Vegetarian Enchilada Casserole

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Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole is a delightful dish that brings together the vibrant flavors of Mexican cuisine in an easy, satisfying format. This recipe is not only a feast for your taste buds but also a simple, step-by-step preparation that even novice cooks can master. Packed with nutritious ingredients like beans, corn, and bell peppers, this casserole delivers comfort food that’s both healthy and delicious, making it perfect for any weeknight dinner or as a crowd-pleasing potluck dish.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Vegetarian Enchilada Casserole! First and foremost, it’s an absolute time-saver, combining ease of preparation with the ability to serve a crowd. The versatility of this dish allows you to customize it based on what you have on hand. You can easily add or substitute ingredients to suit your family’s preferences or dietary needs.

This casserole is also a nutritional powerhouse. With a base rich in fiber, protein, and vitamins, it’s a smart way to incorporate more vegetables into your meals without sacrificing flavor. Plus, it’s family-friendly—kids and adults alike will enjoy the cheesy goodness that enchiladas offer. Whether you’re expecting guests or just cooking for your family, this dish will leave everyone satisfied and requesting seconds!

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can refried pinto beans
• 1 red bell pepper, finely diced (1 cup)
• 1 (4 or 5-ounce) can mild diced green chilis (optional)
• 3/4 cup canned corn
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 2 cups (8 oz) shredded Mexican blend cheese
• 12 corn tortillas, cut in half
• 2 1/2 to 3 cups mild red enchilada sauce
• Finely minced red onion, green onion, and cilantro for garnish

The combination of black beans, refried beans, and corn creates a rich and hearty texture, while the spices elevate the flavor profile to give you that authentic enchilada taste. The shredded cheese on top melts beautifully, creating a golden, bubbly finish that is a visual treat.

Step-by-Step Directions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the black beans, refried beans, diced red bell pepper, diced green chilis (if using), canned corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt. Mix until well combined.
3. Spoon a layer of enchilada sauce into a 9 x 13-inch baking dish, spreading it evenly across the bottom.
4. Arrange four tortilla halves over the sauce base, overlapping them slightly if necessary.
5. Spoon 1/2 cup of enchilada sauce over the tortillas, then add half of the bean and vegetable mixture, followed by a sprinkle of 1/2 cup shredded cheese. Drizzle another 1/2 cup of enchilada sauce over this layer.
6. Repeat the layering process, starting with more tortilla halves, then the remaining filling, cheese, and sauce.
7. For the top layer, place the final four tortilla halves, cover with the remaining enchilada sauce, and finish with the last of the cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. After this, remove the foil and bake uncovered for an additional 5 minutes. For an extra touch, you can broil the casserole for 1 minute to achieve a bubbly, golden top.
9. Once baked, let the casserole rest for 5 minutes before slicing it into 12 pieces.
10. Serve garnished with finely minced red onion, green onion, and optional cilantro for added freshness.

The sight of this bubbling casserole, topped with melted cheese and vibrant green garnishes, will have everyone at the table eager to dig in!

Tips & Tricks

• For a bit of a kick, consider adding jalapeños or hot sauce to the bean mixture.
• Swap the corn tortillas for flour tortillas if you prefer a different texture, but keep in mind that corn tortillas are gluten-free.
• To make this dish in advance, prepare the layers and store them in the fridge for up to a day before baking. Just allow some additional baking time if coming straight from the fridge.

Serving Suggestions & Pairings

This Vegetarian Enchilada Casserole pairs beautifully with a light salad topped with a zesty vinaigrette or a side of Mexican-style rice. Serving it with guacamole, sour cream, or salsa on the side can elevate the dining experience. To round out your meal, consider serving a refreshing beverage like horchata or a classic margarita.

Nutritional Information

While the exact nutritional information may vary based on specific brands and ingredients used, a typical serving of the Vegetarian Enchilada Casserole generally contains:

• Calories: Approximately 350
• Total Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 43g
• Fiber: 12g
• Protein: 16g

This hearty dish is rich in fiber and protein, making it a filling option that supports a balanced diet.

Storing Tips & Variations for Vegetarian Enchilada Casserole

To store leftovers, place them in an airtight container in the refrigerator, where they will last for about 3-4 days. Reheat portions in the microwave or oven until warmed through. For long-term storage, freeze the casserole before baking. Thaw in the refrigerator overnight before baking as directed.

Variations you may consider include adding cooked mushrooms, spinach, or zucchini for extra vegetables. You can also switch up the cheese for a different flavor profile, such as pepper jack for a spicy twist.

Conclusion for Vegetarian Enchilada Casserole

This Vegetarian Enchilada Casserole is a winning recipe that combines flavor, nutrition, and ease of preparation into one delightful dish. Packed with hearty ingredients and customizable to fit your family’s tastes, it’s perfect for any occasion. Don’t hesitate to gather your favorite ingredients and give this recipe a try—you’ll be amazed at how satisfying and delicious a vegetarian meal can be!

FAQs

1. Can I make this casserole ahead of time?

Yes! You can assemble the casserole a day in advance. Just cover it and store it in the refrigerator until you’re ready to bake it.

2. Is this dish gluten-free?

To ensure the recipe is gluten-free, be sure to use corn tortillas and check your enchilada sauce for gluten.

3. Can I add meat to this recipe?

Absolutely! For a non-vegetarian version, consider adding cooked ground beef, shredded chicken, or turkey to the mixture.

4. How do I reheat leftovers?

You can reheat the casserole in the microwave or in the oven at 350°F for about 20-30 minutes until heated through.

5. What can I use instead of enchilada sauce?

If you don’t have enchilada sauce on hand, you can use taco sauce or even homemade salsa for an alternative flavor.

This Vegetarian Enchilada Casserole is not only the perfect comfort food but also a culinary canvas for your creativity. Dive into the vibrant world of flavor with this easy and scrumptious dish today!

Vegetarian Enchilada Casserole

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Pin Recipe

A delightful vegetarian casserole packed with fibers, proteins, and vibrant Mexican flavors, perfect for weeknight dinners or potlucks.

• Author: catherine
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can refried pinto beans
• 1 red bell pepper, finely diced (1 cup)
• 1 (4 or 5-ounce) can mild diced green chilis (optional)
• 3/4 cup canned corn
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 2 cups (8 oz) shredded Mexican blend cheese
• 12 corn tortillas, cut in half
• 2 1/2 to 3 cups mild red enchilada sauce
• Finely minced red onion, green onion, and cilantro for garnish

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the black beans, refried beans, diced red bell pepper, diced green chilis (if using), canned corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt. Mix until well combined.
3. Spoon a layer of enchilada sauce into a 9 x 13-inch baking dish, spreading it evenly across the bottom.
4. Arrange four tortilla halves over the sauce base, overlapping them slightly if necessary.
5. Spoon 1/2 cup of enchilada sauce over the tortillas, then add half of the bean and vegetable mixture, followed by a sprinkle of 1/2 cup shredded cheese. Drizzle another 1/2 cup of enchilada sauce over this layer.
6. Repeat the layering process, starting with more tortilla halves, then the remaining filling, cheese, and sauce.
7. For the top layer, place the final four tortilla halves, cover with the remaining enchilada sauce, and finish with the last of the cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. After this, remove the foil and bake uncovered for an additional 5 minutes. Broil for 1 minute for a bubbly, golden top.
9. Let the casserole rest for 5 minutes before slicing it into 12 pieces.
10. Serve garnished with finely minced red onion, green onion, and optional cilantro.

Notes

For a kick, add jalapeños or hot sauce. To make in advance, layer and store the casserole in the fridge for up to a day before baking.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 30mg

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