appear after 10 minutes, try refreshing the page. Danielle Marquette. But, as I said, I did not want to go out to the store. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. BTW, I just got your book as a birthday present. I made this exactly as written and it was delicious! For some metabolism-boosting heat, add a minced jalapeo to the poblanos and look for hot pico de gallo. Discovery, Inc. or its subsidiaries and affiliates. Im so glad you made it, Kaitlin! Simply make as directed and freeze unbaked for best results! 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. Vegetarian Enchilada Casserole Recipe A delicious, Mexican casserole filled with all the flavors of an enchilada, but without all the work. I followed your basic idea but did it on the stovetop instead. Lightly coat a 9 X 13 inch baking dish with cooking spray. Feel free to add meat or make this a vegetarian casserole! 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. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa. 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. Add the garlic and cook for 30 seconds. Prepare the assembly line with fajitas, shredded cheese, enchilada sauce and tortillas. Stir until well combined. Stir in the pepper and corn. For a side, I made a version of your Mexican brown rice and avocado slices. Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). It worked OK but the top of the casserole was up pretty high despite me pushing it down when adding layers. Drizzle with remaining enchilada sauce. Its super easy to throw together and it tastes amazing! Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Repeat again but this time add sauce between the tortilla and bean layer. Summer corn on the cob is the best and I like that addition. Saut for 6-8 minutes, until tender. 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. These easy cheesy casserole is my favorite new way to eat a bunch of veggies. Also, I used a cheap store-bought salsa that I had on hand in the pantry since the winter. Add oil to skillet and brown onion, garlic and jalapeno. Layer half of the vegetables over the tortillas. Looking forward to reading it. It was very easy to prepare. Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. We use canned corn and I don't rinse the beans. If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here. Tortillas are used as layers and tucked in between those are spiced veggies, spinach and beans. (-) Information is not currently available for this nutrient. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Overall a great recipe that also makes great leftovers. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. Lightly oil 9x13 inch baking dish. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. Bake for 20 minutes or until the top is just set. As written its 4 stars because the flavor was a little bland. Combine frozen bell peppers and frozen corn in a non-stick skillet and saut (with no olive oil) on medium heat. Repeat two more times. Uncover and cook an additional 10 minutes. Affiliate details . Lay half of the tortilla strips by overlapping. Stir in beans, corn, edamame, and chiles. Add spinach and fresh cilantro. I made the dish in two separate pans, one with added shredded chicken for my husband and it was a huge hit. Add the black beans and corn. 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. As soon as I saw this I couldnt wait to make it and it did not disappoint! Im glad you love this recipe and got my cookbook. 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. 15.5 ounce black beans, drained and rinsed. I added chili powder and ancho chili powder, and about a tablespoon of chocolate balsamic vinegar to round out the flavor. Preheat the oven to 350 degrees. Cover with foil and bake for 30 minutes. Season with hot sauce, salt and pepper to taste. Add spinach and corn. Instructions. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. Mix corn muffin mix, creamed corn, eggs, milk, chili powder, cumin, and salt. Accessibility Policy Comment Policy Nutrition Disclaimer Photo/Recipe Policy Privacy Policy, Subscribe to our newsletter! If your peppers are mild and you like heat, opt for spicy pico de gallo. Sprinkle with remaining cheese and olives. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. It was a hit with the whole family, and so it joined her repertoire of recipes. Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. Add the peppers and cook for about 2 minutes or until soft. Toss to combine and remove from heat. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Delicious! Stir, bring to a boil, cover and simmer for 10 minutes. Quick and Easy Green Chile Chicken Enchilada Casserole, White Chicken Enchilada Slow-Cooker Casserole. Place a tortilla in the bottom of a 1-1/2-qt. ** Nutrient information is not available for all ingredients. Stir to combine. All rights reserved. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack. Season with salt & pepper. Finish with the remaining tortillas, sauce, and Mexican cheese. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I think some seasonings are required for this to warrant more than 3 stars. Same with the cumin. Preheat oven to 350 F. 2. Keep whisking as it heats up. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). A great vegetarian, meatless Monday, or Lenten meal. Amount is based on available nutrient data. I took some to my grandma and she said it was her new favorite C+K recipe that Ive made for her! 1. And no huge fan of poblanos so Ill probably omit next time but it was great, and easy to make. This easy vegetarian dinner recipe is sure to become a new family favorite. Spread cup salsa verde in a 13x9" baking dish. About 30 minutes worked for me. This is an easy vegetarian meal the whole family will love! Remove from the pan and set aside. You can make this without the green chilies! 