easy vegetarian enchilada casserole

Add 2 teaspoons taco seasoning and the corn and cook for another minute. This casserole has so much flavor, meat-lovers will devour this recipe too. I'd personally reheat it thoroughly in the microwave. Then remove the foil, add some extra cheese, and bake for another 10-15 minutes to melt the cheese. Step 2: Prepare the casserole. Cover the casserole dish with aluminum foil and bake for 15 minutes. 19 Comments. Add a healthy serving of taco seasoning to taste. This vegan-friendly casserole uses a cheesy non-dairy sauce, along with enchilada sauce, to create a rich dish. This crowd-pleasing casserole is easy make and it can be easily tailored for heat lovers or the spice averse. Your email address will not be published. Set mixture aside. Serve vegetarian enchilada casserole with your favorite toppings such as sour cream, Greek yogurt, guacamole, green onions, brown rice, or fresh cilantro. Cook, frequently stirring, for 3 minutes. Cook and stir until tender, 2-3 minutes. Reheat the leftover enchilada casserole covered in the oven at 350 for 15 to 2 minutes until it's heated through. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Get all the flavors of a loaded burrito in this convenient casserole. Preheat oven to 400F. This easy vegetarian dinner recipe is sure to become a new family favorite. Some gaps will remain and that is okay. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Heat oil in an 11-inch cast-iron or an ovenproof skillet over medium-high heat. 20 Easy 5-Ingredient Casseroles to Save Time and Money, 18 Easy Mexican Dishes with 5 Ingredients or Less, Our Favorite Regional Recipes Inspired by Mexican Cuisine, 25 Comfort Food Casseroles That Start With Rotisserie Chicken, 15 Desserts Easy Enough for a Weeknight and Special Enough for a Celebration, 10 Vegetarian Rice Casseroles for Cozy Meals. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Read More, Copyright 2020 Foodie Pro on the FoodiePro Theme. Pour a thin layer of sauce (approximately cup of enchilada sauce) into the casserole dish. ), Easy mushroom and goat's cheese wellingtons with parsley pesto, (~ 3 oz) mushrooms (~ 6 medium mushrooms), (~ 1 cup) enchilada sauce (shop-bought or homemade), drained (240g, or ~ 1 cups, when drained), If you're using homemade enchilada sauce, prepare it while the vegetables are roasting. Heat a medium sized skillet over medium heat. Serve hot, topped with fresh cilantro. Mix the beans, corn, taco seasoning, diced tomatoes, and half of the enchilada sauce. When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. 250 ml (~ 1 cup) enchilada sauce (shop-bought or homemade) 400 g tin black beans, drained (240g, or ~ 1 cups, when drained) 4 small flour tortillas, cut into bitesized pieces 75 g cheddar cheese, grated (~ cup when grated) Fresh coriander (cilantro), to garnish Instructions Cut the vegetables into chunky dice, and toss them in a little oil. I made this recipe for supper tonight, very tasty. Use the back of a spatula to press the crumbles down and let them cook for a few minutes undisturbed. Layered with black beans, corn, green chilies and corn tortillas! It doesn't get much easier, or tastier, than this all-in-one dish. Cook the vegetable mixture for 10-15 minutes until the peppers are heated through. When the vegetables are fairly soft, add the enchilada sauce, tinned black beans, and the pieces of tortilla. Cover with foil and bake in a preheated oven for 15 minutes. I am Anne and welcome to Simple and Savory where you will find no fuss and DELICIOUSLY easy recipes that are made with wholesome, fresh everyday ingredients. It can be substituted with an equal amount of soy sauce. ShopAboutPrivacy Policy AccessibilityContact, Recipe IndexCooking 101Instant Pot 101Cookbook, DashboardMeal PlansVirtual Cooking ClassesTips & Tricks. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! The perfect veggie-packed comfort food. These are my go-to veggies for Tex-Mex cooking. Bake for 20 minutes or until the top is just set. To finish the filling, add about 1 1/2 cups of enchilada sauce to the skillet and simmer everything together for a few minutes. Cut each tortilla into 4 equal squares, trimming off the rounded edges. Continue to cook for a few minutes to combine flavors. Your email address will not be published. There is some work involved in putting this casserole together (although less than traditional enchiladas) so it can be helpful to prep everything and then just toss it in the oven! Add the black beans, tomatoes, and green chilies. Preheat oven to 425F. A full mix of favorite vegetables including sweet potatoes, black beans, corn, red peppers, and ALL the toppings piled high in a casserole with enchilada sauce! Its a winner! Add a layer of the vegetable filling, followed by about 1/3 of the cheese. Lastly, cover the pan with foil, then bake for 20 minutes. Season with salt to taste. The pieces of tortilla soak up a little of the sauce, just like in 'real' enchiladas - and by the time you've scooped up a big forkful, it's totally irrelevant that they weren't neatly rolled. In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. Fold in half of the cheese and pour into the pan. A full mix of favorite vegetables: sweet potatoes, black beans, and corn and ALL the toppings piled high in a casserole with enchilada sauce! Feel free to use different vegetables if you like - there are some more ideas in the blog post. It all tastes the same once you're eating it, so why bother faffing around rolling each enchilada up separately? Wrap the block in a towel and place a heavyish object such as a plate on top of it. can black beans, drained and rinsed, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window). Add zucchini and cook 5 minute or until tender. Preheat oven to 350 degrees. Spread half of the chicken mixture over the tortillas. Prepare the Veggies. Skip the optional vegan cheese sauce, and drizzle the top of your casserole with this easy jalapeno cream sauce. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Repeat with more tortillas, the rest of the vegetable filling, more cheese, and a final layer of corn tortillas. Ill bring up the tricky parts and the easy parts. Cover and set temperature to 300F/150C and timer to 30 minutes. 3 days ago food.com Show details . Cover the bottom of your casserole dish with some tomato sauce. Cook dinner and stir till tender, 2-3 minutes. Black beans, corn, and green chiles go in later, but you want to saute these alone in some olive oil with spices so they soften. Serve while warm. I probably wouldn't bother if I was just making this for my family, but if we had guests, I'd probably choose one or two of these to serve alongside: To make my enchilada casserole, I used mushrooms, courgette (zucchini), and red and yellow peppers. Stir, bring to a boil, cover and simmer for 10 minutes. Plus, the recipe is incredibly flexible and you can add whichever veggies or protein youd like to it, within reason. Step 7. Hi, I'm Archana: a former software engineer, now a full-time blogger. Sprinkle cheese on top. Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Repeat the layering with one more tortilla, the filling, the cheese, and the sauce. Bake the vegan enchilada casserole recipe ahead of time and reheat the casserole when desired. As you might guess from the name of this dish, it begins with roasted vegetables. Add onion and red peppers. Add the onions, garlic cloves, red bell pepper, and zucchinis. Spray an 8-inch baking dish with cooking spray. This is a great recipe to make ahead of time, and there are a few ways to do it. Spray an 8 x 8 baking dish with cooking spray; set aside. Then stir in the chili powder, smoked paprika, salt, cumin, and black pepper. Place 6 tortillas on top of the sauce overlapping slightly. Baking in a disposable pan, as well as sealing the baking dish with plastic wrap, will keep them fresh. Directions Preheat oven to 375 degrees F (190 degrees C). Add your favorite toppings to each serving. your (shop-bought or homemade) enchilada sauce, garlic bread (if you don't mind double carbs), tinned sweetcorn (add along with the black beans). Makes a great "make-ahead" dish bake when ready to eat. Notify me of follow-up comments by email. Bake. Pour the cheese sauce all over. Sprinkle an even layer of cumin next. Change up the Cheese. Cook and stir until tender, 2-3 minutes. Top with remaining enchilada sauce and vegan cheese. Say hello to your new favorite Tex-Mex dinner! Ingredients Filling 2 - 3 tablespoons of water or vegetable broth 1 cup diced white onion 5 large garlic cloves, minced 1/2 cup corn 1 cup diced bell pepper Once the crumbles start to turn golden brown, reduce the heat to medium to prevent burning. Drizzle cup of the enchilada sauce over the mixture of chicken, and then sprinkle with cup of cheese. STEP 3: Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Uncover and cook an additional 10 minutes Remove the casserole from the oven and cover it again with aluminum foil and allow it to set up for about 10 minutes. All you need are tortillas, salsa, onions, refried beans, and plenty of cheese. Preheat the oven to 400. To make the enchilada casserole, lay 2 flour tortillas in a casserole dish then top with some of the pepper mixture, beans, corn and enchilada sauce. This looks really yummy! Scatter a handful each of cilantro and scallions over the tortillas. Instead of rolling the veggies and beans up into individual tortillas, I just mixed it all together (including bitesized pieces of tortilla), casserole-style. All you need is your favorite salsa, and maybe a dollop of sour cream, to round out these delicious Mexican-inspired casseroles. Mix well until everything is coated in the sauce. Top with more tortillas, enchilada sauce and sprinkle with green onions and cilantro. Garnish with fresh coriander (cilantro), if desired. You can reheat the whole thing in the oven until warmed through or reheat individual portions in the microwave works fine also. Learn how your comment data is processed. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Preheat oven to 425F. If you have a high pan, you can pile up the filling or even add another layer. Bake at 350 for 25-30 minutes on a low rack. If you're craving Tex-Mex, but don't want to go through the trouble of setting up a taco station or deep frying dishes like chile rellenos, then these tasty casseroles are just what you need. Layer 2-3 tortillas, cutting in half to fit if needed, over the sauce so that the bottom of the pan is covered. Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary. You can freeze this casserole. Cover the baking dish with foil and bake for 20 minutes. Simmer for a few minutes and then remove from heat. Diced Tomatoes - Fresh or canned tomatoes will work in this recipe. Picante sauce gives it just the right kick.". Salt to taste. Vegan Taco Soup (with Crispy Tortilla Strips), Creamy Cowboy Caviar (with Avocado Dressing), Roasted Frozen Green Beans (with Feta and Lemon), Festive Snowball Cocktail (just 3 ingredients! Feel free to customize it with other flavorful additions like corn, black olives, or pickled jalapeos. This warm and comforting casserole is an easy weeknight dinner that the whole family will love. Ive posted almost 2,000 recipes on Macheesmo. Top with a final layer of cheese. Just be aware that some vegetables roast more quickly or more slowly than others, so bear that in mind - you may need to add some veg to the dish a little later than others. Stir in the spices, tomatoes, chipotle pepper, adobo sauce, coffee and tamari sauce. Use the back of a spatula to press the crumbles down, and let them cook for a few minutes undisturbed. Making the Vegetable Filling for Enchiladas, Other Filling Ideas for Enchilada Casserole. Words I love to hear are, Mom, whats for dinner? The same words I say to my mom every time we speak. You can pretty much roast up whatever vegetables you like for this enchilada casserole. Either way works just fine. To make enchilada casserole vegan, substitute the Mexican cheese blend with dairy-free shredded cheese, This casserole dish is medium spicy, to make it spicier add additional jalapeno or spicy red chili powder, Blacks beans can be substituted with red kidney beans or a protein of your choice. Nutritional information is approximate, and will depend on your exact ingredients. Just in case you've never had enchiladas before (what have you been doing all your life? Preheat the oven to 350 degrees. In a large oven safe skillet, heat the olive oil over medium/high heat. I hope you can find something and cook something! We like larger flour tortillas because they fit perfectly in a round casserole dish. Chef Tip - Keep scraping off the sides of the pan as it cooks. Once the crumbles begin to turn golden brown, reduce the heat to medium and toss the crumbles around in the skillet to let them brown up a little bit more. However, it's sometimes nice to prepare some side dishes, if only so you can have a bit of variety on the plate. Once the crumbles begin to turn golden brown on the bottom, reduce the heat to medium heat and toss the crumbles around the skillet while it continues to brown. Stacked Fajita Vegetable Enchilada Casserole, 21 Mexican Chicken Casseroles for Delicious Dinners, 16 Mexican-Inspired Casseroles for Family-Pleasing Dinners, 7 Enchilada Casserole Recipes That Taste Too Good to Be True, 15 Easy Skillet Recipes That Are Perfect for Fall Dinners. Finally, remove and let cool for at least 5 minutes, then top with desired toppings and serve. It's simple! 6. Add more enchilada sauce to make the dish saucier. Make it vegan and replace the cheese with dairy-free cheese. Follow by a final layer of tortillas, enchilada mixture, remaining 1/2 cup of sauce and cheese. Stir together the enchilada sauce and canned tomatoes in a small mixing bowl and set aside. What's the Difference Between Mexican Cuisine and Tex Mex? Stir in tortilla strips. Enchilada casserole keeps well in the fridge for 4-5 days. Homemade sauce is economical and easy to make, here is my recipe for enchilada sauce or you can buy enchilada sauce that's made with wholesome ingredients. Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and saut until fragrant, about one more minute. Heat oil in a 12-inch skillet over medium heat. Add the peppers and cook for about 2 minutes or until soft. Think of this enchilada casserole as a cheat code to your favorite Tex-Mex Dinner! Advertisement How To Make Vegetarian Enchilada Casserole We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. I took your advice and made the enchilada sauce which proved to be very easy to do, thanks, I definitely think the homemade enchilada sauce is worth it, it only takes 2 minutes and is so much cheaper than shop-bought! Preheat the oven to 350F. Instructions. Place 1/2 of the vegetable mixture on top of the tortillas. Instructions. Chewy flour tortillas are paired with two types of cheese, green chile sauce, and black olives for a bold meal that just needs a dollop of sour cream to top it off. You can completely make the casserole and then just bake it off when you are ready for dinner. large flour tortillas or 6 to 8 smaller sized. 1 (15 oz.) I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! Mix well. Smaller tortillas may need to be trimmed to fit the contour of your casserole dish. Ingredients Units US M 1x 2x 3x 12 -ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce) 12 x 6-inch corn or flour tortillas If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Sprinkle salt, pepper, and seasonings. Cover the cheese and sauce with another tortilla, then the remainder of the filling a little bit of cheese and sauce. Preheat the oven to 400. Add oil to skillet and brown Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, Serve with sour cream and salsa! Simmer for 5-10 minutes. Leave a Comment. Comforting and healthy! This should be enough to cover the bottom of the baking dish depending on its size. 20082022 Macheesmo. Pour half of the sauce mixture in with the veggies. Spreading as evenly. STEP 2: While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and process for 30 seconds or until smooth. Stir in beans, corn, chili powder, cumin, and enchilada sauce. Step 8. Use gluten-free tortillas (corn is a great option) and gluten-free flour blend in the enchilada sauce. If you've cooked this recipe, don't forget to leave a star rating! Enchilada Casserole with Meat. Preheat the oven to 190C (Gas Mark 5 / 375F). Measure out the seasonings, shred the cheese, and heat the oil in a large skillet over high heat. Add corn and chilies, stir. Add the spinach and cook on low until the spinach is wilted. Spread half of the filling mixture over the tortilla. The thick and rich broth is the perfect base for a pile of oniony, garlicky mushrooms. For a meaty texture, press the tofu down in the skillet while cooking it at high heat for the first few minutes. In the skillet, add the ground tomato-garlic paste. Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. Step Nine - Cover and cook on HIGH for 2 hours. Bring to a gentle boil. Preheat the oven to 350 degrees Cook the vegan enchilada casserole covered for 40 minutes. They will need to cook for 5-6 minutes over medium heat. Despite being dairy-free, this vegan casserole is surprisingly creamy thanks to the indulgent cashew sauce. Now add the rest of the vegetables . Sprinkle on cup of the cheese shreds and more sauce. It's an easy dinner recipe that comes together under an hour. DIG IN! Print Ingredients 12 - 18 corn tortillas 16 ounces (2 cups) enchilada sauce Designed by good ole Neversink. Reduce the heat to low and simmer for 3 to 5 minutes. 3 cups red enchilada sauce 1 tablespoon El Pato or your favorite Jalapeo sauce 1 red bell pepper, diced 1 green bell pepper diced 1 cups sweet yellow corn kernels, cooked 2 15 oz can black beans, rinsed and drained 2 cups shredded cheddar cheese and monterey jack cheese blend Fresh cilantro, diced for garnish Arrange the stuffed enchiladas with the seam-side down next to each other in the prepared casserole dish. If you do this, cool it completely and transfer it to a freezer-safe container. Please click on the stars in the recipe card below, Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese. Taste it and adjust it to your liking! Glad you enjoyed it :), Your email address will not be published. In a medium skillet, heat one Tablespoon of oil on medium high heat. Change up the cheese and use any combination of cheeses such as pepper jack, mozzarella, or Monterey jack cheese. Take rice and beans to a whole new level with this flavorful vegetarian casserole. Bake in oven until cheese is melted (about 20 minutes . Preheat the oven to 350F. Your email address will not be published. Top it off with a tortilla, and enough sauce to cover the tortilla and sprinkle it with more shredded cheese. Cook for 2-3 minutes, stirring frequently. Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Repeat for another layer (tortillas, vegetables, and cheese). You will need one pepper and some of the sauce. Replace or use a combination of cheeses such as pepper jack, mozzarella, or Monterey jack cheese. Preheat oven to 350 F. Heat 1 tbsp of oil in a small saucepan over medium heat and saut the onions for 4 minutes. Bring it to a boil and reduce the flame to a medium. This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! Layer on pepper and corn mixture. Instructions. Measure out the seasonings, shred the cheese, and heat the oil in a large skillet over high heat. Add onion and peppers. You only need six ingredients for this all-in-one casserole. Prepare mashed potatoes (see our full recipe here) Using a 9" x 13" baking dish, pour approx. ", "A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies," describes recipe creator My Hot Southern Mess. Lightly oil 9x13 inch baking dish. Each bite is layered up with sauted fajita veggies, brown rice, and black beans. Garnish with cilantro. Begin by layering in this order: 6 tortillas, on the bottom of the dish, overlapping to fit. Crushed corn chips and shredded cheese make for a simultaneously crunchy and creamy topping. Using vegetarian beef-style crumbles makes this a casserole both veg-heads and meat-eaters can enjoy. Learn how your comment data is processed. Season with salt and pepper, and cook until browned, crumbling it as it cooks. Add garlic, and jalapenos and cook for another minute. Heat oil in a pan over medium-high heat. Bake vegetarian enchiladas at 375 degrees F for 20 to 25 minutes. As an Amazon Associate, I earn from qualifying purchases. Pour a layer of enchilada sauce in the bottom of a greased casserole dish. Uncover the baking dish and add the reserved cheese to the top. Required fields are marked *. Required fields are marked *. I also added the garlic during this step so it wouldnt burn. Drizzle about 1/3 cup sauce over the mixture, then add another layer of corn tortillas. Preheat the oven to 400F. Preheat oven to 350 F. Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce. Pour enchilada sauce over entire casserole. Layer sauce, tortillas and taco meat at the bottom of a pan. You can thaw/bake it in the oven until warmed through in the center. Place a single layer of the halved corn tortillas, then 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans. Cook 2-3 minutes until spinach is wilted. Stir in the corn and black beans and mix well. If you like my recipes, don't forget to follow me on Facebook and Instagram, and subscribe to my newsletter to receive new recipes via email! Add cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu. This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night. Vegetarian enchiladas (including this casserole version) are just the sort of meal that can be frozen easily - so they're perfect for batch cooking. Continue to cook for a few minutes to combine flavors. How to make Vegetarian Enchilada Casserole Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. This enchilada casserole is basically the low effort way to make vegetarian enchiladas. Add 1/2 cup of enchilada sauce to the bottom of a 9x13 inch casserole dish. Turn off heat and add diced green chile peppers. Reheat leftovers in the oven at 350 until they are heated through (about 15 minutes). Vegetarian Enchilada Casserole. When Vapo-Valve clicks steadily, reduce temperature to 200F/95C for remaining cooking time. 5/5 (9) Total Time: 1 hr A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Add spinach and fresh cilantro. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. An equal amount of crushed tomatoes can be used in place of diced tomatoes. Spray the slow cooker with nonstick spray. Step Six - Spread the enchilada filling and top with shredded cheddar cheese. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and tsp cumin. Toss with olive oil and salt. You could reheat it in the oven instead if you prefer, but it may dry out a little. If you are using canned tomatoes, look for low sodium tomatoes. Vegan enchilada lasagna. In a large skillet over medium heat, add the olive oil along with sweet potatoes, onions, red peppers, and jalapenos. Preheat the oven to 400F (200C). Roast vegetables for 20-25 minutes. Salsa Verde Vs. Garnish with a dollop of sour cream and fresh chopped cilantro for a family dinner your kids will love! In a skillet over medium heat, saut the pepper and onion until they are tender. Top with a crunchy whole-wheat topping and you've a holiday-worthy, party-ready casserole. If you like this recipe, please comment and rate it below! Add black beans, corn, and garlic to the skillet. Drain any excess fat. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. Instructions. Mix to combine. Reduce the heat to medium high heat. Veggies: Preheat the oven to 425 degrees. This could take 12-15 minutes. Save Recipe Ingredients 1 tablespoon oil 1 onion diced 1 yellow bell pepper, diced 3 cloves garlic, minced 2 cups red enchilada sauce 2 cups corn 1 can 15.5 ounce black beans, drained and rinsed 1 can green chiles 2 cups shredded Mexican cheese Top with a layer of tortillas, cutting if needed to cover the dish. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Becca! Enchilada Sauce. Vegetarian enchiladas can be made ahead of time and frozen for up to three months. (Blend together: cup oil free mayo, 1 cup cilantro leaves, 4 quartered & seeded jalepeo peppers, 1 clove garlic, 1 tablespoon lime juice.) While we love Mexican food, especially the enchiladas filling them individually can be time-consuming. Add more tortillas, enchilada sauce and cauliflower rice. Blacks beans can be substituted with red kidney beans or protein of your choice, Add more enchilada sauce to make the dish saucier or if you add more veggies or protein. Assemble the casserole: Cover the bottom of the casserole dish with a cup of enchilada sauce, top it with a tortilla, spread half of the prepared filling mixture over the tortilla. This Vegan Enchilada Casserole is the definition of hearty vegan comfort food. Why does it matter whether the 'filling' is actually wrapped in a tortilla, or if it's underneath it, or on top of it? Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. I am a mother of two boys who share my love for food and cooking. For a meaty texture, press the tofu down in the skillet while cooking it at high heat for the first few minutes. Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese. How do You Make Crock Pot Vegetarian Enchilada Casserole? Remove from heat. The truth is that there is a wide range of veggies that would work here. Mushroom Rice Casserole. Bake, uncovered for 10-15 minutes until cheese is bubbling. Add the peppers and cook for about 2 minutes or until soft. Cook and stir until spinach wilts. Replace the tofu with pound of ground chicken breast. Facebook Tweet Email . Keep it vegetarian or add cooked chicken or ground turkey! Chipotle Peppers & Adobo Sauce. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Saute chopped white base of green onion and sliced sweet mini peppers for 4-5 minutes, until softened. If you are using smaller tortillas, arrange them so that they cover the bottom of the dish. Click on serving size to scale this recipe, Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used. This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort - no rolling or layering! Reduce the heat to low heat and simmer for 5 minutes. Preheat oven to 400F. Look for chipotle chili peppers in adobo sauce in the canned section of your grocery store. Enchiladas are all sorts of good bits, rolled up in one incredible dish. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. Assemble the casserole without baking it a day before and store it in the refrigerator. STEP 2: Chop all of your vegetables (onion, bell pepper, zucchini, jalapeo) STEP 3: Layer all your ingredients in a crock pot / slow cooker. They end up soft in the middle, with nice little crispy bits around the edges. Vegetarian Enchilada Casserole Yield: 12 Servings Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Hearty vegetarian enchilada casserole dish with all the flavors of a traditional style enchilada. Replace the cheese with dairy-free cheese. Top the dish with a bit of grated cheese, and pop it back in the oven for about another 15 minutes, until it's all nice and crispy. They're then baked in the oven until they're hot and bubbly. Directions. Top with half of the black bean and corn mixture. A delicious casserole recipe that the whole family will love, vegetarian enchilada casserole recipe, vegetarian enchiladas, chipotle pepper in adobo sauce chopped PLUS 1 teaspoons chipotle sauce. Top with the remaining sauce and cheese. Add cup black beans to the tofu mixture. Add in zucchini and summer squash and continue to cook for another 3-5 minutes, until tender, but not mushy. Step 6. Cook and stir until tender, 2-3 minutes. Refrigerate the leftover enchilada casserole in an airtight container for up to three days. Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. Required fields are marked *. Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture. Instructions. Cover with half (about 2 and cups) of the black bean filling. If your peppers are mild and you like heat, opt for spicy pico de gallo. When the vegetables are nice and roasty, it's time to mix everything together: I mix it all straight in the baking dish, so it doesn't create any additional washing up. Roasting is by far my favourite way to cook the majority of vegetables. Then add a layer of corn tortillas. Youll probably have leftovers. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Stir in the beans and spices. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Sprinkle half of the shredded cheese over the filling in the casserole, add enough sauce to lightly cover the cheese. Add salt, coriander powder, cumin powder, paprika, mixed herbs and enchilada seasoning. Vegan Enchiladas Casserole. YUM! Sprinkle with S+P. In a large frying pan, fry the onions and peppers until soft and golden brown then add the garlic and enchilada spice and season to taste. An Elite Cafe Media Food Publisher | For each one, I do my best to give full explanations of what I did and tips on what Id do differently next time. Lay half of the tortilla strips by overlapping. Assemble casserole layers. Add the garlic, salt, cumin and chili powder and saut an additional minute. Easier than making a bunch of tiny enchiladas! Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. Step 3 - Lay 6-8 tortillas on top of the sauce layer and spread about 1 more cup of the sauce onto the tortillas, fully coating them. I love to cook and love everything food-related, but I have no formal training. I went with a mix of onions, sweet potatoes, red peppers, and jalapeno. We love your feedback. Spray a large oval Crock Pot with cooking spray. It's much like a lasagna where the parts are layered. Regular enchiladas consist of vegetables and beans (or whatever other fillings you fancy), rolled up in large tortillas, and coated in enchilada sauce. If using a conventional oven, preheat oven to 425, and wrap the casserole in foil. Just transfer the cooked casserole to a freezer-safe tub, and pop it in the freezer. Instead of stacking the tortillas casserole-style, place a spoonful of the filling into smaller (taco-sized) tortillas, roll them up, and arrange them in a single layer on a baking sheet. If you have a long narrow pan, you can spread out the filling. Yep! Here are a few other great Tex-Mex Recipes! I stuck with my favourite Tex-Mex veggies - peppers (red and yellow), mushrooms, and courgette (zucchini). For vegetables, any beans will work great. Step 1 - In a large bowl, mix the enchilada sauce and chili sauce together. Place the last tortilla on top of the casserole and add the remaining sauce. I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make. Each bite is layered up with sauted fajita veggies, brown rice, and black beans. Layer over beans, and top with remaining cheese. Your email address will not be published. Please calculate your own nutritional values if you require accuracy for health reasons. Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine. Preheat oven to 375. "The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip, or even rolled up in a tortilla as a taco, burrito, or enchilada," says recipe creator ST Anderson. As an Amazon Associate, I earn from qualifying purchases. "Garnish with cilantro, sour cream, and other favorite toppings.". Print Recipe 5 from 5 votes Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Ingredients 1 tbs olive oil 1 medium onion diced 1 green bell pepper diced 1 clove garlic minced 1 teaspoon chili powder 1/2 teaspoon salt or to taste 1/2 teaspoon pepper Stir in tortilla strips. It has all of the flavors of enchiladas with less work; perfect for an easy weeknight meal. Crumble the tofu with your hands and add it to the skillet. Flavor! (They will spread out more when cooking.) Sprinkle half the cheese over the bean mix. Layer the lightly browned polenta on top of the enchilada sauce. Add black beans, corn, and garlic to the skillet. Preheat the oven to 400. This enchilada casserole doesn't really require any side dishes - it's already a full meal in itself. Reheat the whole casserole in a 350F oven until warmed through, or microwave individual servings until hot and cheese is re-melted. Top the tortillas with half of the quinoa-lentil mixture. Defrost vegetarian crumbles and heat with beans. Hi there! For example, carrot may not be a vegetable I would often put in enchiladas, but it does roast up really nicely, so there's no reason you couldn't add that too. Heat the oven to 425F. Arrange veggies on a large sheet pan. My name is Nick Evans and I write and manage Macheesmo. Taste and adjust flavors to your liking. Check out more of our plant-based recipes here! Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Author: Emilie Yield: 6 1x Rating: 5 from 1 reviews Print the recipe Ingredients 1 tablespoon oil 1 large bell pepper, thinly sliced Mix well to combine. Stir in beans, corn, chili powder, cumin, and enchilada sauce. You can see my. Everything should be bubbly and delicious. Sprinkle evenly with cup cheese. Cut up remaining tortillas and repeat warming process with remaining sauce. How to make Vegetarian Enchilada Casserole. Bake for 30 minutes, uncover, and bake for an additional 5-10 minutes to brown the cheese. The casserole will keep great in the fridge for 4-5 days. Whisk the enchilada sauce and yogurt together in a separate bowl. Step Seven - Top off the enchilada casserole with tortillas and the remaining red sauce. 4 of 16 View All. Place 3-4 tablespoons of the veggie filling on top of each tortilla and roll them up tightly. Pre-heat the oven to 180c. Mix until combined. Add the honey, diced tomatoes and water. Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190C (Gas Mark 5 / 375F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft. Your email address will not be published. Put the enchilada sauce on the bottom of your casserole dish. These days I focus on fast, accessible recipes with the occasional reach recipe! Sprinkle Mexican cheese on top and pop it into the oven. Go crazy with filling ideas here! Reduce the heat to medium and stir in the spices, tomatoes, chipotle pepper, adobo sauce, coffee, and tamari sauce. Serve with a dollop of sour cream, sliced avocados, and a squeeze of lime for a tangy touch. Your email address will not be published. This version takes less time, involves less hands-on prep work, and creates less washing up. Hayley Sugg is a food writer with a passion for culinary history, recipe development, and plant-based content. Preheat the oven to 375 degrees F. Coat the bottom of a 9x12" baking dish with a layer of enchilada sauce. The last layer of the casserole should a few tortillas on top. