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Vegetarian Enchilada Casserole

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

Ingredients

Scale
  • 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

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

Find it online: https://www.goandweb.com/vegetarian-enchilada-casserole-vegetarian-enchilada/