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. Your daily values may be higher or lower depending on your calorie needs. Spray an 8-inch baking dish with cooking spray. Continue to cook for a few minutes to combine flavors. Bake at 350 degrees for 20-25 minutes, or until the cheese is bubbling and golden. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Mexican Green Salad with Jalapeo-Cilantro Dressing. We dont have a 9 square one so I used an 8 1/2 corning dish, the one that has the glass lid. Thank you! Ready in 40 minutes or less! Simmer for 5-10 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. This was delicious! Assemble casserole through Step 2. 4. Vegetable Enchilada Casserole. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. Add onion, and cook stirring often, until starting to brown (about 5 minutes). This is a tasty and easy dish to make! Taste and add more, if desired. Turn off heat and add diced green chile peppers. Assemble the casserole through Step 2. Stir in beans, corn, chili powder, cumin, and enchilada sauce. Poblano peppers are generally mild, but if you want to avoid the heat you can use green or red bell peppers in their place. I freeze one to bake later. Stir in zucchini, beans, tomatoes, corn, cumin, and salt; cook, stirring occasionally, until the vegetables . Add the onions and a pinch of salt. I mix petite chopped tomatoes with the salsa so as to not have it too hot. 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. Top with the remaining vegetable mixture. It's for those days when you need something more cosy and comforting. The casserole is baked in a 350 degrees F. oven until the cheese is bubbly, which takes about 25 to 30 minutes. Thanks! In a large mixing bowl combine cooked rice, refried beans, 15 oz enchilada sauce, onion, 1/2 cup corn. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. Add the zucchini and onion and cook for 5 minutes or until they're tender. 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. Spread 1 cup enchilada sauce over tortillas. Roughly divide sauce and fajitas into 2.Cheese and tortillas into 3. Sprinkle evenly with cheese. Easy Vegetarian Enchilada Casserole. Stir in the beans and spices. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Top with the remaining salsa, vegetables, and cheese. round baking dish coated with cooking spray. Once hot, add the avocado oil and mushrooms. Whisk the enchilada sauce and yogurt together in a separate bowl. Cook and stir until spinach wilts. 3. Pre-heat the oven to 180c. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. Add diced onion and cook until becomes translucent (2-5 minutes). Of course, I couldnt help but tinker with the original recipe. Spray an 8 x 8 baking dish with cooking spray; set aside. In an 1111 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. Lay 3 tortillas over it (overlapping is fine). Bake the enchilada casserole immediately, or bake later. Vegetarian Enchilada Casserole. Add sweet potatoes, onions, garlic, bell pepper, salt and pepper. ▸ 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. I was pleasantly surprised by the flavor and texture of the finished product. Instructions. I did serve with the olives and some sliced jalapeno peppers on top. Table of Contents show You Will Love This Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Add 2 teaspoons taco seasoning and the corn and cook for another minute. 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 Spray a large oval Crock Pot with cooking spray. If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Cover and refrigerate for up to 24 hours. Preheat oven to 400F. Salt to taste. Drain any excess liquid. Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. This had nice zip and flavor to it. Flavor was perfect. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. 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 Luckily, it's easy to turn the spice level down (or up!) In a 9x13 casserole pan, put some spoons of enchilada sauce at the bottom. Saut for 4-6 minutes until the mushrooms are golden brown and crispy. After you've had dinner, you'll be so glad you have a 2nd of these in the freezer for another night! Preheat oven to 400F. Add some sauce as your base to the bottom of a casserole tray. Cook, stirring occasionally, until tender, about 5 minutes. Change it up: You could change up the vegetables used here as long as you use about the same volume. When the veggies are roasted, put them back in the bowl, and add the black beans and corn. I have a Le Creuset roaster that isnt square but would have been better and Ill use that next time. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. Vegetarian Enchilada Casserole Ingredients 1 can (15oz) corn, drained & rinsed 2 cans (15oz ea.) Add the black beans, tomatoes, and green chilies. Advertisement How To Make Vegetarian Enchilada Casserole We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. Looking for more Mexican Inspired Recipes? Learn more, * I consent to receive emails from Chef Savvy. Make it dairy free/vegan: I havent tried (let me know if you do), but Im confident that you could replace the cheese with cashew sour cream. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. To a large cast iron skillet, cook your vegan meat alternative. Sprinkle salt, pepper, and seasonings. Preheat oven to 375 degrees F (190 degrees C). What I made was pretty good and I will make it again. Preheat oven to 400 F. Grease the baking dish. