Vegetarian Enchilada Casserole

Dive into the comforting layers of flavor-packed goodness with this Vegetarian Enchilada Casserole! Perfect for busy weeknights or a hearty family dinner, this casserole combines soft flour tortillas, vibrant sautéed bell peppers, black beans, and sweet corn, all enveloped in rich, zesty enchilada sauce. Topped with a generous layer of melted cheddar cheese and a sprinkle of fresh cilantro, this dish is baked to perfection in just 30 minutes. With its satisfying blend of spices like cumin and chili powder, this vegetarian recipe delivers bold Tex-Mex flavors without the meat. Serve it with lime wedges for a tangy finish, and watch it become a new family favorite. Easy to assemble, vegetarian-friendly, and irresistibly delicious, this casserole is your next go-to comfort food!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 1 large red bell pepper
• 1 large green bell pepper
• 3 large garlic cloves
• 15 ounces black beans
• 1 cup corn kernels
• 14 ounces diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 medium flour tortillas
• 28 ounces enchilada sauce
• 2 cups shredded cheddar cheese
• 0.25 cup fresh cilantro
• 1 whole lime wedges

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Dice the onion and bell peppers. Mince the garlic cloves.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Step 4

Add the diced bell peppers and minced garlic to the skillet, and cook for another 3-4 minutes until the peppers soften.

Step 5

Drain and rinse the black beans. Add them to the skillet along with the corn kernels and diced tomatoes.

Step 6

Stir in the chili powder, cumin, salt, and black pepper. Let the mixture cook for 5 minutes to allow the flavors to meld, then remove from heat.

Step 7

Spray a 9x13 inch baking dish with cooking spray.

Step 8

Spread a thin layer of enchilada sauce at the bottom of the dish.

Step 9

Place two tortillas on top of the sauce, overlapping slightly to cover the base.

Step 10

Add a third of the vegetable mixture over the tortillas.

Step 11

Sprinkle a layer of cheese over the vegetable mixture, then pour about a quarter of the enchilada sauce over the top.

Step 12

Repeat the layering process two more times (tortillas, vegetables, cheese, enchilada sauce).

Step 13

Top the final layer with remaining tortillas, enchilada sauce, and cheese.

Step 14

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 15

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.

Step 16

Remove from the oven and let it cool slightly before serving.

Step 17

Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2824.2g)

Amount per serving	% Daily Value*
Calories	2946.8

Total Fat 135.7g	0%
Saturated Fat 66.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 242.1mg	0%
Sodium 11979.7mg	0%
Total Carbohydrate 341.2g	0%
Dietary Fiber 58.0g	0%
Total Sugars 54.4g
Protein 123.3g	0%

Vitamin D 0IU	0%
Calcium 2596.2mg	0%
Iron 27.5mg	0%
Potassium 2999.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 16.0%

Carbs: 44.3%