This vegetarian enchilada casserole is such an easy, healthy make-ahead dinner recipe for a busy night. It’s on the table in about 30 minutes, and my family loves it.
Disclosure: I was asked to participate in the #cabotcheese campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
My son is getting ready to start high school, and my daughter’s heading back to middle school next week. During busy weeks like this, I need easy dinners on the meal plan. This is no time for experimentation at dinnertime, so I like to stick to noncontroversial family favorites. I’m excited to partner with Cabot Cheese to share this healthy back to school dinner recipe.
Mexican food is always popular in my house. This vegetarian enchilada casserole is such an easy make-ahead dinner that everyone loves. I can stack the ingredients in the casserole dish earlier in the day, and then I put the casserole in the oven 20 minutes before dinnertime.
The flavor of this casserole is delicious with my homemade enchilada sauce. It’s a great affordable vegetarian dish that even the most ardent carnivore will love.
Cabot Vermont Sharp Cheddar
I like to use the 8-ounce block of Cabot Vermont Sharp Cheddar because it has a simple, wholesome ingredient list. These blocks often go on sale for $2 at my local grocery store, and that’s when I stock up. They keep for several months, and my kids like to always have a good supply of cheese on hand. This flavor works really well for quesadillas, grilled cheese, and other quick lunches they can make for themselves.
Cabot is a co-operative owned by 1,000 family farms throughout New England and New York. I first discovered it 20 years ago when visiting my husband’s family in Vermont, and I’ve enjoyed it ever since. I love that 100 percent of the profits go back to the farmers who produce the products. All Cabot cheddars are lactose-free and gluten-free, so they’re a great option for people with certain allergies and sensitivities.
Vegetarian Enchilada Casserole
- 1 tbs olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper
- 2 cups enchilada sauce
- 2 cups black beans
- 2 cups pinto beans
- 1 cup frozen corn kernels
- 2 tablespoons fresh cilantro chopped
- 10 soft corn tortillas
- 1 8 oz block Cabot Vermont Sharp Cheddar grated (about 2 1/2 cups)
- Preheat the oven to 375 degrees and grease a 9 by 13 inch baking dish.
- In a large pot, saute the onion in the olive oil until translucent. Add the bell pepper, garlic, chili powder, salt, and pepper to the pot, and sauté for 3 minutes, or until the pepper are tender.
- Add the enchilada sauce, black beans, pinto beans, corn, and cilantro to the pot. Bring to a simmer briefly.
- To make the casserole, place 5 tortillas in the bottom of the baking dish. Place half the bean mixture on top, and sprinkle half the cheese on top of that. Then make a second layer, starting with tortillas, then bean filling, then the remaining cheese on top.
- Bake covered with foil for 15 minutes. Then remove the foil and cook for an additional 5, or until the cheese is fully melted.
- Serve warm, garnished with your favorite enchilada toppings.
Vegetarian Enchilada Casserole Price Breakdown
This recipe costs a total of $7.97 to make, or $.99 per serving. Try this healthy vegetarian enchilada casserole for an easy dinner.