5.0 from 3 votes
Vegetarian Enchilada Casserole
Make a hearty, healthy, tasty vegetarian enchilada casserole with black beans, sweet potato, and more roasted vegetables. A satisfying meal-prep family dinner!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 4 to 6
Calories: 754 kcal
Course:
Dinner
Cuisine:
Spanish
Ingredients
- 2 red or green bell peppers, diced
- 1 large sweet potato, diced
- 1 white or yellow onion, diced
- 3 tablespoons of olive oil
- 2 (15-ounce) cans of black beans, drained and rinsed
- 2 cups of frozen or canned corn
- 3 cups of red or green enchilada sauce
- 12 corn tortillas, cut in half
Instructions
- Preheat the oven to 400 degrees F. and line one large baking sheet with parchment paper or a silicone mat.
- Place the pepper, sweet potato, and onion in the middle of the baking sheet in an even layer. Drizzle with the oil, mix well to evenly coat the vegetables.
- Roast for 30 minutes or until the sweet potato is tender.
- Once the roasted ingredients are ready, remove them from the oven and lower the heat of the oven to 350 degrees F.
- Add the beans, corn, and ½ cup of enchilada sauce to the baking sheet. Mix well on the baking sheet and set aside.
- Add 1 cup of enchilada sauce to the bottom of a 9x13 inch baking casserole dish.
- Place a single layer of corn tortilla on top of the sauce.
- Add all of the ingredients from the baking sheet and press them down to make a compacted layer. Evenly pour ½ cup of enchilada sauce and cover with the remaining corn tortillas.
- Evenly pour the remaining enchilada sauce over the corn tortillas covered with aluminum foil, and bake for 20 minutes. Uncover and cook for 15 minutes.
- Remove from the oven and set it on a cooling rack.
Cup of Yum
Notes
- To save time: Optionally use pre-prepared diced sweet potato and/or onion, etc.
- For more flavor: Optionally toast the tortillas to add depth to this simple vegan Mexican casserole.
- To adjust texture: Optionally mash a portion of the beans.
- Leave it to rest: Just a few minutes help it set slightly so it holds better when sliced/served.
Nutrition Information
Calories
754kcal
(38%)
Carbohydrates
130g
(43%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Sodium
1767mg
(74%)
Potassium
1407mg
(40%)
Fiber
30g
(120%)
Sugar
19g
(38%)
Vitamin A
13494IU
(270%)
Vitamin C
57mg
(63%)
Calcium
155mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 754
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 130g | 43% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1767mg | 74% |
| Potassium | 1407mg | 30% |
| Fiber | 30g | 120% |
| Sugar | 19g | 38% |
| Vitamin A | 13494IU | 270% |
| Vitamin C | 57mg | 63% |
| Calcium | 155mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.