Whether you are vegetarian or like me, just trying to squeeze in at least one meatless meal each week… it can be a bit of a challenge of making sure we don’t end up with a plate of boring veggies. I’ll be honest, re-inventing delicious comfort food into something healthier can be a challenge sometimes. But let me tell you, this Vegetarian Enchilada-Style Casserole has made it’s way to the regular rotation in our house because it’s that good. Plus, it’s a great way to sneak in some extra veggies, win, win.
What You’ll Need:
1 (26-ounce) can enchilada sauce– This is the key to that classic enchilada flavor. I use canned to simplify things, but if you prefer homemade… go for it! You would need about 3-1/4 cups of sauce.
Corn tortillas– These form the layers of our casserole. Corn tortillas are perfect for soaking up the enchilada sauce and adding that authentic touch.
Olive oil (or any neutral oil)– A bit of oil to sauté the veggies.
Taco seasoning mix– I always have a jar of homemade on hand, check out my Homemade Taco Seasoning Mix. You can also use store-bought. I use 2-3 tablespoons to taste. 3 tablespoons of homemade is roughly the amount of one packet.
Bell peppers– I buy a 3 pack, red, yellow, and orange, but use what you have. If you prefer all green bell peppers, that works too! If you want, you can even use 2 bell peppers and two onions.
Frozen corn
Onion
Black beans- Grab a 15 ounce can of black beans. A great source of protein and a hearty addition to the casserole.
Shredded cheddar cheese– Because what’s an enchilada casserole without cheese? This will melt into gooey perfection. You can use the pre-shredded stuff, but it tastes best grating your own from a big block of cheddar.
9 x 13″ (3 qt) Casserole Dish- I use a simple Pyrex dish, any 9 x 13″ baking dish that holds 3 quarts. There are “deeper” dishes of the same size that hold 4 quarts. If this is the type of dish you have, keep in mind, the filling may seem like less. If you want more filling for a 4 quart, you can increase the frozen corn to 3 cups and add an extra bell pepper or onion to your preference. You also may want to add an extra cup of cheese.
Comfort Food at Its Best
If you can’t tell, I am comfort food obsessed. I believe making those once “heavier” dishes into something “better-for-you” is the best of both worlds. It’s totally possible. I am here to show you how make it an everyday possibility in your own kitchen.
I have many memories of my mom making a simple ground beef enchilada casserole when she was short on time to make the real deal. Not that it was un-healthy in any way, but adding a ton of veggies certainly seems to be a bit of an upgrade and I can’t wait for you to give it a try!
Looking for more DINNER recipes? Check these out!
Quick & Healthy Slow Cooker Mississippi Roast
Slow Cooker Shredded Chipotle Beef
Creamy Meyer Lemon Risotto: 2 Ways
The Easiest Sourdough Drop Biscuits
If you try this Vegetarian Enchilada-Style Casserole, comment & rate below.
You can also find me on Facebook & Pinterest!
Join Me in the Kitchen!
If “healthy-ish” comfort meals are a struggle, let me inspire you to try new things! Follow along with my journey as I tackle one meal at a time and share them with you. Don’t forget to share your results with me, I’d love to hear in the comments below how they turned out and of course don’t forget to subscribe!
Subscribe today for FREE weekly recipes sent directly to your inbox!
Be sure to check your email to confirm.
Vegetarian Enchilada-Style Casserole
Equipment
- 1 9×13" (3 quart) Casserole Dish, see notes below.
- 1 Large Skillet
Ingredients
- 26 ounces enchilada sauce, canned or homemade
- 18 corn tortillas
- 1 large onion, diced
- 2 tablespoons taco seasoning, homemade or store-bought
- 2 cups frozen corn
- 3 large bell peppers, diced, SEE NOTES BELOW.
- 15 ounces canned black beans, drained
- 4 cups shredded cheddar cheese,
- 2 tablespoons olive oil
Instructions
- Prep your beans, corn, diced onion, and bell peppers. Shred the cheese. Set aside.
- Grease your 9×13" (3 quart) casserole dish, set aside. Pre-heat the oven to 350℉. Place the rack in the middle of the oven. (SEE NOTES BELOW if using a 4 quart.)
- Heat the large skillet to medium and add the olive oil. Sauté the veggies for about 5 minutes or until softened.
- Lower the heat to medium-low and add the taco seasoning mix. Stir to combine and cook for another minute. Turn off the heat and set aside.
- In the bottom of the baking dish, pour in about 1/2-3/4 cup of the enchilada sauce to coat the bottom of the pan.
- Place one layer of 6 corn tortillas on the bottom of the dish, over the sauce. Next, add a layer of the veggies (using half), add a sprinkle of cheese, then another layer of 6 tortillas. A final layer of veggies, then a sprinkle of cheese, and the final layer of 6 corn tortillas.
- Pour the remaining sauce over your layered casserole, you may have some leftover depending on how deep your dish is. That is ok.
- Top of with the remaining amount of cheese and the final bit of diced onion and sliced black olives if you are using them.
- Bake on the middle rack for 35-45 minutes until heated through and the cheese is nice and bubbly.
- Take out from the oven and serve.
Leave a Reply