Description
This vegetarian enchilada casserole is a hearty and flavorful dish, perfect for a family meal. Layers of tortillas, beans, vegetables, and cheese are baked in a rich enchilada sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can red enchilada sauce
- 8 (6-inch) corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until softened, about 5-7 minutes.
- Stir in garlic, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
- Arrange half of the tortilla quarters over the sauce.
- Spoon half of the bean and vegetable mixture over the tortillas.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Repeat layers: remaining tortillas, remaining bean and vegetable mixture, and remaining enchilada sauce.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 25-30 minutes, or until bubbly and cheese is melted and lightly browned.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro, if desired.
Notes
- You can add other vegetables like zucchini or spinach to the filling.
- For a spicier casserole, add a pinch of cayenne pepper to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be made ahead of time. Assemble the casserole and refrigerate it. Bake when ready, adding about 10-15 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 8g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg