Vegetarian Enchilada-Style Casserole
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.
Equipment
- 1 9x13" (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 9x13" (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.
Notes
Nutritional Values and Servings are estimates only.
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.
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.
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.
Nutrition
Calories: 338kcalCarbohydrates: 38gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 1056mgPotassium: 317mgFiber: 7gSugar: 5gVitamin A: 852IUVitamin C: 6mgCalcium: 318mgIron: 2mg
Tried this recipe?Let us know how it was!