Vegetarian Enchilada Casserole

This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. It's a delicious combination of beans, bell peppers, onion, enchilada sauce, cheese, and tortillas baked in the oven. Great alternative to tacos!

Course Main Course

Cuisine Mexican

Keyword Enchilada

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 382kcal

Author Annemarie Rossi

Cost $.99 per serving

Equipment

Ingredients

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)

Instructions

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.

Nutrition