Description
Mexican-inspired Vegetarian Enchilada Casserole delivers layers of comfort and zesty flavors that dance across your palate. Hearty beans, roasted vegetables, and melted cheese create a satisfying meal packed with southwestern charm you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 can (14 ounces/400 grams) red beans, drained and rinsed
- 1 cup (150 grams) sweet corn, drained
- 6 corn or flour tortillas, cut into strips
- 1 cup (100 grams) shredded Monterey Jack cheese
- 12 ounces (340 grams) Chipotle Enchilada Sauce
Vegetables and Spices:
- 1 medium red onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup (20 grams) fresh cilantro
- 1 tablespoon oil
Queso/Cheese Sauce:
- 3/4 cup (180 milliliters) whole milk
- 1 tablespoon cornstarch
- 8 ounces (226 grams) shredded cheddar cheese
- 10 ounces (280 grams) diced tomatoes and chilies (optional)
Instructions
- Warm the oven to 375F (190C) for optimal baking conditions.
- Sauté chopped red onion, garlic, green and red bell peppers in a skillet over medium heat until vegetables become tender and translucent, approximately 5 minutes.
- Introduce aromatic spices including chili powder, cumin, and smoked paprika to develop rich flavor profiles.
- Incorporate black beans and corn into the vegetable mixture, seasoning with salt and pepper, and allow ingredients to meld together for 2-3 minutes.
- Create layered structure in baking dish by alternating tortilla strips, spiced vegetable-bean mixture, and enchilada sauce, ensuring each layer is evenly distributed.
- Complete the casserole layers, making certain the final top layer is covered with enchilada sauce.
- Generously drizzle queso or cheese sauce across the entire casserole surface.
- Sprinkle shredded Monterey Jack cheese over the top for a golden, melted finish.
- Bake uncovered for 20-25 minutes until cheese becomes golden and bubbling.
- Remove from oven and garnish with fresh chopped cilantro for a vibrant presentation.
Notes
- Select corn tortillas for a gluten-free option, ensuring all ingredients are certified gluten-free.
- Choose low-sodium beans and enchilada sauce to control salt intake for health-conscious eaters.
- Swap dairy cheese with vegan alternatives like nutritional yeast or plant-based cheese for dairy-free diets.
- Enhance protein content by adding quinoa or extra beans to make the casserole more filling and nutritionally balanced.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 45 mg