Vegetarian Enchilada Casserole

5.0
(1)

Packed with nutritious veggies and black beans, this casserole has all the flavors of a classic enchilada. Top with sour cream and avocado for a creamy finish.

Vegetarian Enchilada Casserole
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
25 mins
Stand Time:
10 mins
Total Time:
65 mins
Servings:
8

Ingredients

  • 2 cup chopped carrots

  • 1 ½ cup chopped onions

  • 4 cloves garlic, minced

  • 2 tablespoon vegetable oil

  • 1 15 ounce can black beans, rinsed and drained

  • 1 cup fresh or frozen corn kernels

  • 1 cup frozen shelled edamame

  • 1 4 ounce can diced green chilies, drained

  • 1 28 ounce can green enchilada sauce

  • 15 5-6 inch corn tortillas

  • 1 ½ cup shredded Mexican-style four cheese blend (6 oz,)

  • Sour cream (optional)

  • Sliced avocado

  • Chopped fresh cilantro

Directions

  1. Preheat oven to 400°F. In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. Stir in beans, corn, edamame, and chiles. Cook and stir 2 minutes more.

  2. Spoon about 1/2 cup of the enchilada sauce in the bottom of a 3-qt. rectangular baking dish. Top with one-third of the vegetable mixture; one-third of the tortillas, overlapping and tearing to fit as necessary; 1/2 cup of the cheese; and one-third of the remaining enchilada sauce. Repeat layers twice.

  3. Bake, uncovered, about 25 minutes or until heated through. Let stand 10 minutes. Top with sour cream, if desired, avocado, and chopped fresh cilantro.

Nutrition Facts (per serving)

374 Calories
17g Fat
47g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 374
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 741mg 32%
Total Carbohydrate 47g 17%
Total Sugars 6g
Protein 13g
Vitamin C 8.3mg 42%
Calcium 223mg 17%
Iron 1.9mg 11%
Potassium 607mg 13%
Folate, total 82.5mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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