Vegetarian Enchilada Casserole
Hearty and flavorful, this easy casserole is loaded with plenty of good-for-you veggies, protein-rich beans and plenty of gooey cheese. It's pleasing to both the grownups and kiddos alike and quick enough for a weeknight meal. This recipe makes 8 servings.
PREP TIME
5 minutes
COOK TIME
35 minutes
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 large bell pepper, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced or grated
2 cups baby spinach
1 cup corn kernels
1 4-ounce can diced green chilis
1 15-ounce can black beans, drained and rinsed
2 cups shredded Mexican cheese blend, divided
2 cups red enchilada sauce
12 small flour tortillas, cut into halves
Salt, to taste
1 medium yellow onion, finely chopped
1 large bell pepper, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced or grated
2 cups baby spinach
1 cup corn kernels
1 4-ounce can diced green chilis
1 15-ounce can black beans, drained and rinsed
2 cups shredded Mexican cheese blend, divided
2 cups red enchilada sauce
12 small flour tortillas, cut into halves
Salt, to taste
Directions
Heat oil in a large skillet to medium-high on the stove top. Add onions and cook until the onions begin to brown on the edges, about 5 minutes. Add bell pepper, zucchini, garlic and spinach. Season with salt. Cook for 3 more minutes. Remove the pan from the heat and stir in green chilis, beans and corn. Let cool for a few minutes before continuing.
Preheat your oven to 375 F.
Spray a glass baking dish lightly with cooking spray. Add about a third of the enchilada sauce to the bottom of the dish and spread so that the sauce covers the entire bottom of the dish. Add a layer of tortillas, making sure that they overlap at the edges. Add about a third of the vegetable mixture and on top of the veggies, about a third of the cheese. Repeat this process until you have used all of the ingredients.
Cover the dish with foil and make for 25 minutes. Remove from oven, uncover and bake for 5 more minutes, until the cheese has slightly browned. Remove from the oven and let stand a few minutes before serving.
Preheat your oven to 375 F.
Spray a glass baking dish lightly with cooking spray. Add about a third of the enchilada sauce to the bottom of the dish and spread so that the sauce covers the entire bottom of the dish. Add a layer of tortillas, making sure that they overlap at the edges. Add about a third of the vegetable mixture and on top of the veggies, about a third of the cheese. Repeat this process until you have used all of the ingredients.
Cover the dish with foil and make for 25 minutes. Remove from oven, uncover and bake for 5 more minutes, until the cheese has slightly browned. Remove from the oven and let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Winter Salad with Roasted Beets and Citrus
Gnocchi with Spinach and Mushrooms
Creamy Roasted Pumpkin Soup
