When the enchilada casserole comes out, top it with cilantro, red onion, and diced tomato. Reduce the heat to medium high heat. If you are using canned tomatoes, look for low sodium tomatoes. Pour the cheese sauce all over. I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make. Refrigerate the leftover enchilada casserole in an airtight container for up to three days. Assemble casserole layers. My name is Nick Evans and I write and manage Macheesmo. Cook the ground beef and onion in a large skillet over medium high heat until the beef is cooked through and the onion is clear. Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort - no rolling or layering! Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190C (Gas Mark 5 / 375F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft. Table of Contents show You Will Love This Pre-heat the oven to 180c. Spread over layer of tortilla strips. A full mix of favorite vegetables: sweet potatoes, black beans, and corn and ALL the toppings piled high in a casserole with enchilada sauce! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. However, enchilada sauce is actually not that easy to find in the UK - and when I do spot it somewhere, it's always super expensive. Your email address will not be published. This is a great recipe to make ahead of time, and there are a few ways to do it. Step Nine - Cover and cook on HIGH for 2 hours. In a large skillet over medium heat, add the olive oil along with sweet potatoes, onions, red peppers, and jalapenos. So, since homemade enchilada sauce literally takes just a few minutes to make, and the ingredients are things I always have in the kitchen anyway, I decided to make my own. Warmth oil in an 11-inch cast-iron or an ovenproof skillet over medium-high warmth. An Elite Cafe Media Food Publisher Mix to combine. They're then baked in the oven until they're hot and bubbly. Cook for 2-3 minutes, stirring frequently. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Preheat the oven to 400. Click on serving size to scale this recipe, Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used. Preheat oven to 350 degrees. Advertisement How To Make Vegetarian Enchilada Casserole We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. Think of this as a kind of tex-mex lasagna! The amount of filling you use for each layer will depend on the size of your pan. Mix the beans, corn, taco seasoning, diced tomatoes, and half of the enchilada sauce. Instead of stacking the tortillas casserole-style, place a spoonful of the filling into smaller (taco-sized) tortillas, roll them up, and arrange them in a single layer on a baking sheet. Tortillas - You can use any size of tortilla in this recipe. Yep! Add the sauted veggies to the casserole dish on top of the polenta. Making the Vegetable Filling for Enchiladas, Other Filling Ideas for Enchilada Casserole. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. You could reheat it in the oven instead if you prefer, but it may dry out a little. Print Ingredients 12 - 18 corn tortillas 16 ounces (2 cups) enchilada sauce Prepare the Ingredients: Several hours ahead of time, press the tofu to remove excess moisture. Mushrooms are a hearty addition. C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce. Preheat your oven to 400 degrees F and grab a baking dish that measures 11"x15" or similar. In a large non-stick skillet over medium heat add the ground beef. Chipotle Peppers & Adobo Sauce. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. 3 days ago food.com Show details . Put the enchilada sauce on the bottom of your casserole dish. Why does it matter whether the 'filling' is actually wrapped in a tortilla, or if it's underneath it, or on top of it? Step 2 - Spread cup of the sauce mixture over the bottom of the baking dish. How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Step 1: Preheat oven to 350 degrees. Please calculate your own nutritional values if you require accuracy for health reasons. YUM! Add garlic, and jalapenos and cook for another minute. Cover with foil and bake in a preheated oven for 15 minutes. Olive oil can be substituted with avocado oil one for one. Mix until combined. Reheat the leftover enchilada casserole covered in the oven at 350 for 15 to 2 minutes until it's heated through. Saute, stirring for about 2 minutes, until onions turn translucent. Spray an 8 x 8 baking dish with cooking spray; set aside. Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. In a large oven safe skillet, heat the olive oil over medium/high heat. If you are using smaller tortillas, arrange them so that they cover the bottom of the dish. Mix, and cook for a minute. They end up soft in the middle, with nice little crispy bits around the edges. This version takes less time, involves less hands-on prep work, and creates less washing up. This is meant to be a low effort dinner, after all - and in fact, if you do just use a jar, this will end up being a one pot dinner, which is always good! Directions. Layer half of the vegetables over the tortillas. This warm and comforting casserole is an easy weeknight dinner that the whole family will love. For a Mexican . Cut up remaining tortillas and repeat warming process with remaining sauce. These two ingredients are actually one product. Begin by layering in this order: 6 tortillas, on the bottom of the dish, overlapping to fit. In a 2 1/2 quart baking dish or similar sized baking dish, add 1/2 cup of the enchilada sauce and spread it out on the bottom of the dish. Serve with a dollop of sour cream, sliced avocados, and a squeeze of lime for a tangy touch. Preheat the oven to 400F. Top with a crunchy whole-wheat topping and you've a holiday-worthy, party-ready casserole. Preheat oven to 350 F. Heat 1 tbsp of oil in a small saucepan over medium heat and saut the onions for 4 minutes. Regular enchiladas consist of vegetables and beans (or whatever other fillings you fancy), rolled up in large tortillas, and coated in enchilada sauce. Bake in oven until cheese is melted (about 20 minutes . Its a winner! YAY! Pour the 2 cups of broth and your 2 cups of enchilada sauce you just made over top. Serve vegetarian enchiladas with your favorite toppings such as a side of sour cream, Greek yogurt, guacamole, green onions, brown rice, and fresh cilantro. Print Recipe 5 from 5 votes Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Ingredients 1 tbs olive oil 1 medium onion diced 1 green bell pepper diced 1 clove garlic minced 1 teaspoon chili powder 1/2 teaspoon salt or to taste 1/2 teaspoon pepper Any longer than a day might produce soggy tortillas. Stir in tortilla strips. Remove foil and bake uncovered for 10 minutes, until bubbly and hot. Roasting is by far my favourite way to cook the majority of vegetables. Stacked Fajita Vegetable Enchilada Casserole, 21 Mexican Chicken Casseroles for Delicious Dinners, 16 Mexican-Inspired Casseroles for Family-Pleasing Dinners, 7 Enchilada Casserole Recipes That Taste Too Good to Be True, 15 Easy Skillet Recipes That Are Perfect for Fall Dinners. 5. Corn tortillas are also a great option. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. I like to serve this vegetarian enchilada casserole with chips, avocado, and sour cream. ", "A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies," describes recipe creator My Hot Southern Mess. Cut each tortilla into 4 equal squares, trimming off the rounded edges. I also added about half of the grated cheese at this point, and stirred it through. I went with a mix of onions, sweet potatoes, red peppers, and jalapeno. As an Amazon Associate, I earn from qualifying purchases. I have used an enameled cast iron pan, but you can use any oven-safe skillet instead. 6. Uncover and cook an additional 10 minutes Remove the casserole from the oven and cover it again with aluminum foil and allow it to set up for about 10 minutes. How to make Vegetarian Enchilada Casserole. I made this recipe for supper tonight, very tasty. Stir in beans, corn, chili powder, cumin, and enchilada sauce. Store leftovers in the refrigerator for up to three days. Once the crumbles start to turn golden brown, reduce the heat to medium to prevent burning. For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot. Season with salt to taste. Serve while warm. An Elite Cafe Media Food Publisher | For example, carrot may not be a vegetable I would often put in enchiladas, but it does roast up really nicely, so there's no reason you couldn't add that too. Fill each tortilla with the squash and bean mixture, roll them, then place seam-side down in the baking dish. Place 3-4 tablespoons of the veggie filling on top of each tortilla and roll them up tightly. Garnish with a dollop of sour cream and fresh chopped cilantro for a family dinner your kids will love! Replace or use a combination of cheeses such as pepper jack, mozzarella, or Monterey jack cheese. ShopAboutPrivacy Policy AccessibilityContact, Recipe IndexCooking 101Instant Pot 101Cookbook, DashboardMeal PlansVirtual Cooking ClassesTips & Tricks. Enchilada Casserole with Meat. Place a single layer of the halved corn tortillas, then 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans. 20082022 Macheesmo. If you have a long narrow pan, you can spread out the filling. Add diced chiles and taco seasoning. Stir in the beans and meatless crumbles. Replace the cheese with dairy-free cheese. Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Then remove the foil, add some extra cheese, and bake for another 10-15 minutes to melt the cheese. Cook, frequently stirring, for 3 minutes. Heat a medium sized skillet over medium heat. Combine frozen bell peppers and frozen corn in a non-stick skillet and saut (with no olive oil) on medium heat. As an Amazon Associate, I earn from qualifying purchases. Cook 2-3 minutes until spinach is wilted. and preheat the oven to 375 degrees f. Once the oil in the skillet is hot, reduce the heat to medium high heat, crumble the tofu with your hands and add it to the skillet. Tamari Sauce adds a nice umami flavor to the filling. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. Sprinkle Mexican cheese on top and pop it into the oven. Reheat leftovers in the oven at 350 until they are heated through (about 15 minutes). You don't have to be vegetarian to enjoy this vegetarian enchilada casserole recipe! This ultra simple recipe takes all the extra effort out of making chile rellenos, which often requires battering and frying. Read More, Copyright 2020 Foodie Pro on the FoodiePro Theme. However, it's sometimes nice to prepare some side dishes, if only so you can have a bit of variety on the plate. Instead, layers of green chiles are combined with a creamy egg blend and tomato sauce before baking. In the skillet, add the ground tomato-garlic paste. Preheat the oven to 190C (Gas Mark 5 / 375F). Looking good! Saute chopped white base of green onion and sliced sweet mini peppers for 4-5 minutes, until softened. This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! If you like this recipe, please comment and rate it below! The truth is that there is a wide range of veggies that would work here. Reheat the whole casserole in a 350F oven until warmed through, or microwave individual servings until hot and cheese is re-melted. Mix well to combine. Required fields are marked *. In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. Just be aware that some vegetables roast more quickly or more slowly than others, so bear that in mind - you may need to add some veg to the dish a little later than others. Vegetarian enchiladas (including this casserole version) are just the sort of meal that can be frozen easily - so they're perfect for batch cooking. Change up the Cheese. Wrap the block in a towel and place a heavyish object such as a plate on top of it. Measure out the seasonings, shred the cheese, and heat the oil in a large skillet over high heat. Stir together the enchilada sauce and canned tomatoes in a small mixing bowl and set aside. Pour a layer of enchilada sauce in the bottom of a greased casserole dish. Add a healthy serving of taco seasoning to taste. Ingredients Units US M 1x 2x 3x 12 -ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce) 12 x 6-inch corn or flour tortillas Top with remaining enchilada sauce and vegan cheese. Top with half of the black bean and corn mixture. For a meaty texture, press the tofu down in the skillet while cooking it at high heat for the first few minutes. Gather the ingredients. Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. ), Easy mushroom and goat's cheese wellingtons with parsley pesto, (~ 3 oz) mushrooms (~ 6 medium mushrooms), (~ 1 cup) enchilada sauce (shop-bought or homemade), drained (240g, or ~ 1 cups, when drained), If you're using homemade enchilada sauce, prepare it while the vegetables are roasting. Swirl in olive oil and then add in the onions. They will need to cook for 5-6 minutes over medium heat. It's filled with layers of spicy tofu filling, tortillas, homemade enchilada sauce, and cheese. Making it in an oven-safe skillet allows for making it a one-pot meal, where you saute the veggies on the stovetop and then pop it in the oven as the cheese topping melts to ooey-gooey perfection. Enchilada bake with jalepeo cream sauce. Lightly oil 9x13 inch baking dish. Bring it to a boil and reduce the flame to a medium. Using vegetarian beef-style crumbles makes this a casserole both veg-heads and meat-eaters can enjoy. Round out the meal and serve your veggie enchilada casserole with a simple chopped salad. There should be a little leftover enchilada sauce. Black beans, corn, and green chiles go in later, but you want to saute these alone in some olive oil with spices so they soften. Save my name, email, and website in this browser for the next time I comment. Then add a layer of corn tortillas. Layer on pepper and corn mixture. Vegetarian Enchilada Casserole Recipe Recipe - Food.com . In a large frying pan, fry the onions and peppers until soft and golden brown then add the garlic and enchilada spice and season to taste. Please click on the stars in the recipe card below, Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese. The perfect veggie-packed comfort food. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. Stir in tortilla strips. Cook dinner and stir till tender, 2-3 minutes. You can pretty much roast up whatever vegetables you like for this enchilada casserole. Step Six - Spread the enchilada filling and top with shredded cheddar cheese. Stir in the beans and spices. Pour a thin layer of sauce (approximately cup of enchilada sauce) into the casserole dish. Baking in a disposable pan, as well as sealing the baking dish with plastic wrap, will keep them fresh. Heat the oven to 425F. Stir in beans, corn, chili powder, cumin, and enchilada sauce. This looks really yummy! If using a conventional oven, preheat oven to 425, and wrap the casserole in foil. Saut the onion and pepper until softened, about 8 minutes. Vegetarian Enchilada Casserole Yield: 12 Servings Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Hearty vegetarian enchilada casserole dish with all the flavors of a traditional style enchilada. A full mix of favorite vegetables including sweet potatoes, black beans, corn, red peppers, and ALL the toppings piled high in a casserole with enchilada sauce! Bring to a gentle boil. Top with 1/2 of the cheese cheese then repeat layering tortillas, black bean and corn filling, then . You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Lay half of the tortilla strips by overlapping. Place 1/2 of the vegetable mixture on top of the tortillas. Whisk the enchilada sauce and yogurt together in a separate bowl. Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Place 6 tortillas on top of the sauce overlapping slightly. Roast vegetables for 20-25 minutes. 250 ml (~ 1 cup) enchilada sauce (shop-bought or homemade) 400 g tin black beans, drained (240g, or ~ 1 cups, when drained) 4 small flour tortillas, cut into bitesized pieces 75 g cheddar cheese, grated (~ cup when grated) Fresh coriander (cilantro), to garnish Instructions Cut the vegetables into chunky dice, and toss them in a little oil. A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. (They will spread out more when cooking.) It all tastes the same once you're eating it, so why bother faffing around rolling each enchilada up separately? Just transfer the cooked casserole to a freezer-safe tub, and pop it in the freezer. Add black beans, corn, and garlic to the skillet. Flavor! Each is entirely vegetarian, often relying on a blend of beans, rice, and cheese to create satisfying meals with little effort. Instructions. Crushed corn chips and shredded cheese make for a simultaneously crunchy and creamy topping. Reduce the heat to low and simmer for 3 to 5 minutes. Add in zucchini and summer squash and continue to cook for another 3-5 minutes, until tender, but not mushy. Follow by a final layer of tortillas, enchilada mixture, remaining 1/2 cup of sauce and cheese. If you like my recipes, don't forget to follow me on Facebook and Instagram, and subscribe to my newsletter to receive new recipes via email! so I can see your work. Picante sauce gives it just the right kick.". Spray the slow cooker with nonstick spray. In a skillet over medium heat, saut the pepper and onion until they are tender. Add two tortillas to the bottom of the slow cooker. Serve hot, topped with fresh cilantro. Fold in half of the cheese and pour into the pan. Mushroom Rice Casserole. Once the crumbles begin to turn golden brown, reduce the heat to medium and toss the crumbles around in the skillet to let them brown up a little bit more. Easier than making a bunch of tiny enchiladas! Think of this enchilada casserole as a cheat code to your favorite Tex-Mex Dinner! Cover with half (about 2 and cups) of the black bean filling. Salt to taste. Diced Tomatoes - Fresh or canned tomatoes will work in this recipe. Use the back of a spatula to press the crumbles down, and let them cook for a few minutes undisturbed. Measure out the seasonings, shred the cheese, and heat the oil in a large skillet over high heat. Continue to cook for a few minutes to combine flavors. Spread cup enchilada sauce in a 9x13 or similarly sized baking dish. Vegetarian Bean Enchilada Casserole. Add more tortillas, enchilada sauce and cauliflower rice. It's basically the same process as making a white sauce. Bake. Salt to taste. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. When Vapo-Valve clicks steadily, reduce temperature to 200F/95C for remaining cooking time. Vegetarian Enchilada Casserole. Stir all veggies until evenly coated with olive oil and cook until almost tender. I am Anne and welcome to Simple and Savory where you will find no fuss and DELICIOUSLY easy recipes that are made with wholesome, fresh everyday ingredients. Add the peppers and cook for about 2 minutes or until soft. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. Top with the remaining sauce and cheese. Preheat oven to 425F. Pin More. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. Step 6. Step 2: Prepare the casserole. This enchilada casserole is basically the low effort way to make vegetarian enchiladas. To make enchilada casserole vegan, substitute the Mexican cheese blend with dairy-free shredded cheese, This casserole dish is medium spicy, to make it spicier add additional jalapeno or spicy red chili powder, Blacks beans can be substituted with red kidney beans or a protein of your choice. Notify me of follow-up comments by email. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. Either way works just fine. A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. If your peppers are mild and you like heat, opt for spicy pico de gallo. