VEGETARIAN ENCHILADA CASSEROLE
Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!
Provided by Kelley Simmons
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
- Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
- To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
- Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
- Layer on the remaining tortillas, sauce and cheese.
- Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.
Nutrition Facts : Calories 396 kcal, Carbohydrate 51 g, Protein 16 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 987 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
CHILAQUILES CASSEROLE
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Casserole Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 29.6 g, Cholesterol 22.6 mg, Fat 10.3 g, Fiber 5.5 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 369.2 mg, Sugar 4.4 g
VEGETARIAN ENCHILADA CASSEROLE
Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired 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
Time 1h
Number Of Ingredients 16
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, Carbohydrate 42 g, Cholesterol 24.6 mg, Fat 16.8 g, Fiber 9.3 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 468.2 mg, Sugar 6.5 g
VEGETARIAN ENCHILADA CASSEROLE RECIPE
Make and share this Vegetarian Enchilada Casserole Recipe recipe from Food.com.
Provided by Debbwl
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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!
EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)
More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!
Provided by piratejenny
Categories Black Beans
Time 23m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.
Nutrition Facts : Calories 393.3, Fat 15.1, SaturatedFat 7.3, Cholesterol 55, Sodium 956.6, Carbohydrate 41.3, Fiber 9, Sugar 6.5, Protein 24.5
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
VEGETARIAN CHILAQUILES
Here's a classic one-dish Mexican breakfast originally conceived as a way to use up leftover tortillas. It doesn't usually include beans, but this version was invented one hungry morning when a perusal of the refrigerator turned up two eggs, some leftover Rancho Gordo beans and salsa and a few odds and ends of avocado, cilantro and queso fresco. Don't worry if you don't have all the ingredients. As long as you have the beans, salsa, tortillas and eggs, the dish will satisfy. You'll have breakfast on the table in the time it takes to brew the coffee. From: kitchen.apartmenttherapy.com
Provided by GraceVision
Categories Mexican
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pour the oil into skillet and heat until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes).
- Pour in the salsa (carefully as it will bubble up) and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat.
- With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
- Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
- Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
- To serve: Divide the chilequiles among two plates and top with your garnishes of choice.
Nutrition Facts : Calories 623, Fat 46, SaturatedFat 4.9, Cholesterol 317.2, Sodium 914.4, Carbohydrate 40.8, Fiber 6.6, Sugar 5.2, Protein 15.5
VEGETARIAN ENCHILADA CASSEROLE
Make and share this Vegetarian Enchilada Casserole recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a bowl. Mix thoroughly.
- Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
- Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
- Spread 1/3 of remaining tomato mixture over top.
- Repeat layering process, ending with tomato mixture.
- Spread top evenly.
- Sprinkle with olives.
- Cover and cook about 5 hours.
- Serve hot.
Nutrition Facts : Calories 426.7, Fat 4.3, SaturatedFat 0.7, Sodium 1107.5, Carbohydrate 88.1, Fiber 19.9, Sugar 6.3, Protein 20.4
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