Get the Recipe Vegetarian Enchilada Layered Casserole (Lasagna-Style)

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    45 mins

  • Servings

    8 servings

  • Calories

    333 kcal

  • Course

    Dinner

  • Cuisine

    Mexican

Get the Recipe Vegetarian Enchilada Layered Casserole (Lasagna-Style)

This vegetarian enchilada casserole is like a Mexican-inspired lasagna, with layers of corn tortillas, and a flavorful veggie filling loaded with black beans, peppers and chiles, mushrooms, corn, and enchilada sauce. An easy dinner the whole family will love!

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Ingredients

Servings
  • 2 cups Red Enchilada Sauce
  • 8 ounces baby bella mushrooms diced
  • 1 teaspoon neutral oil
  • 1 cup yellow onion diced
  • 1 red bell pepper diced
  • 1-2 Tablespoons Jalapeno (ribs and seeds removed) finely chopped, optional
  • 2 garlic cloves minced
  • 4 ounces diced green chiles
  • 15 ounces canned black beans drained and rinsed
  • 1 cup frozen corn thawed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 corn tortillas cut in half
  • 2 ½ cups shredded cheese*
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Instructions

  1. Preheat oven to 375°F. Prep a 9x13 pan by spreading ½ cup enchilada sauce across the bottom of the dish.
  2. Heat a large skillet over medium-high heat. Add diced mushrooms and cook for 4-5 minutes with a pinch of salt, as the water evaporates. Add oil to heat. Then, add diced onion, bell peppers, and jalapeno. Saute for 2-3 minutes.
  3. Add garlic, diced green chiles, beans, thawed corn, and seasoning. Cook for 2-3 minutes. Remove from heat, and stir in 1 cup enchilada sauce.
  4. Layer corn tortillas across the bottom of the prepared baking dish. Spread approximately 2 cup of veggie filling across the tortillas. Sprinkle a layer of cheese across the top. Lay another layer of tortillas, filling, then cheese. On the third layer, pour the remaining enchilada sauce on top of the veggies, then top with cheese.
  5. Bake for 20-25 minutes until the cheese is melty and bubbly. Let the casserole rest for 5-10 minutes, then slice into it like lasagna.
  6. Serve and garnish with cilantro, red onion, avocado, or sour cream as desired. Enjoy!

Notes

  • Shredded Cheese: use a combination you love; cheddar & Monterey jack is my go-to. Shred it yourself for the best results!
  • Jackfruit: if you want to add jackfruit, drain and shred it before hand, then add it with the chiles.

Nutrition Information

Show Details
Calories 333kcal (17%) Carbohydrates 46g (15%) Protein 17g (34%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.003g Cholesterol 28mg (9%) Sodium 1031mg (43%) Potassium 525mg (15%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 1222IU (24%) Vitamin C 33mg (37%) Calcium 252mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 333 kcal

% Daily Value*

Calories 333kcal 17%
Carbohydrates 46g 15%
Protein 17g 34%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.003g 0%
Cholesterol 28mg 9%
Sodium 1031mg 43%
Potassium 525mg 11%
Fiber 10g 40%
Sugar 7g 14%
Vitamin A 1222IU 24%
Vitamin C 33mg 37%
Calcium 252mg 25%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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