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Bake for one hour and 25 minutes, or until the tortillas are cooked and the cilantro and avocado have been chopped. Stir in the beans and meatless crumbles. These two ingredients are actually one product. Vegetable Enchilada Casserole. Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Roast for 25-30 minutes. This vegetarian enchilada casserole is basically like a Mexican lasagna - layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! Reviewer raesquared says, "Very tasty dish. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hello! Add two tortillas to the bottom of the slow cooker. This post may contain affiliate links 2 Comments. Corn tortillas are also a great option. When the enchilada casserole comes out, top it with cilantro, red onion, and diced tomato. Step 1: Preheat oven to 350 degrees. Spread cup enchilada sauce in a 9x13 or similarly sized baking dish. This recipe was inspired a chicken enchilada recipe and this spicy chicken and black bean casserole. The end result tastes just like my favourite vegetarian enchiladas. Tofu that has had the excess moisture removed will have a similar texture to seasoned ground meat in this recipe. Evenly spread about half of the veggie mixture over the tortillas. Remove from heat and set aside. I live in the greater New York City Area with my husband and sons. and preheat the oven to 375 degrees f. Once the oil in the skillet is hot, reduce the heat to medium high heat, crumble the tofu with your hands and add it to the skillet. It's filled with layers of spicy tofu filling, tortillas, homemade enchilada sauce, and cheese. Prepare the Ingredients: Several hours ahead of time, press the tofu to remove excess moisture. Add garlic, and jalapenos and cook for another minute. If you have a tofu press, place the tofu in that for a few hours. Stir in corn, beans, enchilada sauce, chili powder, ground cumin. Or, to be honest, pretty much anything else that roasts up nicely. This simplified Mexican-inspired recipe is super versatile, I have made this version using black beans but you can add a protein of your choice. A hearty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties. STEP 4: Cook on low for 4 hours and then warm until ready to serve. Add spices: cumin, chili powder, smoked paprika, sea salt and black pepper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. At least two hours before making this recipe, remove the excess moisture from the tofu by wrapping it in a towel with a heavyish object on top or use a tofu press. Instructions. Saute, stirring for about 2 minutes, until onions turn translucent. Tortillas - You can use any size of tortilla in this recipe. I have used an enameled cast iron pan, but you can use any oven-safe skillet instead. Mix, and cook for a minute. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Get a hearty serving of vegetables in this Mexican-inspired vegetarian casserole. Cook the ground beef and onion in a large skillet over medium high heat until the beef is cooked through and the onion is clear. However, enchilada sauce is actually not that easy to find in the UK - and when I do spot it somewhere, it's always super expensive. Spoon refried beans over the quinoa and spread out as best you can. DesignedbygoodoleNeversink. Spread cheese on top with cheese. Simmer, uncovered on medium heat until tortilla strips are softened, 3-5 minutes. Rip up the tortillas to cover any gaps. Each is entirely vegetarian, often relying on a blend of beans, rice, and cheese to create satisfying meals with little effort. I've previously written a whole post about my homemade enchilada sauce, if you'd like to see step-by-step photos. Add the sauted veggies to the casserole dish on top of the polenta. This works fantastically. An Elite Cafe Media Food Publisher Hint: Larger tortillas fit perfectly in a round oven-proof dish so you don't have to cut the tortillas to fit in a square or rectangular dish. If you have some protein in your fridge you could brown up some ground beef instead of the beans and make a beefy casserole or dice up some chicken and go that route! I like to serve this vegetarian enchilada casserole with chips, avocado, and sour cream. In a 13" X 9" baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. Nutrition values also include optional toppings. Making the enchiladas: Preheat the oven to 355F (180C). 5 of 16. There's absolutely no reason why you couldn't use a shop-bought enchilada sauce for this casserole, if you can find one you like. Think of this as a kind of tex-mex lasagna! Mushrooms are a hearty addition. Step Eight - Sprinkle on the remaining shredded cheese. Enchilada bake with jalepeo cream sauce. For a Mexican . As an Amazon Associate I earn from qualifying purchases. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. Your email address will not be published. This recipe is easy to make, free of oil & gluten, and just so dang good! This ultra simple recipe takes all the extra effort out of making chile rellenos, which often requires battering and frying. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Love this! C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce. Once they have softened, you can add the canned ingredients. Remove the foil and bake for 10 minutes longer. It takes about 20 minutes to toss together, but you can also make it well in advance and then bake it when youre ready for dinner! There should be a little leftover enchilada sauce. Stir / gently mash to make a chunky filling. Sprinkle with some grated cheese, and return to the oven for a further 15 minutes, or until the cheese is crispy and the sauce is hot and bubbly. She has almost a decade of experience creating helpful articles, healthy recipes, and engaging social media posts for food websites, including Allrecipes, Cooking Light, and MyRecipes. The Essential Indian Instant Pot Cookbook. Swirl in olive oil and then add in the onions. Stir in tortilla strips. 20082022 Macheesmo. Add 1/2 meat mixture, 1/3 cheese and about 1/3 of the green enchilada sauce. Arrange a single layer of tortillas over sauce, trimming edges to fit. Here's how we make it: Make The Filling The filling starts with onion, garlic You'll also need to cut up some flour tortillas, ready for adding to the casserole. Spread over layer of tortilla strips. Round out the meal and serve your veggie enchilada casserole with a simple chopped salad. Keep whisking as it heats up. These act as a nice top layer that get kinda crispy as they bake. 5. Warmth oil in an 11-inch cast-iron or an ovenproof skillet over medium-high warmth. Instead, layers of green chiles are combined with a creamy egg blend and tomato sauce before baking. Remove foil and bake uncovered for 10 minutes, until bubbly and hot. Saut onion, bell pepper, corn kernels, and zucchini until onions are translucent. Top Tip Tofu that has had the excess moisture removed will have a similar texture to seasoned ground meat in this recipe. Simmer for a few minutes and then remove from heat. Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. Fill each tortilla with the squash and bean mixture, roll them, then place seam-side down in the baking dish. In a large non-stick skillet over medium heat add the ground beef. Layer half of the vegetables over the tortillas. Preheat the oven to 375 degrees F and lightly spray a rectangle baking dish (about 11 x 8 inches) with non-stick cooking spray. Easy Vegan Potato Enchilada Casserole. Required fields are marked *. Store leftovers in the refrigerator for up to three days. Spread cup of sauce over the bottom of the baking dish. Making it in an oven-safe skillet allows for making it a one-pot meal, where you saute the veggies on the stovetop and then pop it in the oven as the cheese topping melts to ooey-gooey perfection. ), I'll give you a brief description. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Stir until spices are well incorporated, then simmer for 2 minutes to allow the vegetables to bathe in the spices. Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Top the enchilada casserole with diced red onion, tomatoes, cilantro, and avocado. Swap out the tofu with pound of ground chicken breast, ground turkey, or lean ground beef. 02 of 12 Black Bean and Quinoa Enchilada Bake View Recipe Pat Ritchie It doesn't get much easier, or tastier, than this all-in-one dish. Make the filling and the enchilada sauce a few days before and store them separately in the refrigerator until it's time to assemble the enchilada casserole. Preheat your oven to 400 degrees F and grab a baking dish that measures 11"x15" or similar. This is meant to be a low effort dinner, after all - and in fact, if you do just use a jar, this will end up being a one pot dinner, which is always good! For more simple and delicious recipes like this, subscribe to our newsletter and receive a free e-book and meal suggestions straight in your inbox! Bake uncovered at 425 for 25 minutes in the Sharp Superheated Steam Countertop Oven. Top with 1/2 of the cheese cheese then repeat layering tortillas, black bean and corn filling, then . Add some enchilada sauce to the bottom of your baking dish, top with corn tortillas, then add the filling, cheese, more tortillas, more filling, more cheese, more tortillas. This Vegetarian Enchilada Casserole has all the classic enchilada flavor, but with about a quarter of the work! Add spinach and corn. Cut the vegetables into chunky dice, and toss them in a little oil. Stir in the beans. "Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven," says recipe creator KDCG. ), Simple Stuffed Mushrooms in Garlic Cream Sauce, How To Fry Gnocchi (and why you should want to! This vegan-friendly casserole uses a cheesy non-dairy sauce, along with enchilada sauce, to create a rich dish. Tried this recipe? In a 2 1/2 quart baking dish or similar sized baking dish, add 1/2 cup of the enchilada sauce and spread it out on the bottom of the dish. Remove the foil and bake for 5 minutes longer. Serve hot enchilada casserole topped with a dollop of sour cream, sliced avocadoes, and crunchy tortilla chips. Reheat the leftover enchilada casserole covered in the oven at 350 for 15 to 2 minutes until it's heated through. Lay half of the tortillas in the bottom of the dish. Gluten-Free. Preheat oven to 375F. Add onion and peppers. You don't have to be vegetarian to enjoy this vegetarian enchilada casserole recipe! Olive oil can be substituted with avocado oil one for one. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften. Vegetarian Enchilada Casserole Recipe Recipe - Food.com . This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as the full recipe on a printable recipe card with exact measurements and complete cooking instructions. Table of Contents show You Will Love This Any longer than a day might produce soggy tortillas. I also added about half of the grated cheese at this point, and stirred it through. Tamari Sauce adds a nice umami flavor to the filling. Gather the ingredients. Add cup of vegetables such as bell peppers, zucchini, or beans to the tofu mixture. Freeze what's left from the can of peppers and sauce in small portions for future use. Step 2 - Spread cup of the sauce mixture over the bottom of the baking dish. Add the spinach and cook on low until the spinach is wilted. Make The Casserole Spread half of the enchilada sauce on the bottom. In a large bowl, combine corn, black beans, 1 cup of enchilada sauce, cup of salsa, and cilantro. Instructions. Luckily, I'm the queen of a shortcut - and this enchilada casserole is a much quicker way to make vegetarian enchiladas, without all the fiddly rolling! The baking dish and add the peppers and cook until browned, it! Are fairly soft, add about 1 1/2 cups of the enchilada sauce Designed by good Neversink! The foil and bake for one hour and 25 minutes in the baking with! Of veggies that would work here until cheese is melted 5 to 7 minutes remaining tortillas and warming! Tablespoon of oil in a 10-inch cast-iron or ovenproof skillet over high heat oven, oven. Uncovered at 425 for 25 minutes in the fridge for 4-5 days 15 2. Can pretty much anything else that roasts up nicely and jalapenos and until. Enchiladas before ( what have you been doing all your life veggies or youd... Gluten, and will depend on your exact ingredients sauce in the oven warmed. 1/2 the cheddar cheese this crowd-pleasing casserole is the perfect base for a meaty texture press... 1/3 cup sauce over the sauce washing up in half of the enchilada casserole is easy to make vegetarian casserole..., rolled up in one incredible dish occasionally, until tender, it. Peppers and cook 5 minute or until soft if using a conventional,!, refried beans, corn kernels, and stirred it through is bubbly and.! Bubbly and hot same words i say to my Mom every time we speak tortillas! Each tortilla with the veggie filling on top and pop it into the oven at for... Servings until hot and cheese is bubbling this Mexican-inspired vegetarian casserole and just so dang good far my favourite veggies... And garlic to the bottom of the tortillas option ) and green chiles are combined with a passion for history... Transfer it to a freezer-safe container some tomato sauce skip the optional vegan cheese sauce chili! Warmed through or reheat individual portions in the oven to 350 F. heat 1 tbsp paprika, salt, powder... Preheated oven for 15 minutes of effort - no rolling or layering to create a rich.... Tortillas on top and pop it in the oven at 350 for 15 minutes a., free of oil in a 3.5 quart skillet or Dutch oven medium. Cool for at least 5 minutes longer ; or similar 5 / 375F.. Onions, garlic cloves, red bell pepper, corn, black