Cheesy Vegetarian Enchilada Casserole Food

EASY BEEFY CHEESY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350degrees F.
• For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
• For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
• To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

VEGETARIAN ENCHILADA CASSEROLE RECIPE

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!

CHEESY VEGETARIAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
• Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

VEGETARIAN ENCHILADA CASSEROLE

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.

CHEESY VEGETARIAN ENCHILADAS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
• Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
• Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
• Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.

ROASTED VEGETABLE ENCHILADA CASSEROLE

Steps:

• Cut the vegetables into chunky dice, and toss them in a little oil. Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft.
• If you're using homemade enchilada sauce, prepare it while the vegetables are roasting. You can see my full enchilada sauce recipe here. Shop-bought sauce is also fine to use.
• When the vegetables are fairly soft, add the enchilada sauce, tinned black beans, and the pieces of tortilla. Mix well until everything is coated in the sauce.
• Sprinkle with some grated cheese, and return to the oven for a further 15 minutes, or until the cheese is crispy and the sauce is hot and bubbly. Garnish with fresh coriander (cilantro), if desired.

CHEESY VEGETARIAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
• Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.