Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

from eatingwell.com
60 min
8

Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • ¾ cup chopped poblano peppers
  • 6 cloves garlic, minced
  • 1 medium yellow squash, halved and sliced (1/4-inch)
  • 1 medium zucchini, halved and sliced (1/4-inch)
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 cup pico de gallo
  • ½ teaspoon salt
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 8 (6 inch) corn tortillas
  • 1 ½ cups shredded pepper Jack cheese
  • 1 avocado, diced
  • ½ cup scallions
  • ½ cup reduced-fat sour cream

Directions

  1. 1

    Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.

  2. 2

    Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.

  3. 3

    Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.