Description
Spicy Mexican “Vegetarian Enchilada Casserole” brings layers of delicious comfort to your dinner table. Creamy beans, roasted vegetables, and melted cheese create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 8 small corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) corn, drained
Vegetables and Seasonings:
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Sauces and Cooking Ingredients:
- 1 can (10 ounces / 285 grams) enchilada sauce
- 1 can (10 ounces / 285 grams) diced tomatoes with green chilies
- 2 tablespoons olive oil
Optional Toppings:
- Sour cream
- Chopped cilantro
- Avocado
- Salsa
Instructions
- Prepare the culinary workspace by warming the oven to 375°F (190°C), creating an ideal environment for baking.
- In a spacious skillet, warm olive oil and gently sauté onion, garlic, and bell pepper until they become translucent and aromatic, releasing their vibrant flavors.
- Introduce black beans, corn, diced tomatoes with chilies, and seasonings like cumin, chili powder, salt, and pepper into the skillet, allowing the ingredients to meld and create a robust vegetable mixture.
- Generously coat a 9×13-inch baking dish with a thin, even layer of enchilada sauce, establishing a flavorful foundation for the casserole.
- Carefully arrange the first layer of tortillas directly on the sauce, ensuring complete coverage of the dish’s bottom surface.
- Distribute half of the vegetable mixture across the tortillas, creating a hearty base, and sprinkle a generous portion of cheese to enhance texture and taste.
- Position the second layer of tortillas atop the initial vegetable layer, then crown with the remaining vegetable mixture and another lavish layer of cheese.
- Drizzle the remaining enchilada sauce uniformly across the casserole, ensuring complete coverage and moisture.
- Shield the dish with aluminum foil and bake for 20 minutes, allowing the ingredients to meld and heat thoroughly.
- Remove the foil and continue baking for an additional 10 minutes until the cheese transforms into a golden, bubbling masterpiece.
- Allow the casserole to rest briefly, permitting the ingredients to settle and flavors to intensify before serving.
- Garnish with optional toppings like fresh cilantro, creamy sour cream, or sliced avocado to elevate the culinary experience.
Notes
- Customize heat levels by adjusting chili powder and selecting mild or spicy enchilada sauce for different taste preferences.
- Swap corn tortillas with gluten-free alternatives or whole wheat tortillas to accommodate dietary restrictions and add nutritional variety.
- Boost protein content by incorporating quinoa or adding plant-based protein crumbles alongside black beans for a more substantial vegetarian meal.
- Prepare casserole ahead of time by assembling layers and refrigerating overnight, then baking when ready to serve for convenient meal planning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg