Make a comforting Mexican vegetarian enchilada casserole with a mix of vegetables, black beans and cheese layered between corn tortillas and topped with enchilada sauce.
Sauté the onions, garlic, bell pepper, corn and beans, season with cumin and chili powder, then arrange the tortillas, sauce and cheese in a baking dish.
Cook until bubbly, garnish with cilantro or avocado and serve warm for a hearty meal.
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What is the story
The Mexican Vegetarian enchilada The casserole is a delicious variation of the traditional enchiladas.
Originating from Mexico, this dish transforms the classic enchilada in a layered casserole, making it an ideal meal for get-togethers or family dinners.
It’s packed with vegetables and beans, providing a hearty and nutritious option for those looking for vegetarian meals.
Without further ado, let’s get cooking.
Gather the following ingredients
You need one tablespoon of olive oil, one large chopped onion, two cloves of minced garlic, one diced bell pepper, one cup of thawed corn kernels, one can of drained and rinsed black beans, two cups of enchilada sauce, 12 corn tortillas, two cups shredded cheese (cheddar or Mexican blend), and a teaspoon each of cumin and chili powder.
Optional toppings include chopped cilantro, diced avocado, and sliced jalapenos.
Prepare the vegetable mixture
Heat olive oil in a skillet over medium heat.
Add the chopped onion and minced garlic and sauté until soft and fragrant, about five minutes.
Then add the diced pepper, thawed corn kernels and drained black beans.
Season with cumin and chili powder, stirring to combine all ingredients.
Continue cooking for another five minutes, making sure the mixture is heated through.
Stack the casserole dish
Preheat your oven to 375 degrees Fahrenheit.
Spread a thin layer of enchilada Pour the sauce into the bottom of a baking dish to prevent it from sticking.
Place four corn tortillas on top of the sauce, overlapping them if necessary to cover as much surface area as possible.
Place half of your vegetable mixture on the tortillas, then another layer of enchilada sauce then sprinkle with cheese.
Repeat layers and bake
Repeat step two, adding another layer of tortillas, followed by the remaining vegetable mixture, plus enchilada sauce and a final layer of cheese.
Cover the whole thing with aluminum foil and bake in the preheated oven for 20 minutes.
After this time, remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and lightly browned.
Serve and enjoy
Once cooked, allow the casserole to cool slightly before cutting into squares, ready to serve.
Enhance its appeal with optional garnishes like chopped cilantro or diced avocado, if desired.
These additions not only add a pop of color, but also enhance the flavors.
Serve this delicious dish hot, straight from the baking dish, for a comforting and hearty meal.