olives, or microwave individual servings until and. Favorite toppings. `` it a day before and store it in the refrigerator tomato sauce coffee! Along with enchilada sauce into the pan as it cooks fairly soft, add enough sauce lightly. Copyright 2020 Foodie Pro on the remaining sauce use different vegetables if you require accuracy for health reasons 1/3 the... Surprisingly creamy thanks to the skillet and stir till tender, but only takes minutes. - sprinkle on cup of water saut the onions as pepper jack, mozzarella or! Stir together the enchilada sauce on the remaining red sauce place 6 tortillas on top softened... Write and manage Macheesmo stir / gently mash to easy vegetarian enchilada casserole ahead of time and reheat the casserole... Up tightly a spatula to press the tofu mixture of sour cream, and.... Starts to clump and your oil has been absorbed, slowly whisk in 2 tbsp chili powder, paprika! A chunky filling recipe was inspired a chicken enchilada recipe and this spicy chicken and black beans, chili..., i actually stuck with my favourite vegetarian enchiladas need is your favorite salsa, onions, sweet potatoes zucchini! `` Garnish with a mix of onions, sweet potatoes, easy vegetarian enchilada casserole,,. A 9x13 baking dish at 350 for 15 minutes until warmed through or reheat portions. Down, and zucchinis more, Copyright 2020 Foodie Pro on the bottom the... An 11-inch cast-iron or an ovenproof skillet over medium-high warmth so dang good for 15 minutes the flame to medium. With cilantro, red onion, garlic cloves, red peppers, zucchini, or Monterey jack cheese easier. Mexican-Inspired lasagna with corn tortillas standing in for the noodles and bubbly fridge for minutes. Chile rellenos, which often requires battering and frying 1/3 of the casserole dish aluminum. Been a vegetarian for 20+ years, and heat the olive oil along with sweet,! To your favorite salsa, and cook for another minute this ultra simple recipe takes all the extra out! Texture to seasoned ground meat in this recipe or zucchini to the cooked casserole to a whole post my. New level with this easy jalapeno cream sauce, if desired ground turkey, or jack! Roast up whatever vegetables you like - there are a few hours that has the. It below parts are layered comes together under an hour cans of chopped green chiles in a oven. To your favorite Tex-Mex dinner 3 to 5 minutes, until softened approximately cup of sauce approximately. Top layer that get kinda crispy as they bake i live in the center your peppers mild! Spicy pico de gallo and then sprinkle with cup of water ground chicken,. Warm and comforting casserole is an easy weeknight dinner that the bottom of the easy vegetarian enchilada casserole cheese on.. Become a new family favorite one more tortilla, then top with a of. Of tortillas, enchilada sauce, and zucchinis the classic enchilada flavor but! Not be published is a great `` make-ahead '' dish bake when ready to this... This casserole has so much flavor, meat-lovers will devour this recipe new York City Area with my husband sons. Vegetarian casserole childhood pursuits, i 'm Archana: a former software engineer, now a full-time blogger (! Tortilla with the enchilada sauce to the easy vegetarian enchilada casserole 3 to 5 minutes together for a family dinner your will! Crumbles down, and cheese is bubbling off the sides of the pan is covered lastly easy vegetarian enchilada casserole cover the of! Bake the vegan enchilada casserole covered in the oven to 190C ( Mark! Your email address will not be published a crunchy whole-wheat topping and you can add veggies. Of water make, free of oil & amp ; gluten, toss! Tortillas, enchilada sauce over the tortillas thanks to the cooked casserole a. Already a full meal in itself ( about 20 minutes casserole dish swap out the meal and...., press the crumbles down, and olives over tortillas red onion, and most... Cheese, and toss them in easy vegetarian enchilada casserole preheated oven for 15 minutes effort. Creamy topping until browned, crumbling it as it cooks information is approximate, and maybe a dollop sour! Customize it with more tortillas, salsa, onions, red peppers, and half of the enchilada to! Few minutes and then warm until ready to serve is approximate, and enough sauce to lightly the! 'M Archana: a former software engineer, now a full-time blogger a mother two! The bottom of the sauce mixture in with the tofu with pound of ground chicken breast stuck! Can pile up the tricky parts and the sauce a medium skillet, heat tablespoon. Heat the oil in a 12-inch skillet over high heat casserole keeps well in spices! Easy jalapeno cream sauce also added about half of the tortillas half the! This ultra simple recipe takes all the flavors of a loaded burrito in this recipe for supper tonight, tasty... Large non-stick skillet over medium-high heat mini peppers for 4-5 days casserole covered for 40 minutes step -... Tub, and cheese is bubbling step 1 - in a large skillet high... Less work ; perfect for an additional 5-10 minutes to brown the cheese, and wrap casserole. And just so dang good tbsp chili powder, smoked paprika, sea and. Sour cream, sliced avocadoes, and sour cream, to round out the and. Would work here just so dang good it wouldnt burn and saut the onions refried! Other filling ideas for enchilada casserole covered for 40 minutes been chopped so dang good over heat.: a former software engineer, now a full-time blogger drizzle about 1/3 of the tortillas another minute vegan-friendly! To 8 smaller sized 20 minutes or until soft pan with nonstick spray. Finish 1 cup enchilada sauce ( reserve 1 tablespoon ) and green,! Sauce Designed by good ole Neversink, party-ready casserole majority of vegetables in this recipe full meal in.... Of crushed tomatoes can be used in place of diced tomatoes, cilantro, red peppers, zucchini or. Dish bake when ready to eat spread out the filling a little oil minutes until vegetables to. Ready to serve chili sauce together stir together the enchilada casserole does n't really any... And 1/3 of the enchilada sauce on the bottom of your casserole dish with a whole-wheat! Garlic to the indulgent cashew sauce document.getelementbyid ( `` value '', ( new Date ( ) ).getTime )... It cooks preheat oven to 350 degrees cook the vegan enchilada casserole heat and add to the skillet cooking! Add to the skillet while cooking it at high heat for the noodles 25 minutes in blog..., homemade enchilada sauce and cauliflower rice back of a 9x13 or similarly baking! And frozen for up to three days step so it wouldnt burn it. The noodles in itself diced tomatoes - fresh or canned tomatoes in large. In itself to the skillet and stir to combine desired toppings and serve during this step so it burn!, tomatoes, chipotle pepper, adobo sauce in a large bowl, combine roasted veggies with the beans. Tastes just like my favourite way to make your hands and add the onions so!

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