Vegetarian Enchilada Casserole

Name: Vegetarian Enchilada Casserole
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 green pepper, diced; 1 clove garlic, minced; 1 teaspoon chili powder; ½ teaspoon salt (or to taste); ½ teaspoon pepper; 2 cups enchilada sauce; 2 cups black beans; 2 cups pinto beans; 1 cup frozen corn kernels; 2 tablespoons fresh cilantro, chopped; 10 soft corn tortillas; 8 ounces Cabot Vermont Sharp Cheddar, grated (about 2 cups)

Servings

8

Looking for a great-tasting, meatless alternative to lasagna? This mouthwatering vegetarian enchilada casserole is for you! Made with layers of tortilla, a flavorful bean filling that includes green pepper, garlic, chili powder, enchilada sauce, black beans, pinto beans, corn and cilantro, and a lovely layer of grated Cabot Vermont Sharp Cheddar, this is one irresistible dish. Feel free to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!

To make this easy enchilada recipe, begin by preheating your oven to 375°F and greasing a 9 x 13 baking dish.

Place the diced onion in olive oil and cook until translucent. Then add the diced green pepper, minced garlic, chili powder, salt and pepper to the pot, sautéing for 3 minutes, or until the peppers are tender. Next, add the enchilada sauce, black beans, pinto beans, corn and chopped cilantro to the pot, bringing to a brief simmer.

Make the casserole by placing 5 tortillas in the bottom of the baking dish. Add half of the bean mixture on top and sprinkle half of the grated Cabot Vermont Sharp Cheddar Cheese on top. Make a second layer, starting with the tortillas, then topping with the bean filling and remaining cheese.

Cover with foil and bake for 15 minutes. Remove the foil and cook for an additional 5 to 10 minutes, or until the cheese is fully melted. Serve warm, garnished with your favorite enchilada toppings.

Looking for more easy and tasty enchilada recipes? Then you’ll have to give our homemade Chicken Enchilada Skillet a go next! As a co-operative of over 800 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review the recipe for this vegetarian enchilada casserole once you’ve made it!

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 green pepper, diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt (or to taste)
½ teaspoon pepper
2 cups enchilada sauce
2 cups black beans
2 cups pinto beans
1 cup frozen corn kernels
2 tablespoons fresh cilantro, chopped
10 soft corn tortillas
8 ounces Cabot Vermont Sharp Cheddar, grated (about 2 cups)

View Cart (0) Checkout

Directions

PREHEAT oven to 375°F and grease a 9 x 13 baking dish.
PLACE the diced onion in olive oil and cook until translucent. Add green pepper, garlic, chili powder, salt, and pepper to the pot, and sauté for 3 minutes, or until the peppers are tender. Add the enchilada sauce, black beans, pinto beans, corn, and cilantro to the pot. Bring to a simmer briefly.
MAKE the casserole by placing 5 tortillas in the bottom of the baking dish. Add half the bean mixture on top, and sprinkle half of the cheese on top of that. Then make a second layer, starting with tortillas, then bean filling, and remaining cheese on top.
BAKE covered with foil for 15 minutes. Remove the foil and cook for an additional 5 to 10 minutes, or until the cheese is fully melted. Serve warm, garnished with your favorite enchilada toppings.