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. Preheat the oven to 375 degrees F and lightly spray a rectangle baking dish (about 11 x 8 inches) with non-stick cooking spray. Add the black beans, tomatoes, and green chilies. Add spinach and corn. Sprinkle with S+P. Add the onions, garlic cloves, red bell pepper, and zucchinis. Remove from heat and set aside. To finish the filling, add about 1 1/2 cups of enchilada sauce to the skillet and simmer everything together for a few minutes. Serve vegetarian enchilada casserole with your favorite toppings such as sour cream, Greek yogurt, guacamole, green onions, brown rice, or fresh cilantro. Step 3 - Lay 6-8 tortillas on top of the sauce layer and spread about 1 more cup of the sauce onto the tortillas, fully coating them. A great way to enjoy all the flavors and the best part is that there is only one pan to clean. Your email address will not be published. Add salt, coriander powder, cumin powder, paprika, mixed herbs and enchilada seasoning. Words I love to hear are, Mom, whats for dinner? The same words I say to my mom every time we speak. large flour tortillas or 6 to 8 smaller sized. She has almost a decade of experience creating helpful articles, healthy recipes, and engaging social media posts for food websites, including Allrecipes, Cooking Light, and MyRecipes. Top the dish with a bit of grated cheese, and pop it back in the oven for about another 15 minutes, until it's all nice and crispy. can black beans, drained and rinsed, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window). Cover the casserole dish with aluminum foil and bake for 15 minutes. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. Glad you enjoyed it :), Your email address will not be published. Get a hearty serving of vegetables in this Mexican-inspired vegetarian casserole. Sprinkle cheese on top. Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. Preheat the oven to 375 degrees F. Coat the bottom of a 9x12" baking dish with a layer of enchilada sauce. STEP 3: Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Homemade sauce is economical and easy to make, here is my recipe for enchilada sauce or you can buy enchilada sauce that's made with wholesome ingredients. Your email address will not be published. Add the spinach and cook on low until the spinach is wilted. It takes about 20 minutes to toss together, but you can also make it well in advance and then bake it when youre ready for dinner! Directions Preheat oven to 375 degrees F (190 degrees C). Defrost vegetarian crumbles and heat with beans. Bake for 30 minutes, uncover, and bake for an additional 5-10 minutes to brown the cheese. Gluten-Free. It's hands-off, and it always gives the veg a really lovely flavour. ), Simple Stuffed Mushrooms in Garlic Cream Sauce, How To Fry Gnocchi (and why you should want to! Add some enchilada sauce to the bottom of your baking dish, top with corn tortillas, then add the filling, cheese, more tortillas, more filling, more cheese, more tortillas. We like larger flour tortillas because they fit perfectly in a round casserole dish. Add onion and red peppers. If you do this, cool it completely and transfer it to a freezer-safe container. Enchilada Sauce. Simmer, uncovered on medium heat until tortilla strips are softened, 3-5 minutes. For each one, I do my best to give full explanations of what I did and tips on what Id do differently next time. DIG IN! Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Youll probably have leftovers. Now add the rest of the vegetables . Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Serve hot enchilada casserole topped with a dollop of sour cream, sliced avocadoes, and crunchy tortilla chips. Cover the casserole and bake it for 20 minutes or so at 375F. Once they have softened, you can add the canned ingredients. While we love Mexican food, especially the enchiladas filling them individually can be time-consuming. Hi there! If you have some protein in your fridge you could brown up some ground beef instead of the beans and make a beefy casserole or dice up some chicken and go that route! Your email address will not be published. Tried this recipe? Pour the reserved enchilada sauce in an 88" casserole dish and spread to cover the bottom. Garnish with cilantro. If you've cooked this recipe, don't forget to leave a star rating! Garnish with fresh coriander (cilantro), if desired. ), I'll give you a brief description. Arrange 1/3 of the tortillas over the bottom of the prepared dish. I love to cook and love everything food-related, but I have no formal training. "This casserole is made from pinto and black beans layered with tortillas and cheese. Layer with Smart Ground crumbles, diced olives and remaining corn tortillas. Add zucchini and cook 5 minute or until tender. 4 of 16 View All. Spray a 9x13 casserole dish with cooking spray. Instructions. Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. Vegan Taco Soup (with Crispy Tortilla Strips), Creamy Cowboy Caviar (with Avocado Dressing), Roasted Frozen Green Beans (with Feta and Lemon), Festive Snowball Cocktail (just 3 ingredients! Place the last tortilla on top of the casserole and add the remaining sauce. 