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vegetarian enchilada casserole

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vegetarian enchilada casserole

Vegetarian Enchilada Casserole

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 slices 1x
  • Category: dinner, healthy, vegetarian, gluten-free, main
  • Method: oven
  • Cuisine: vegetarian, Mexican
  • Diet: Vegetarian

Description

Vegetarian Enchilada Casserole. Layers of corn tortillas, homemade enchilada sauce, peppers, squash and cheese. Vegetarian & Gluten-Free


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 slices 1x
  • Category: dinner, healthy, vegetarian, gluten-free, main
  • Method: oven
  • Cuisine: vegetarian, Mexican
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 slices 1x
  • Category: dinner, healthy, vegetarian, gluten-free, main
  • Method: oven
  • Cuisine: vegetarian, Mexican
  • Diet: Vegetarian
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup white onion, chopped
  • 1 poblano pepper, chopped
  • 3 cups summer squash, halved then thinly sliced into half moons (yellow squash, zucchini or mix of both)
  • 1 red bell pepper, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon smoked paprika
  • 1 can pinto beans, drained and rinsed
  • 1/3 cup cilantro leaves, chopped, plus more for garnish
  • 12 corn tortillas, sliced into strips
  • 1 1/3 cups shredded mexican blend cheese
  • 2 1/2 cups enchilada sauce (I love my homemade enchilada sauce or store bought)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat the oil in a large skillet over medium heat. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes.
  3. Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. Stir in the pinto beans and cilantro.
  4. Lightly grease a casserole dish, spread a little of the enchilada sauce on the bottom (about 1/2 cup) then 1/2 of the tortilla strips.
  5. Follow up with 1/2 of the vegetables, half of the sauce and 2/3 cup of cheese. Repeat with another layer of tortilla strips, vegetables, sauce and cheese.
  6. Lightly tent with foil and bake for 15 minutes; remove foil and bake another 5 minutes until cheese is bubbly and cheese is melted.
  7. Remove from oven, let sit for 5 minutes then slice into 8 pieces.

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