A Vegetarian Enchilada Casserole that includes a healthy variety of vegetables, black and refried beans topped with cheese!
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Servings: 6people
Author: Shweta
Ingredients
1 medium onion
1smallbell pepper,, chopped
1 small zucchini, , chopped
1cupspinach,, chopped
½ cupfrozen corn
1canblack beans;, reduced sodium, 15 oz.
1 canrefried beans;, reduced sodium, 15 oz.
1 tablespoonolive oil
1 teaspoonpaprika
1teaspooncumin powder
1teaspoongarlic powder
¼cupwater
1canenchilada sauce,, 28 oz.
2cupscheddar cheese,, shredded
8medium tortillas;, flour or corn; I used 6 inch
Instructions
Preheat oven to 375°F.
Prep the Vegetable and Bean Mixture:
Heat olive oil in a large pan.
Add onion and cook for 2-3 minutes until translucent. Add the rest of the vegetables, and cook for about 5 minutes.
Add the canned refried beans and black beans and then the paprika, cumin powder, and garlic powder. (See note about salt below).
Add the water or vegetable broth to thin out the mixture slightly for easier spreading.
Assemble the Casserole:
Heat tortillas in a small pan (this is optional but I prefer to heat mine on both sides before layering) and cut them accordingly to fit your pan.
Grease a 9x13 by spreading a thin layer of sauce at the bottom.
Place the tortillas at the bottom, then layer with beans, sprinkle some cheese. Complete this for all the layers of tortillas except the top (I did 3 layers in a 9x14 pan).
On the final layer of tortillas, add the beans, pour the sauce over the entire dish (I use the whole can as I like mine saucy!), and then sprinkle with cheese.
Bake it and Serve:
Bake in the oven for about 20-30 minutes until cheese and sauce is bubbly.
Let it cool for about 10-15 minutes before cutting and serving.
Top it with guacamole, cilantro, green onions, sour cream, or crushed chips for an added crunch.
Notes
I don't add any extra salt to the vegetable and bean mixture due to the sodium in the sauce, canned beans, and cheese. I find this balances the entire casserole really well!
Make this dish vegan by using vegan cheese.
You can add sauce between the layers but I felt it held together with all the sauce poured over the top.
You are welcome to use a variety of vegetables you'd like. I have previously also used cauliflower and mushroom in addition to the vegetables in this recipe.