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
LAYERED VEGETABLE ENCHILADA CASSEROLE
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
- Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
- Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
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!
VEGETABLE ENCHILADA CASSEROLE
The ingredients are simple, but the result is so satisfying. An old friend, Nana, made this for my husband and me as a first and highly successful attempt to cook a vegan potluck dish. You can easily make the recipe as-is and it's wonderful. You can also add your own garnishes, such as avocado (my favorite), shredded lettuce, olives, etc. Some additions could also be made during the enchilada-rolling step, such as VeganRella (or regular cheese).
Provided by groovyrooby
Categories Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Lightly oil an 8x8 square pan. A rectangular pan of similar dimensions will work just as well.
- In a skillet with a lid (or large saucepan), heat oil over medium heat. Add onions and saute about one minute.
- Add zucchini, stir, salt lightly, lower heat, and cover.
- Cook, stirring occasionally, until onions are transparent and zucchini is tender, about 10 minutes.
- Meanwhile, warm the tortillas in a microwave (covered with a damp paper towel, about 1 minute) or oven (3-4 minutes @ 400 degrees) until soft & pliable.
- Mix the tomato topping: Pour tomato ingredients and chilies in a bowl and mix well.
- Spread about 3 tablespoons of the tomato topping in the bottom of the baking dish.
- When the tortillas are ready, spread about 3 tablespoons beans along one side of a tortilla, roll it up, and place it open-end down in the baking dish. Additional ingredients can be added during this step, if desired. Repeat with the remaining beans and tortillas. Don't stress out if the tortillas rip, as they will be buried and saucy before you're done.
- When the onion and zucchini are ready, spread them over the top of the enchiladas.
- Spread half of the tomato topping over the casserole.
- Bake uncovered for 30-35 minutes.
- Meanwhile, place the remaining tomato topping into a saucepan, seasoning with salt & pepper, and bring to a boil. Lower heat, cover, and simmer while the enchiladas bake.
- Remove enchiladas with a spatula & serve with sauce to be poured over individual servings as desired.
Nutrition Facts : Calories 186.3, Fat 3.1, SaturatedFat 0.5, Sodium 365.6, Carbohydrate 37.3, Fiber 6.9, Sugar 10.5, Protein 6.2
CHEESY VEGETARIAN ENCHILADA CASSEROLE
Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Casserole Recipes
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 28.3 g, Cholesterol 96.2 mg, Fat 34.6 g, Fiber 4.8 g, Protein 23.4 g, SaturatedFat 21 g, Sodium 762.9 mg, Sugar 1.4 g
VEGETARIAN ENCHILADA BAKE
I've had this vegetarian enchilada bake recipe for years. You'll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. -Barbara Stelluto, Devon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts : Calories 286 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 676mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges
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