Vegetarian Enchilada Casserole Recipe - Food Fanatic
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Vegetarian Enchilada Casserole Recipe

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    8 Servings

Ingredients

  • 12 Corn Tortillas, cut in half
  • 1 1/2 cups Enchilada Sauce
  • 1 cup Diced Red Bell Pepper
  • 1/2 cup Diced Poblano Peppers
  • 2 ounces Baby Spinach, (about 2 handfuls)
  • 1 tablespoon Taco Seasoning
  • 1/2 cup Frozen Corn
  • 15 ounces Black Beans, (canned or cooked)
  • 1 cup Shredded Mexican Cheese
  • Fresh Cilantro
  • 1/4 cup Sliced Scallions

Directions

  1. Preheat the oven to 350°F.
  2. In a medium skillet, heat one Tablespoon of oil on medium high heat. Add the peppers and cook for about 2 minutes or until soft. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Salt to taste.
  3. Add the spinach and cook on low until the spinach is wilted.
  4. In a separate bowl, sprinkle the beans with the remaining taco seasoning and scallions. Salt to taste and mix well.
  5. Spread 1/2 cup sauce on the bottom of an 8x8 or equivalent pan. Layer 8 tortilla halves across the bottom over the sauce. It’s okay for them to overlap a little.
  6. Spread 1/2 the bean mixture and 1/2 the vegetable mixture over the tortillas. Sprinkle 1/3rd of the cheese on top.
  7. Layer 8 tortilla halves on top of the cheese layer. Spread 1/2 cup of sauce on top of the tortillas followed by the remaining bean and vegetable mixture. Sprinkle with half of the remaining cheese mixture.
  8. Layer the last 8 tortilla halves over the cheese mixture. Spread the remaining sauce on top of the cheese mixture and then top with the rest of the cheese.
  9. Cover the pan with aluminum foil and bake for 20 minutes. Cool slightly before cutting into squares.

 

Vegetarian enchilada casserole photo