Vegetarian Enchilada Casserole
A comforting and flavorful dish layered with tortillas, fresh vegetables, and melty cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups corn tortillas, cut into strips
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (Cheddar, Monterey Jack, or a blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- Fresh cilantro and avocado for topping (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they soften. Season with cumin, chili powder, salt, and pepper.
- In a large mixing bowl, combine the sautéed vegetables, black beans, corn, and one cup of enchilada sauce. Stir well to coat everything in the delicious sauce.
- In a greased 9×13-inch baking dish, spread a layer of tortilla strips, followed by half of the vegetable mixture, and a sprinkle of cheese. Repeat this layering, finishing with a final layer of tortilla strips, enchilada sauce, and the remaining cheese.
Baking
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbling and golden.
Serving
- Let the casserole cool slightly before cutting into pieces. Top with cilantro and avocado, if desired, and serve warm!
Notes
For a creamy topping, consider adding fresh guacamole or a light Mexican-inspired drink to cleanse your palate.