20 Easy 5-Ingredient Casseroles to Save Time and Money, 18 Easy Mexican Dishes with 5 Ingredients or Less, Our Favorite Regional Recipes Inspired by Mexican Cuisine, 25 Comfort Food Casseroles That Start With Rotisserie Chicken, 15 Desserts Easy Enough for a Weeknight and Special Enough for a Celebration, 10 Vegetarian Rice Casseroles for Cozy Meals. Cook and stir until tender, 2-3 minutes. Smaller tortillas may need to be trimmed to fit the contour of your casserole dish. Add black beans, corn, and garlic to the skillet. Chewy flour tortillas are paired with two types of cheese, green chile sauce, and black olives for a bold meal that just needs a dollop of sour cream to top it off. This should be enough to cover the bottom of the baking dish depending on its size. Cover with enchilada sauce, and cheese, and bake. Plus, the recipe is incredibly flexible and you can add whichever veggies or protein youd like to it, within reason. Stir in tortilla strips. Preheat oven to 375F. Add onion and red peppers. Make the filling and the enchilada sauce a few days before and store them separately in the refrigerator until it's time to assemble the enchilada casserole. Layer over beans, and top with remaining cheese. I hope you can find something and cook something! Check out more of our plant-based recipes here! Instructions. (Blend together: cup oil free mayo, 1 cup cilantro leaves, 4 quartered & seeded jalepeo peppers, 1 clove garlic, 1 tablespoon lime juice.) Heat oil in an 11-inch cast-iron or an ovenproof skillet over medium-high heat. 20082022 Macheesmo. Comforting and healthy! Preheat oven to 400F. Preheat the oven to 350F. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Add the honey, diced tomatoes and water. I've previously written a whole post about my homemade enchilada sauce, if you'd like to see step-by-step photos. Each bite is composed of corn tortillas, black beans, bell peppers, salsa, and a layer of rich cheeses. "Garnish with cilantro, sour cream, and other favorite toppings.". In a 13" X 9" baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. Make it vegan and replace the cheese with dairy-free cheese. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Tortillas are layered with fresh vegetables, chile sauce, pinto beans (both whole and refried), plus a creamy blend of sour cream, cottage cheese, and Cheddar. Once the crumbles begin to turn golden brown on the bottom, reduce the heat to medium heat and toss the crumbles around the skillet while it continues to brown. Cover and set temperature to 300F/150C and timer to 30 minutes. This Vegan Enchilada Casserole is the definition of hearty vegan comfort food. Top with a final layer of cheese. The last layer of the casserole should a few tortillas on top. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Add 1/2 cup of enchilada sauce to the bottom of a 9x13 inch casserole dish. Cook and stir until tender, 2-3 minutes. 5/5 (9) Total Time: 1 hr The end result tastes just like my favourite vegetarian enchiladas. It doesn't get much easier, or tastier, than this all-in-one dish. Whisk in 3 tbsp flour. Stir in the corn and black beans and mix well. Lay half of the tortillas in the bottom of the dish. Reduce the heat to medium and stir in the spices, tomatoes, chipotle pepper, adobo sauce, coffee, and tamari sauce. Add onion and peppers. Step 7. This easy vegetarian dinner recipe is sure to become a new family favorite. Spoon refried beans over the quinoa and spread out as best you can. Cook and stir until spinach wilts. Cover the bottom of your casserole dish with some tomato sauce. Spreading as evenly. Simmer for 5-10 minutes. Step 8. Keep whisking as it heats up. Enchilada casserole keeps well in the fridge for 4-5 days. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. In a large bowl, combine corn, black beans, 1 cup of enchilada sauce, cup of salsa, and cilantro. Feel free to use different vegetables if you like - there are some more ideas in the blog post. The casserole will keep great in the fridge for 4-5 days. It has all of the flavors of enchiladas with less work; perfect for an easy weeknight meal. Vegetable Enchilada Casserole. Each bite is layered up with sauted fajita veggies, brown rice, and black beans. Replace the tofu with pound of ground chicken breast. Vegetarian enchiladas can be made ahead of time and frozen for up to three months. Go crazy with filling ideas here! Top Tip Tofu that has had the excess moisture removed will have a similar texture to seasoned ground meat in this recipe. Stir in the beans. Spray a large oval Crock Pot with cooking spray. Set mixture aside. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. Cook and stir until tender, 2-3 minutes. Add onion and peppers. Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat. Add cup of vegetables such as bell peppers, zucchini, or beans to the tofu mixture. Turn off heat and add diced green chile peppers. Required fields are marked *. Prepare mashed potatoes (see our full recipe here) Using a 9" x 13" baking dish, pour approx. Spoon the cheese sauce over the vegetables. "Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven," says recipe creator KDCG. Some gaps will remain and that is okay. 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