why make this recipe
Vegetarian Enchilada Casserole is the perfect dish for busy weeknights. It’s easy to prepare and packed with flavorful ingredients. This casserole not only satisfies your hunger but also provides a healthy meal loaded with nutrients. Plus, it’s a great way to use up ingredients you might already have in your pantry!
how to make Delicious Vegetarian Enchilada Casserole
Ingredients:
- 1 can Black Beans (Provides protein and fiber; canned or cooked beans work perfectly.)
- 1 can Refried Beans (Adds creaminess and texture; homemade or canned options are great here.)
- 1 Red Bell Pepper (For sweetness and crunch; you can substitute with green bell peppers for a milder taste.)
- 1 can Green Chilis (Adds heat and flavor; consider using diced jalapeños if you prefer extra spice.)
- 1 cup Corn (Offers sweetness and texture; frozen corn can be used in place of fresh.)
- 1 tsp Garlic Powder (Enhances the overall flavor; fresh garlic is a suitable alternative (1 clove = 1/8 tsp powder).)
- 1 tsp Onion Powder (Adds depth of flavor; feel free to use fresh onion sautéed before mixing.)
- 1 tsp Cumin (Provides an earthy warmth; you can omit it if you want a different flavor profile.)
- 1 tsp Smoked Paprika (Adds a smoky depth; regular paprika can be substituted if needed.)
- 1 tsp Kosher Salt (Essential for seasoning; adjust according to your dietary restrictions.)
- 2 cups Enchilada Sauce (Central to the dish’s flavor; use store-bought for convenience or make your own for a personalized touch.)
- 8 pieces Tortillas (The structure of the casserole; choose between corn or flour tortillas; cut them in half for optimal layering.)
- 2 cups Cheese (Brings creaminess and flavor; swap for vegan cheese if you’d like a dairy-free option.)
- 1 medium Avocado (Adds creaminess; perfect for a fresh finish.)
- 1/4 cup Cilantro (A dash of freshness; enhances flavor and presentation.)
- 2 Lime Wedges (Offers a tangy burst; squeeze on top for an extra kick.)
- 1/2 cup Sour Cream or Greek Yogurt (Seasonal touch that makes this Vegetarian Enchilada Casserole even richer!)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the black beans, refried beans, diced red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt.
- In a baking dish, spread a layer of enchilada sauce at the bottom.
- Place half of the tortillas on top of the sauce, overlapping them slightly.
- Spread half of the bean mixture over the tortillas.
- Sprinkle one cup of cheese on top.
- Pour another layer of enchilada sauce over this cheese layer.
- Repeat the layers: tortillas, remaining bean mixture, remaining cheese, and top with the rest of the enchilada sauce.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let it cool for a few minutes, then top with sliced avocado, cilantro, and a squeeze of lime.
how to serve Delicious Vegetarian Enchilada Casserole
Serve your casserole warm, directly from the oven. You can add a dollop of sour cream or Greek yogurt on top for extra creaminess. Garnish with fresh cilantro and lime wedges for that perfect finish.
how to store Delicious Vegetarian Enchilada Casserole
Store any leftovers in an airtight container in the refrigerator. It can stay fresh for up to 4 days. To reheat, simply pop it in the microwave or warm it in the oven until it is heated through.
tips to make Delicious Vegetarian Enchilada Casserole
- For even more flavor, consider adding sautéed onions or mushrooms to your bean mixture.
- You can adjust the spice level by adding more or less green chilis.
- For a quick meal, you can prepare this casserole in advance and freeze it. Just thaw and bake when you’re ready to serve.
variation
For a gluten-free version, use corn tortillas and ensure that your enchilada sauce is gluten-free. You can also add extra veggies like zucchini or spinach for added nutrition!
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare it ahead and keep it covered in the fridge. Just bake it when you’re ready to eat!
Can I freeze leftovers?
Absolutely! Just let it cool completely, then store it in the freezer for up to 3 months.
What can I use instead of cheese?
You can use vegan cheese if you want a dairy-free option, or simply skip it for a lighter version.
Delicious Vegetarian Enchilada Casserole
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A flavorful and easy-to-make Vegetarian Enchilada Casserole perfect for busy weeknights.
Ingredients
- 1 can Black Beans
- 1 can Refried Beans
- 1 Red Bell Pepper
- 1 can Green Chilis
- 1 cup Corn
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 2 cups Enchilada Sauce
- 8 pieces Tortillas
- 2 cups Cheese
- 1 medium Avocado
- 1/4 cup Cilantro
- 2 Lime Wedges
- 1/2 cup Sour Cream or Greek Yogurt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the black beans, refried beans, diced red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt.
- In a baking dish, spread a layer of enchilada sauce at the bottom.
- Place half of the tortillas on top of the sauce, overlapping them slightly.
- Spread half of the bean mixture over the tortillas.
- Sprinkle one cup of cheese on top.
- Pour another layer of enchilada sauce over this cheese layer.
- Repeat the layers: tortillas, remaining bean mixture, remaining cheese, and top with the rest of the enchilada sauce.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let it cool for a few minutes, then top with sliced avocado, cilantro, and a squeeze of lime.
Notes
For even more flavor, consider adding sautéed onions or mushrooms to your bean mixture. Adjust the spice level with more or less green chilis.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican