Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegetarian Enchilada Casserole. Layers of corn tortillas, homemade enchilada sauce, peppers, squash and cheese. Vegetarian & Gluten-Free.
There must be something in the water because I can’t stop seeing babies everywhere. In my Facebook news feed, from my neighbors down the road, college friends; life at this stage is really, really fun. Now that I’m into my thirties, my weekends have shifted from weddings, brunches and bachelorettes to baby showers, playing at the park and catching up over nap time. Secretly, I’m so much better at this stuff since it’s almost impossible for me to stay up past 11PM and I cannot function after
three two glasses of wine.
Is there anything better than being greeted with infant smiles, giggles and squeals? My world stops when I get to enjoy these little angels; holding them, making silly faces and cooing back to them while my momma friends get a little moment of peace.
My love language is food. Always has been and likely always will be. I’m fairly certain this is genetic as my mom and sisters are both deeply entrenched in the need of giving food. So, as my friends due-dates draw closer, I make it my mission to stock the freezer. Soups, lasagna, casserole, granola bars, smoothie packs. Life is about to get crazy, I just happy to help out with this small part.
Since I tend to go on auto-pilot for these events and bring the exact same thing (manicotti, baked ziti, lasagna), I wanted to branch out of my Italian ways and gift something a little different.
Which brings me to this enchilada casserole. Also known as the dish that you will make over and over again, gift to new moms and still want more of. It’s so much easier than lasagna with just as much flavor. Make a quick enchilada sauce (I love this 15 minute version), saute some vegetables and layer. That’s it! No fuss, little mess.
Less time in the kitchen means more time getting to snuggle new babies.
This casserole also makes a ton! At least, a ton for my little family of two. I have a two-meal max on leftovers, so I pulled out four pieces and froze the rest for busy weeknights this Fall.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegetarian Enchilada Casserole. Layers of corn tortillas, homemade enchilada sauce, peppers, squash and cheese. Vegetarian & Gluten-Free
If you love these vegetarian enchilada casserole, then you will love my Sweet Potato and Black Bean Enchiladas, Instant Pot Quinoa Enchiladas, Veggie Fajita Enchiladas and Zucchini Enchiladas.
(7 comments) leave a comment
HI Alex, This looks great. I have a few questions: how large of a casserole dish? Also, can you use cotija cheese instead and OK to leave out beans? If so, do you recommend more veggies? Thanks for any intel.
Hi Nancy! I usually use my 9×13 casserole dish for this one. Yes, I think any kinda of cheese would work well and you can increase the veggies a bit; but the beans only make up for 1 1/2 cups so I think a small increase would still work great. Let me know how it turns out!
too bad im vegan :)) check out this video guys https://www.youtube.com/watch?v=S5KjDvEZ_Ts
I got super happy then super sad reading this lol (you get me lovely)!! So.. I think two things: 1- FNCE may do us dirty since we both can’t stay up past 11 nor have more than 2 glasses of wine & 2- when we become mamas we’ll have plenty of delicious and nutritious frozen meals at our fingertips! LOVE YOU gal!
Ha! FNCE always kills me 🙂 Love you!
This looks absolutely delicious! And perfect for leftovers too.