Vegetarian Enchilada Layered Casserole (Lasagna-Style)
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5
9 reviews
Excellent
Vegetarian Enchilada Layered Casserole (Lasagna-Style)
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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
- 2 cups Red Enchilada Sauce
- 8 ounces baby bella mushroom diced
- 1 teaspoon neutral oil
- 1 cup yellow onion diced
- 1 red bell pepper diced
- 1-2 Tablespoons jalapeño finely chopped, optional, ribs and seeds removed
- 2 garlic minced, cloves
- 4 ounces diced green chiles
- 15 ounces black beans drained and rinsed, canned
- 1 cup corn thawed and drained, frozen
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 15 corn tortillas cut in half
- 2 ½ cups cheese shredded
Instructions
- Preheat oven to 375°F. Prep a 9x13 pan by spreading ½ cup enchilada sauce across the bottom of the dish.
- 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.
- 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.
- 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.
- 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.
- Serve and garnish with cilantro, red onion, avocado, or sour cream as desired. Enjoy!
Equipments used:
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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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