vegetarian enchilada casserole

This vegetarian enchilada casserole is one of the best things I’ve made in a long time. I joked on Instagram that I could eat the whole pan in one sitting. It’s the truth. I really could eat the whole pan in one sitting. I didn’t, but I could. I did, however, eat half the pan in one sitting (insert wide eyed emoji here). My intention was to make the casserole and then have it for lunches and dinners throughout the week. Well, it’s been two days and the casserole is gone. My husband ate almost the entire other half last night and then I brought the remaining last bit to work for lunch today. I couldn’t help myself. I have no self control.¬†At least it’s healthy-ish. That’s how I consoled myself after eating half the pan for dinner on Monday night.

vegetarian enchilada casserole

I love enchiladas but making them from scratch can be messy and time consuming. They are not complicated, but they are pretty involved. Enchilada casseroles are a great way to avoid some of that work because you skip the steps of warming the tortillas, dunking them in the sauce and rolling them up. It’s way, way less messy. You just make the filling and then layer everything into a casserole dish. This particular recipe also utilizes store bought enchilada sauce. I mean, I’m sure homemade would be better but….ain’t nobody got time for that. Store bought enchilada sauce is fine in this dish.

This is a vegetarian dish and it’s really hearty and filling without the meat, but you can totally switch up the filling if you want. Add some chicken, remove the beans, use ground beef, whatever. But I really love this version and if you’re trying to eat meatless more often or switch over to a vegetarian lifestyle, this is an excellent dish to keep in your recipe drawer. It’s certainly going in mine.

vegetarian enchilada casserole

Print Recipe
Vegetarian Enchilada Casserole
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the oil over medium heat in a large pan. Once the oil is hot add the onion and cook for 5 minutes. Then add the garlic and cook for an additional minute.
  3. Add the drained beans, corn, pickled jalapenos, chili powder and cumin. Sprinkle with salt and pepper and cook for 1-2 minutes until heated through.
  4. Next, stir in the fire roasted tomatoes and spinach. Cook 2-3 minutes until the spinach is wilted (it will wilt down a lot). Turn off the heat and set to the side. Now you're ready to assemble
  5. Spray a 9x13 dish with cooking spray.
  6. Pour about 1/2 a 10 ounce can of red enchilada sauce in the bottom of the pan. Layer 6 corn tortillas over the sauce so that they are overlapping and covering the entire bottom of the dish.
  7. Top the corn tortillas with about half of the bean mixture.
  8. Top that with half the shredded cheese (about 1 cup).
  9. Next, layer 6 more corn tortillas on top of the cheese. Pour the rest of the first can of enchilada sauce evenly over the tortillas. Use a spatula to make sure the sauce is evenly spread over the tortillas.
  10. Spread the rest of the bean mixture evenly over the top.
  11. Top with the final 6 tortillas. Pour the second can of enchilada sauce over the tortillas. Top with the rest of the cheese (about 1 cup).
  12. Bake the enchilada casserole uncovered at 375 degrees for half an hour. Remove from the over after 30 minutes and let set for 5-10 minutes. Sprinkle with the cilantro and scallions and serve.
Recipe Notes

*I put a lot of jalapenos in this dish because I like the spice. If you like things less spicy, lessen the amount or just eliminate the jalapenos.

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