This weeks meal: easy peezy Vegetarian Enchilada Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegan situation, but man do I love my cheese.
This has got to be one of my all-time favorite meals because it is easy to make, loaded with vegetables, and it somehow tastes even better as leftovers. The flavor soaks in and the veggies soften a little more so it is just GOLD! I always look for the leftover potential in my meals because that’s what we eat for lunch all week long. It also works great as a freezer meal if you like to make your meals ahead of time.
Now I know a lot of you will shy away from making this because you can’t imagine vegetables and enchiladas going together but don’t be a naysayer quite yet. It is still extremely tasty and filling! I promise you won’t miss the meat and you’ll hardly taste the veggies with all that cheese and sauce.
- 18 corn tortillas
- 28 oz can of red enchilada sauce (I’ve tried a few different kinds and I like LaVictoria Red Enchilada Sauce best.)
- 2 bell peppers (any color), diced
- 2 zucchini, diced
- 1 15 oz can sweet yellow corn, rinsed and drained
- 2 15 oz can black beans, rinsed and drained
- 2-3 cups shredded cheese (Your favorite kind! I suggest the Mexican Cheese Blend but used Cheddar Cheese this time and it was still delicious.)
- Fresh cilantro, diced for garnish (optional)
***Tip: I love this recipe because it is so versatile! You could really use any combination of vegetables. I personally like bell peppers and zucchini but you can substitute/add chilis, sweet potatoes, onions, carrots, squash… you name it! Just make sure to have about 2-3 cups of cubed vegetables in addition to the black beans and corn.
Step 1: Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
Step 2:Dice the bell peppers and zucchini into small cubes.
Step 3: Drain and rinse black beans and corn and mix them with the rinsed vegetables.
Step 4: Lay 6 tortillas on the bottom of the pan (overlapping is fine).
Step 5: Spread about a third of the sauce onto the tortillas, fully coating them.
Step 6: Sprinkle half of the veggie mix on top of the sauced tortillas and top with cheese.
Step 7: Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the veggies and cover with cheese.
Step 8: Top this second layer with another 6 tortillas. Coat with the remaining sauce and sprinkle cheese on top.
Step 9: Place in the middle rack of the oven for 45 – 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.