When it comes to making a winner of a dinner, you can never go wrong with enchiladas. I mean, who doesn’t love a large saucy casserole dish covered in cheese? If you just raised your hand, I don’t think we can be friends anymore.
But if I’m really being picky, the one problem with enchiladas is the stuffing and rolling. Not to say our butternut squash enchiladas are not worth that little bit of extra effort, but sometimes you just want to throw everything in a pan, get it in the oven, and call it dinner.
And that is why I bring you this casserole. Kinda like a lasagna, but instead of tomato sauce, we have a super simple homemade enchilada sauce. And instead of the usual ricotta and spinach, we have beans, corn, and a whack load of cheddar cheese. It ain’t enchiladas without the cheese!
It may not be a quickie dinner, but once made, the leftovers will come to your dinner rescue the next night, and the next night, AND the next night. It’s not called big batch for nothing!
So forget the rolling and get stacking!
Dara
Vegetarian Enchilada Casserole
Print recipe| Serves | 8 |
| Dietary | Vegetarian |
| Meal type | Main Dish |
| Website | Adapted from Weelicious |
Ingredients
- 1 red pepper (diced)
- 1 zucchini (diced)
- 1/2 Tsp garlic powder
- 1/2 Tsp cumin
- 1/2 Tsp salt
- 1/2 cup Greek yogurt
- 1 egg
- 1 can corn (drained)
- 1 can black beans (drained and rinsed)
- 1/4 cup cilantro (chopped)
- 2 1/2 Cups cheddar cheese (grated and divided)
- 6 whole wheat or corn tortillas
Enchilada Sauce
- 2 Tsp canola oil
- 1/2 large onion (chopped)
- 1 clove garlic (minced)
- 1/2 Tsp kosher salt
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tsp honey
- 1 28 oz can diced tomatoes (undrained)
Note
This enchilada casserole is a Mexican twist on the traditional Italian lasagna. It can be made a day or two ahead of time and baked off right before serving. It also freezes well whole before baking or as individual servings after it's cooked.
Directions
| Enchilada Sauce | |
| 1. | Heat oil over medium high heat and saute onion and garlic for about 5 minutes, or until softened. Add cumin, chili powder, and salt and saute one more minute. |
| 2. | Add honey and diced tomatoes and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Let cool slightly and puree with an immersion blender until smooth and set aside. |
| Casserole | |
| 3. | In a large bowl combine red pepper, zucchini, garlic powder, cumin, salt, Greek yogurt, 2 cups of cheese, egg, and cilantro. Stir until mixed together. |
| 4. | Preheat oven to 350 and spray a 9 x 13 pyrex with cooking spray. Add about 1 cup of enchilada sauce to the bottom of the pan and layer with two tortillas. Top with half of the vegetable and cheese mixture. Continue layering with tortillas, sauce, and remaining vegetable mixture finishing with tortillas and sauce. |
| 5. | Sprinkle remaining half a cup of cheese evenly over the top and bake, uncovered, for about 45 minutes. |
[…] Weeknight Tacos Getty from GettyStewart.com: Winter Salads Dara from HowToEat.ca: Big Batch Vegetarian Enchilada Casserole Zannat from Food4Happiness: Five things to do with roast chicken Adriana from […]