Clean recipe · sunkissedkitchen.com
Vegetarian Enchilada Casserole
These healthy, vegetarian enchiladas are a delicious meal the whole family will enjoy. Either make a large casserole, or assemble 2 in 8x8 pans and freeze one for later.
Original recipe: sunkissedkitchen.com
- Yield:
- 6 servings
- Prep:
- 30 min
- Cook:
- 45 min
- Total:
- 75 min
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Ingredients
- 4 cups enchilada sauce ((1/2 recipe of my homemade enchilada sauce))
- 18 corn tortillas
- 1 tbsp olive oil
- 2 onions (medium)
- 1/2 tsp sea salt
- 2 bell peppers ((I used green, yellow and red))
- 2 ears corn ((sub 2 cups frozen corn))
- 1 can black beans (15 ounce)
- 3 cups cheddar cheese (shredded)
- cilantro ((optional, to garnish))
Instructions
- Preheat oven to 425º F.
- In a large skillet, add olive oil and diced onion. Sauté the onions over medium heat for 5-7 minutes to soften.
- Add the chopped bell peppers, and continue to sauté for another 5-7 minutes until the peppers have softened.
- Add the black beans and corn into the vegetable mixture, and stir to combine. Remove the vegetables from heat.
- Add about 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ casserole pan.
- On top of the tortillas, add 1/2 of the vegetable mixture and 1/3 of the shredded cheese. Add another 1/2 cup of enchilada sauce and another layer of tortillas.Top the 2nd layer of tortillas with the remaining vegetable mixture, 1/3 of cheese, and another 1/2 cup of enchilada sauce.
- Add 1 more layer of tortillas, topped with 1 cup of enchilada sauce and the remaining cheese.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil, and continue to bake for another 10 minutes until the cheese has begun to brown and the enchilada sauce is bubbling around the edges.
- Allow the casserole to cool for about 10 minutes before slicing to serve. Top with chopped cilantro and onions if desired.