Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 8 servings
I am excited to share this another amazing casserole perfect for a meatless dinner. A delicious vegetarian enchilada casserole that you can easily and quickly throw together any day using minimal ingredients. It’s a great weeknight meal that is also excellent for entertaining.
½ c. Frozen Corn
1 ½ c. Enchilada Sauce
½ c. Diced Poblano Peppers
1 c. Diced Red Bell Pepper
1 tbsp Taco Seasoning
12 Corn Tortillas, cut in half
15 oz. Black Beans, (canned or cooked)
1 c. Shredded Mexican Cheese
¼ c. Sliced Scallions
2 oz. Baby Spinach, (about 2 handfuls)
How to make Vegetarian Enchilada Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat 1 tbsp of oil in a medium skillet over medium-high heat. Once the oil is hot, add the peppers to the skillet and cook for about 2 minutes until tender. Sprinkle with 2 tsp taco seasoning. Then, add the corn and continue to cook for a minute more. To taste, season with salt.
Step 3: To the skillet, add the spinach and continue to cook over low heat until wilted.
Step 4: Add the beans, the rest of the taco seasoning, and scallions to another bowl. Season with salt to taste and stir well.
Step 5: On the bottom of an 8 x 8-inch or equivalent pan, spread a half cup of sauce. Across the bottom of the sauce, layer 8 tortilla halves, slightly overlapping. Over the tortillas, spread half of the bean mixture, followed by half of the vegetable mixture. On top, sprinkle 1/3 of the cheese.
Step 6: Top the cheese layer with 8 tortilla halves and spread a half cup of the sauce on top, followed by the rest of the bean and veggie mixture. On top, sprinkle half of the rest of the cheese mixture.
Step 7: Over the cheese mixture, layer the last 8 tortilla halves. On top, spread the rest of the sauce and finally cover with the remaining cheese.
Step 8: using foil, tent the pan and place it in the preheated oven. Bake for about 20 minutes. Take the casserole out of the oven when done and allow it to cool before slicing into squares.
Yield: 8 Serving Size: 1 square
Amount Per Serving: Calories: 239 | Total Fat: 5g | Saturated Fat: 3g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 539mg | Carbohydrates: 38g | Fiber: 9g | Sugar: 5g | Protein: 12g