Our meat-free and generously cheesy Vegetarian Enchilada Casserole is a guaranteed crowd-pleaser, amigos! This veggie fiesta features layers of tortillas blanketed in savory enchilada sauce, and filled with tender black beans, corn, and bell peppers. Adding a bit of zing is creamy, melting cheese. This dish is perfect for potlucks, family dinners, or when you simply want a lush, Mexican-inspired comfort food, all while staying vegetarian. Did we mention it’s a wholesome meal as well? Oh, we bet you can’t wait to rustle this one up!
We���ve also chosen easy-to-find ingredients for this recipe, and chances are you already have most of them in your pantry. The prep is also uber-simple, and it’s all cooked in one-dish ��� less mess, less stress. Promise! One bite of this crave-worthy, scrummy enchilada casserole; you’ll be hooked, no two ways about it!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Yield: 1 casserole
Are you ready to venture on? Let’s get cracking and take on the Vegetarian Enchilada Casserole!
Ingredients & Equipment You’ll Need
- 2 cups enchilada sauce
- 16 small corn tortillas
- 1 can black beans
- 1 can corn kernels
- 1 bell pepper
- 2 cups shredded cheese
- Salt and pepper to taste
You’ll also need a 9×13 baking dish for this recipe.
The enchilada sauce in this recipe works as a flavor base. It’s savory, tangy, and slightly sweet, which balances beautifully with the other ingredients. The black beans and corn add a rich texture, while the bell pepper adds a refreshing crunch. The cheese tops everything off with a creamy, melty finish. You may substitute with vegan cheese for a vegan variation.
How To Make Vegetarian Enchilada Casserole
- Preheat your oven to 375 degrees. Spread a thin layer of enchilada sauce on the bottom of your baking dish.
- Place a layer of tortillas on top of the sauce, followed by half of the black beans, corn, peppers, another layer of sauce, and a sprinkle of cheese. Repeat these layers, then top everything off with a final layer of cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
Tips For The Best Results
- Use fresh vegetables whenever possible
- Try not to skip the layering; it adds depth to the flavor and texture
Storage Tips
- Refrigerate any leftovers in an airtight container for up to 3 days
- You can freeze it for up to 1 month
Frequently Asked Questions
Q: Can I use flour tortillas instead of corn?
A: Yes, you can. However, corn tortillas commonly used in enchiladas and would give an authentic taste.
Q: Can I add extra vegetables?
A: Absolutely, you can modify the veggies to your preference. Zucchini or spinach would work great!
Q: How spicy is this dish?
A: That really depends on the enchilada sauce you use. You can always add more spice to suit your taste.
Q: Can this dish be made vegan?
A: Yeah, just use vegan cheese instead. Tastes as delish, we promise!
Q: Can I freeze the leftovers?
A: Yeah, just make sure to store it in an airtight container. It can last up to a month frozen.
Nutritional Facts of Vegetarian Enchilada Casserole
Each serving contains about 300 calories, 12g of fat, 15g of protein, and 40g of carbohydrates.
In conclusion, our Vegetarian Enchilada Casserole is a wholesome treat that���s easy to whip up and absolutely delish ��� it’s everything you���re looking for in a easy weeknight dinner! You can serve this with a side of salsa or guacamole, and a sprinkling of fresh cilantro. Try this recipe out tonight and let the fiesta begin!
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