Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

from eatingwell.com
Dinner
357 kcal / serving

Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna. Bookmark this recipe for a future weeknight dinner.

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 1 cupchopped onion
  • ¾ cupchopped poblano peppers
  • 6 clovesgarlic, minced
  • 1 mediumyellow squash, halved and sliced (1/4 inch)
  • 1 mediumzucchini, halved and sliced (1/4 inch)
  • 1 cupfresh corn kernels (from 2 ears)
  • 1 cuppico de gallo
  • ½ teaspoonsalt
  • 115-ounce can no-salt-added pinto beans, rinsed
  • 115-ounce can no-salt-added black beans, rinsed
  • 86-inch corn tortillas
  • 1 ½ cupsshredded pepper jack cheese
  • 1avocado, diced
  • ½ cupscallions
  • ½ cupreduced-fat sour cream

Directions

  1. 1

    Preheat oven to 350°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.