Vegetarian Enchilada Casserole
Servings Prep Time
6people 20minutes
Cook Time
30minutes
Servings Prep Time
6people 20minutes
Cook Time
30minutes
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 9×13 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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