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg. Pico de gallo is a raw salsa that offers fresh, bright flavors. If you like to keep things simple in the kitchen, this recipe is for you. I also added rotisserie chicken to half of the casserole for hubbys sake. Here's how we make it: The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. Study up so you can stay regular during the holiday seasonand any time of year you're away from home. Thanks for making this dish a hit for my family. Enjoy topped with chopped cilantro, avocado and Greek yogurt or sour cream. 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. About Contact Cookbook Recipes Shop Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Hello! Coat a 9-by-13-inch baking dish with cooking spray. Stir together the enchilada sauce and canned tomatoes in a small mixing bowl and set aside. This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! Casserole, Easy Dinner, Enchilada Sauce, Mexican, Vegetarian, Vegetarian Enchilada Casserole, How to make this Vegetarian Enchilada Casserole, What to serve with this Enchilada Casserole. In a large skillet over medium heat, warm the olive oil until simmering. How do You Make Crock Pot Vegetarian Enchilada Casserole? Pour mixture into a casserole dish ( I used two small square casserole dishes) Top with remaining enchilada sauce, corn then with the cheese. Paired it with some Spanish rice. Cookie and Kate is a registered trademark of Cookie and Kate LLC. In a medium skillet, heat one Tablespoon of oil on medium high heat. All rights reserved. Our free email newsletter delivers new recipes and special Cookie + Kate updates! 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. How to Make this Enchilada Casserole STEP 1: Gather all of your ingredients. These dinner casseroles are packed with anti-inflammatory ingredients like broccoli, cauliflower, fish and whole grains to help alleviate inflammation. Mix until combined. Dog lover. Garnish with a dollop of sour cream and fresh chopped cilantro for a family dinner your kids will love! Allow mixture to cool for 10 minutes then place in a blender, puree and set aside. 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 very delicious! Otherwise make it exactly the same as recipe using Mexican shredded cheese. 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. 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. Ive been making thisVegetarian Enchilada Casserole at least once a week. See our, Please let me know how it turned out for you! Yes this dish freezes really well! My jar of salsa was only 16 ounces so that was a bit light. Drizzle half of the olive oil over one pan, and the other half over the other pan. Try one of these nutritious casserole dishes for dinner tonight. Whisk until smooth. Whisk in 3 tbsp flour. STEP 2: Chop all of your vegetables (onion, bell pepper, zucchini, jalapeo) STEP 3: Layer all your ingredients in a crock pot / slow cooker. Dollop with sour cream. Prepare the Veggies. Pour 3/4 cup of the enchilada sauce on . Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. I always tend to go a little crazy with my toppings. I'm probably making a big mess in my Kansas City kitchen right now. More about Cookie and Kate , Follow us! I went ahead and updated the recipe to include a longer baking time. Add the garlic and cook until fragrant, about 30 seconds. Excellent recipe! Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. I hope its just as good tomorrow for lunch as it was today for dinner! Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Top with of the beans, of the vegetables, of the of spinach, and of the cheese. Stir in salsa and cilantro. This casserole is packed with veggies, including corn, beans, and peppers, and is topped with a delicious enchilada sauce. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Roasted all of the vegetables 2 days earlier which made the assembly quick. 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 The same amount of molasses would likely also work. Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish). Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them. (It's all free.). This includes keeping its pesky symptoms at bay, like mental fog, joint stiffness, high blood pressure and more. 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 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. Its not quite square because it has rounded corners. Thanks for the yummy vegetarian recipe! So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations! Its just not s good. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. 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. Email me when Kate or another C+K reader replies directly to my comment. If you have a question, please skim the comments sectionyou might find an immediate answer there. Recipe yields 6 to 8 servings. I cooked everything low and slow so the flavors combine correctly. This casserole is layered (like lasagna) with corn tortillas with the veggie filling nestled in between. This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. 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. It was good, but a bit dry. This has quickly become a family favorite! Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! 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. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Then add the red bell peppers and zucchini for an additional 3-5 minutes. My kids would love this! 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. As an aside, I never buy shredded cheese and always shred my own. I love that it uses fresh vegetables and even though its a vegetarian dish, you could add beef or chicken which I did. 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