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Vegetarian Enchilada Casserole Recipe

A delicious and easy vegetarian enchilada casserole that's perfect for a weeknight dinner.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups black beans cooked
  • 1 cup corn kernels frozen or fresh
  • 1 cup salsa
  • 8 pieces corn tortillas cut into strips
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1 cup enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine black beans, corn, salsa, cumin, and chili powder.
  3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  4. Layer half of the tortilla strips over the sauce.
  5. Spread half of the bean mixture over the tortillas, then sprinkle with half of the cheese.
  6. Repeat the layers with the remaining ingredients.
  7. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  8. Bake for 30 minutes, or until the cheese is bubbly and golden brown.
  9. Let it cool for a few minutes before serving. Enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 500mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg

Keywords

Casserole, Enchilada, Vegetarian
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