Description
Savory vegetarian enchilada casserole blends Mexican culinary traditions with wholesome ingredients. Layers of corn tortillas, black beans, and roasted vegetables create a hearty meal you’ll crave again and again.
Ingredients
Scale
Protein and Beans:
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
- 1 can (15 ounces/425 grams) pinto beans, drained and rinsed
- 2 cups shredded Mexican blend cheese
Vegetables and Spices:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Additional Ingredients:
- 1 can (10 ounces/285 grams) enchilada sauce
- 8 small corn tortillas, cut into quarters
- 1/4 cup chopped cilantro (optional, for garnish)
- 1/2 cup salsa (optional, for serving)
- Sour cream or avocado (optional, for serving)
Instructions
- Prepare the oven by heating to 375F (190C), ensuring a consistent temperature for even cooking.
- In a skillet, sauté onion, red bell pepper, and zucchini over medium heat until they become tender and slightly translucent, approximately 5 minutes.
- Introduce cumin and chili powder to the vegetable mixture, stirring briefly to activate their aromatic properties and distribute flavors evenly.
- Incorporate black beans, pinto beans, and corn into the skillet, allowing the ingredients to meld together for 2-3 minutes.
- Create a foundation in a greased 9×13-inch baking dish by spreading a thin layer of enchilada sauce across the bottom.
- Construct the first layer by arranging tortilla pieces over the sauce, followed by an even distribution of the bean and vegetable mixture, then sprinkle a portion of shredded cheese.
- Repeat the layering process two additional times, ensuring each layer is uniform and well-distributed.
- Complete the casserole by topping with the remaining cheese, covering the entire surface.
- Drizzle the remaining enchilada sauce evenly across the top layer, ensuring complete coverage.
- Shield the casserole with foil and bake for 20 minutes to allow flavors to develop and ingredients to heat thoroughly.
- Remove the foil and continue baking for an additional 10 minutes until the cheese melts and becomes golden and bubbly.
- Allow the casserole to rest and cool slightly before serving to help it set and make portioning easier.
- Garnish with fresh chopped cilantro and serve alongside optional accompaniments like salsa, sour cream, or sliced avocado.
Notes
- Swap tortillas with gluten-free corn tortillas for a celiac-friendly version ensuring everyone can enjoy this hearty meal.
- Enhance protein content by adding quinoa or extra beans if you want a more filling vegetarian option.
- Customize heat levels by adjusting chili powder and selecting mild or spicy enchilada sauce based on personal preference.
- Prep vegetables ahead of time to streamline cooking process and reduce overall preparation time for busy home cooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 345 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 45 mg