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Vegetarian Enchilada Casserole
Ingredients
- 2 tbspextra-virgin olive oil
- 1 cchopped onion
- ¾ cchopped poblano peppers
- 6 clovesgarlic
minced
- 1 mediumyellow squash
halved and sliced, 1/4 inch
- 1 mediumzucchini
halved and sliced, 1/4 inch
- 1 cfresh corn kernels
from 2 ears
- 1 cpico de gallo
- ½ tspsalt
- 115-ounce can no-salt-added pinto beans
rinsed
- 115-ounce can no-salt-added black beans
rinsed
- 86-inch corn tortillas
- 1 ½ cshredded pepper jack cheese
- 1avocado
diced
- ½ cscallions
- ½ creduced-fat sour cream
Directions
- 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.
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- 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.
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- 3
Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.
Vegetarian Enchilada Casserole
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Ratings & Reviews
Based on 34 ratings
Rating Breakdown
About this Recipe
Craving a hearty, satisfying vegetarian meal that comes together in about an hour? This Vegetarian Enchilada Casserole is your answer to a delicious, veggie-packed weeknight dinner, perfect for feeding a crowd or enjoying throughout the week.
This casserole offers all the comforting layers of traditional enchiladas without the fuss of rolling, built much like a Mexican-inspired lasagna. It's packed with vibrant vegetables like yellow squash, zucchini, and poblano peppers, combined with robust pinto and black beans, making every bite flavorful and substantial. The secret to its success lies in the harmonious blend of fresh ingredients and savory cheese that creates a truly satisfying experience.
What can you expect from this delightful dish? You'll enjoy a wonderful interplay of textures, from the tender corn tortillas and perfectly cooked vegetables to the creamy, melted shredded pepper jack cheese. Each forkful delivers a burst of savory beans, sweet corn, and the subtle, earthy kick of poblano peppers, all brightened by the fresh tang of pico de gallo. Finished with cool avocado and a dollop of reduced-fat sour cream, it’s a dish that engages all your senses.
While this Vegetarian Enchilada Casserole yields 8 generous servings, providing 357 calories per serving, it’s also wonderfully adaptable. Feel free to adjust the spice level by adding a pinch of cayenne to the vegetable mixture or swapping out the pepper jack for a milder Monterey Jack cheese if you prefer. You could also experiment with different seasonal vegetables, such as bell peppers or mushrooms, to make it your own.
Perfect for a cozy family dinner or a casual gathering with friends, this casserole is delicious on its own or topped with extra diced avocado and a sprinkle of chopped scallions for a vibrant presentation. Serve it fresh for the best experience.