Vegetarian Enchilada Casserole
These healthy, vegetarian enchiladas are a delicious meal the whole family will enjoy. Either make a large casserole, or assemble 2 in 8x8 pans and freeze one for later.
Servings: 6 servings
Calories: 338kcal
Ingredients
- 4 cups enchilada sauce (1/2 recipe of my homemade enchilada sauce)
- 18 corn tortillas
- 1 tbsp olive oil
- 2 onions medium
- 1/2 tsp sea salt
- 2 bell peppers (I used green, yellow and red)
- 2 ears corn (sub 2 cups frozen corn)
- 1 can black beans 15 ounce
- 3 cups cheddar cheese shredded
- cilantro (optional, to garnish)
Instructions
- Preheat oven to 425º F.
- In a large skillet, add olive oil and diced onion. Sauté the onions over medium heat for 5-7 minutes to soften.
- Add the chopped bell peppers, and continue to sauté for another 5-7 minutes until the peppers have softened.
- Add the black beans and corn into the vegetable mixture, and stir to combine. Remove the vegetables from heat.
- Add about 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ casserole pan.
- On top of the tortillas, add 1/2 of the vegetable mixture and 1/3 of the shredded cheese. Add another 1/2 cup of enchilada sauce and another layer of tortillas.Top the 2nd layer of tortillas with the remaining vegetable mixture, 1/3 of cheese, and another 1/2 cup of enchilada sauce.
- Add 1 more layer of tortillas, topped with 1 cup of enchilada sauce and the remaining cheese.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil, and continue to bake for another 10 minutes until the cheese has begun to brown and the enchilada sauce is bubbling around the edges.
- Allow the casserole to cool for about 10 minutes before slicing to serve. Top with chopped cilantro and onions if desired.
Video
Notes
How to Store & Freezing Tips
Once the casserole has fully cooled, top it with foil and store it in the refrigerator for up to 5 days. To Freeze: This casserole is great for freezing! It’s a lifesaver to have healthy meals prepped and ready to go when life gets busy. Once the casserole is assembled, wrap the casserole dish in foil, and then wrap it with plastic wrap to make the dish air tight. Freeze the casserole for up to 3 months. To bake the casserole, remove it from the freezer and allow it to thaw for 1-2 hours at room temperature (or overnight in the refrigerator). Preheat the oven to 425º F and bake it for 30 minutes with the foil on, and then remove the foil and continue to bake for an additional 10 minutes. Be sure the center is hot. If it was still a little frozen, it might take an additional 10-15 minutes.Tips for Vegetarian Enchilada Casserole
Switch it Up: I use corn tortillas in this recipe, but flour would work as a substitute. Also, customize the veggies to suit your taste or to use up what you have in the refrigerator. Spinach works well, and broccoli chopped fine would also be great. If your kids are finicky about vegetables, chopped zucchini or cauliflower also blend into the sauce and cheese and could be a great way to sneak in a few more. Make it Gluten Free: Corn tortillas are gluten free, unless you buy the “soft” corn tortillas, which have wheat flour. Save time: Buy frozen corn, and use veggies that don’t need to be sautéed first. Really finely chopped broccoli or cauliflower, or spinach, mixed with frozen corn would be fine without pre cooking. Make it Ahead: See instructions above for freezing this casserole. It is also fine to keep it in the refrigerator for 2-3 days before baking, if preferred. Increase the Protein: Using leftover or rotisserie chicken is a great way to add protein to this meal if you don’t want to keep it vegetarian.Nutrition
Calories: 338kcal | Carbohydrates: 35g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1305mg | Potassium: 291mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1915IU | Vitamin C: 37.7mg | Calcium: 315mg | Iron: 2.1mg