Vegetarian Enchilada Casserole Recipe
This vegetarian enchilada casserole is perfect for your meatless Monday! It’s so easy to make and the whole family will love it.
Ingredients
- 12 Corn Tortilla 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
Instructions
- Preheat the oven to 350°F.
- 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.
- Add the spinach and cook on low until the spinach is wilted.
- In a separate bowl, sprinkle the beans with the remaining taco seasoning and scallions. Salt to taste and mix well.
- 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.
- Spread 1/2 the bean mixture and 1/2 the vegetable mixture over the tortillas. Sprinkle 1/3rd of the cheese on top.
- 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.
- 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.
- Cover the pan with aluminum foil and bake for 20 minutes. Cool slightly before cutting into squares.