Easy Vegetarian Enchilada Casserole
This vegetarian enchilada casserole is a delicious and filling vegetarian dinner idea! It’s simpler to make than rolling enchiladas and makes a crowd-pleasing meal where no one will miss the meat. It’s a spin on our popular enchilada casserole with chicken—and we like it just as much!
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 12
Ingredients 11
- 1 15-ounce can black beans, drained and rinsed
- 15 -ounce can refried pinto beans
- 1 red bell pepper, finely diced ( 1 cup )
- 4 or 5-ounce can mild diced green chilis (optional)
- ¾ cup canned corn
- 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika
- ¾ teaspoon kosher salt
- 2 cups ( 8 oz ) shredded Mexican blend cheese
- 12 corn tortillas, cut in half
- 2 1/2 to 3 cups mild red enchilada sauce (about 18 to 22 oz)
- Finely minced red onion, green onion, and cilantro, for the garnish
Method 7
- 01
Preheat the oven to 400°F.
- 02
In a large bowl, make the filling by mixing the black beans, refried beans, red pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt .
- 03
Spoon some of the enchilada sauce to just cover the bottom of a 9 x 13” baking dish, then make the layers. Top with 4 tortillas to cover the entire dish (see photo), then spoon over ½ cup enchilada sauce. Add half of the filling on top of the sauce, then ½ cup cheese and about ½ cup enchilada sauce.
- 04
Add another 4 tortillas, the remaining filling, ½ cup cheese, and ½ cup enchilada sauce.
- 05
On the top, add one more layer of 4 tortillas. Top with the remaining enchilada sauce (about 1 cup) and sprinkle with the remaining cheese (about 1 cup).
- 06
Cover with foil and bake 25 minutes. Remove the foil and bake uncovered 5 minutes. If desired, broil for about 1 minute until browned.
- 07
Rest for 5 minutes before serving. Garnish with sliced red onion, green onion, and optional cilantro. Slice into 12 pieces and serve.
Provenance
- recipe-clones/acouplecooks-data
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