VEGETARIAN ENCHILADA CASSEROLE RECIPES

VEGETARIAN ENCHILADA CASSEROLE RECIPE | EATINGWELL

Vegetarian Enchilada Casserole Recipe | EatingWell image

Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Provided by Robin Bashinsky

Categories Healthy Vegetarian Casserole Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
¾ cup chopped poblano peppers
6 cloves garlic, minced
1 medium yellow squash, halved and sliced (1/4-inch)
1 medium zucchini, halved and sliced (1/4-inch)
1 cup fresh corn kernels (from 2 ears)
1 cup pico de gallo
½ teaspoon salt
1 (15 ounce) can no-salt-added pinto beans, rinsed
1 (15 ounce) can no-salt-added black beans, rinsed
8 (6 inch) corn tortillas
1?½ cups shredded pepper Jack cheese
1 avocado, diced
½ cup scallions
½ cup reduced-fat sour cream

Steps:

Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.
Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.
Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.

Nutrition Facts : Calories 357.4 calories, CarbohydrateContent 42 g, CholesterolContent 24.6 mg, FatContent 16.8 g, FiberContent 9.3 g, ProteinContent 13.8 g, SaturatedFatContent 6.1 g, SodiumContent 468.2 mg, SugarContent 6.5 g

VEGETARIAN ENCHILADA CASSEROLE RECIPE RECIPE - FOOD.COM

Vegetarian Enchilada Casserole Recipe Recipe - Food.com image

Make and share this Vegetarian Enchilada Casserole Recipe recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cups zucchini, diced
2 cups fresh spinach, packed and coarsely shredded
1 cup frozen whole kernel corn
4 ounces green chili peppers, diced
6 ounces black olives, sliced
2 1/2 cups enchilada sauce
12 (6 inch) corn tortillas
8 ounces monterey jack cheese, shredded
8 ounces cheddar cheese, shredded
sour cream (optional)
salsa (optional)

Steps:

Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Serve with sour cream and salsa!

Nutrition Facts : Calories 445.9, FatContent 25.7, SaturatedFatContent 12.7, CholesterolContent 56.6, SodiumContent 1171.8, CarbohydrateContent 37, FiberContent 6.2, SugarContent 7.8, ProteinContent 20.3

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