Recipes and Cooking Vegetarian Enchilada Casserole 5.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 25 mins Stand Time: 10 mins Total Time: 1 hrs 5 mins Servings: 8 Jump to Nutrition Facts 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 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. 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. Bake, uncovered, about 25 minutes or until heated through. Let stand 10 minutes. Top with sour cream, if desired, avocado, and chopped fresh cilantro. Rate it Print Nutrition Facts (per serving) 374 Calories 17g Fat 47g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.