Vegetable Enchilada Casserole
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
3753 kcal
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Course
Main Course
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Cuisine
American, International, Vegetarian
Vegetable Enchilada Casserole
Description
Vegetable Enchilada Casserole starts by combining diced zucchini, drained black beans, frozen corn, sliced green onions, chopped cilantro, and diced green chiles with salt. The enchilada sauce is prepared by cooking chili powder and flour in oil, then gradually adding water, tomato paste, and spices including cumin, garlic powder, cayenne, and salt until it thickens.
In a casserole dish, sauce is spread, followed by layered corn tortillas, the vegetable mixture, more sauce, and shredded taco cheese repeated in thirds. Baking this assembly at 350°F allows the tortillas to soften and absorb sauce flavors while the cheese melts and browns lightly. The result is a moist, richly spiced casserole with vegetable bites in every serving.
This dish works well as a vegetarian entrée or a side dish for Mexican-themed meals. Making your own enchilada sauce ensures fresh flavor without additives. Using cooked beans from dry and frozen vegetables can save time and enhance convenience without sacrificing texture.
Using cooked beans stored frozen is practical and can improve texture and flavor, making leftovers easier to manage.
Ingredients
- 12 corn tortillas $0.64, small
- 1.5 cups taco blend cheese $0.94, shredded
- 1 zucchini $0.95, about 3/4 lb
- 1 oz. can black beans $0.55, drained
- 1 cup corn kernels $0.63, frozen
- 1 oz. can diced green chiles $0.87
- 1/2 green onion $0.38, bunch (3-4 each
- 1/4 bunch cilantro $0.22, fresh, optional
- 1/4 tsp salt $0.02
Enchilada Sauce
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 2 Tbsp chili powder $0.30
- 2 Tbsp all-purpose flour $0.02
- 2 cups water $0.00
- 3 oz. tomato paste $0.33
- 1/2 tsp cumin $0.05, ground
- 1/2 tsp garlic powder $0.05
- 1/4 tsp cayenne pepper $0.02
- 3/4 tsp salt $0.03
Instructions
- Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
- To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about 3-5 minutes).
- Preheat the oven to 350 degrees. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
- Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.
Notes
- Using beans cooked from dry and stored frozen is an effective way to prepare the dish ahead or reduce reliance on canned beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3753 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 375.3kcal | 19% |
| Carbohydrates | 50.3g | 17% |
| Protein | 16.68g | 33% |
| Fat | 14.22g | 22% |
| Sodium | 978.73mg | 41% |
| Fiber | 13.5g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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