Vegetarian Enchilada Casserole
Ingredients
Enchilada Sauce
-
1
bottle
enchilada sauce
-
14.5
ounce can
diced tomatoes
-
¼
cup
water
-
2
tablespoons
olive oil
-
2
teaspoons
apple cider vinegar
-
1
teaspoon
cumin
-
1
teaspoon
onion powder
-
2
teaspoons
chili powder
-
¼–½
teaspoon
chipotle powder
-
1½
teaspoons
kosher salt
-
2
cloves
garlic
-
1
teaspoon
oregano
Casserole Filling
-
2
tablespoons
olive oil
-
½
an onion
diced
-
4
cloves
garlic
-
1
large
yam or sweet potato
-
12–16
ounce bag
frozen corn
-
15
ounce can
black beans
-
2
teaspoons
cumin
-
2
teaspoons
chili powder
-
1
teaspoon
kosher salt
-
12
pieces
corn or flour tortillas
-
2–3
cups
grated Mexican style cheese
-
4
ounce can
green chilies
Garnishes
-
1
whole
avocado
-
1
bunch
cilantro
-
1
cup
sour cream
-
to taste
hot sauce
Instructions
- Preheat the oven to 400°F.
- Blend the enchilada sauce ingredients until smooth and set aside.
- Sauté onion, garlic, and sweet potatoes in olive oil until tender, then add corn and black beans and season.
- In a greased baking dish, layer enchilada sauce, tortillas, filling, cheese, and repeat layers, finishing with tortillas and sauce on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes.
- Garnish with avocado, cilantro, and sour cream before serving.
Nutrition Facts (estimated)
Servings
8
Calories
436
Total fat
20.7g
Total carbohydrates
51.1g
Total protein
16.2g
Sodium
1396.4mg
Cholesterol
35mg
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