Vegetarian Enchilada Casserole Recipe

Vegetarian Enchilada Casserole Recipe

Vegetarian Enchilada Casserole Recipe

Enchilada recipes are not limited to meat lovers. The following recipes is a delicious no meat version of the Mexican inspired casserole.

This delicious vegetarian enchilada casserole recipe uses beans as a protein element and is versatile in the type of beans and vegetables used.

A great recipe for parties and potlucks, this vegetarian enchilada dish is sure to please a crowd

These Enchiladas can be served topped with avocado guacamole and sour cream to add color to the presentation and richness to the dish.

Ingredients

  • 16 soft corn or flour tortillas
  • Sauce
  • 2 T vegetable or canola oil
  • 1 large onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 jalapino pepper, finely diced
  • 1/2 large green bell pepper, finely diced
  • 1 small carrot, grated
  • 1 T oregano
  • 1 T chile powder
  • 1 T ground coriander
  • Salt and pepper to taste
  • 2 (8oz) cans whole or diced tomatoes, drained, juices reserved

Filling

  • 1 can drained black beans (pinto or kidney beans can be used if preferred)
  • 1 cup corn kernels
  • 2 T vegetable oil
  • 1 large onion diced
  • 1 zucchini, finely diced
  • 1 yellow bell pepper, diced
  • 1 (8oz) brick of sharp cheddar cheese, grated
  • 1 t oregano
  • 1 t cumin
  • 1 t ground coriander
  • 1 t thyme

Method

Sauce
In a medium sauce pan, heat oil over medium-high heat. Add vegetables and cook until slightly softened, about 5 minutes.

Add seasonings and stir to combine.

Add tomatoes plus 1 C of reserved juices

Bring to a boil.

Reduce heat to low, simmering sauce until it thickens, about 20 minutes.

Remove from heat and reserve.

Preheat oven to 350 degrees F

Filling
Heat oil in a large skillet over medium-high heat. Sautee onion until translucent, about 2 minutes. Add zucchini and sauté for about 5 minutes more, until it becomes soft. Add bell pepper, oregano, cumin, coriander and thyme. stir and sauté for about 3 more minutes.

Add beans and corn and sauce. Mix and heat thoroughly.

Arrange half of the soft tortillas on the bottom of a lightly greased 9 by 13 inch glass or enamel casserole dish. Spoon half of the sauce mixture on top of the tortillas, and sprinkle half of the grated cheese on top. Repeat laying process one more time with tortillas, sauce and cheese.

Bake for about 20 minutes, until the top is bubbling and cheese slightly brown.

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