Vegetarian Enchilada Casserole
Ingredients
The base
-
1
tbs
olive oil
-
1
medium
onion, diced
-
1
green bell pepper, diced
-
1
clove
garlic, minced
-
1
tsp
chili powder
-
½
tsp
salt (or to taste)
-
½
tsp
pepper
The filling
-
2
cups
enchilada sauce
-
2
cups
black beans
-
2
cups
pinto beans
-
1
cup
frozen corn kernels
-
2
tbs
fresh cilantro, chopped
The layers
-
10
soft
corn tortillas
-
1
8 oz block
Cabot Vermont Sharp Cheddar, grated (about 2 ½ cups)
Instructions
- Preheat the oven to 375°F and grease a 9x13 inch baking dish.
- In a large pot, sauté the onion in olive oil until translucent.
- Add the bell pepper, garlic, chili powder, salt, and pepper to the pot, and sauté for 3 minutes until the peppers are tender.
- Add the enchilada sauce, black beans, pinto beans, corn, and cilantro to the pot and bring to a brief simmer.
- To assemble the casserole, place 5 tortillas in the bottom of the baking dish.
- Layer half of the bean mixture on top, followed by half of the cheese.
- Repeat the layers with the remaining tortillas, bean mixture, and cheese.
- Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is melted.
- Serve warm, garnished with your favorite enchilada toppings.
Nutrition Facts (estimated)
Servings
8
Calories
382
Total fat
14g
Total carbohydrates
47g
Total protein
19g
Sodium
937mg
Cholesterol
32mg
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