The word "Vegetarian" should be removed from this recipe, simply because it might scare away some of you meat-lovers, who cringe at the mention of a meat-free meal. This dish deserves the attention of carnivores and herbivores alike! It's that good...
Mexican food is one of my favorites. (You'll learn that I have a lot of favorites). There is nothing like a big dish of enchiladas fresh out of the oven.
My meat-free journey has led to the discovery of some amazing recipes, and this is one of them. I don't often try to come up with alternatives to meat. I find that preparing veggies without trying to compare them to their fleshy adversaries is far more enjoyable, and this method keeps me from missing meat. My daughter worked alongside me in the kitchen, and together we created a feast that will bring even a steak-lover to his knees!
This meal combines a tasty blend of vegetables with the distinctive traditional enchilada flavor, topped off with gooey, yummy, cheese.
Mexican food is one of my favorites. (You'll learn that I have a lot of favorites). There is nothing like a big dish of enchiladas fresh out of the oven.
My meat-free journey has led to the discovery of some amazing recipes, and this is one of them. I don't often try to come up with alternatives to meat. I find that preparing veggies without trying to compare them to their fleshy adversaries is far more enjoyable, and this method keeps me from missing meat. My daughter worked alongside me in the kitchen, and together we created a feast that will bring even a steak-lover to his knees!
This meal combines a tasty blend of vegetables with the distinctive traditional enchilada flavor, topped off with gooey, yummy, cheese.
Tips: Serve with homemade Mexican Rice (recipe forthcoming). I love using the disposable aluminum dishes for meals like this. If you buy the lasagna size instead of using a standard 9x13 baking dish, you will have enough to add another layer!
Tricks: I used canned sauce for this recipe, but if you're feeling especially motivated, find a homemade enchilada sauce recipe. Eventually I will update this recipe with a homemade enchilada sauce recipe that will knock your socks off!
Tricks: I used canned sauce for this recipe, but if you're feeling especially motivated, find a homemade enchilada sauce recipe. Eventually I will update this recipe with a homemade enchilada sauce recipe that will knock your socks off!
---
Vegetarian Enchilada Casserole
Prep Time: 30 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour & 30 Minutes
Serves EVERYBODY!
Recommended Toppings:
Directions:
Ingredients:
- 1-16 oz package Yellow Corn Tortillas*
- 2-15 oz cans Black Beans, Drained
- 1-10 oz can Enchilada Sauce - Mild Heat
- 1-10 oz can Enchilada Sauce - Medium Heat
- 6 cups Mexican Cheese Blend (Monterey Jack, Cheddar, Queso Quesadilla & Asadero)
- 2 cups Yellow Onion, Chopped
- 1-10 oz can Refried Black Beans
- 1 1/2 cups Frozen Whole Kernel Corn
- 1 Medium Red Bell Pepper, Finely Chopped
- 1 cup Chunky Salsa - Medium Heat
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Cumin
- 1/2 tbsp Chili Powder
- 1/2 tbsp Dried Oregano
- 1/4 cup Cilantro, Coarsely Chopped
- 1/2 tbsp Garlic Powder
- 1 tbsp Adobo (Goya brand, with pepper)
- Sea Salt (to taste)
*When preparing tortillas:
6 tortillas should be cut into quarters, these will be used for the corners of the pan.
9 tortillas should be cut in half, these will be used for the edges of the pan.
8 tortillas should remain whole, these will be used to fill in the center of the pan.
Recommended Toppings:
- Avocado
- Lettuce
- Tomato
- Sour Cream
- Black Olives
Directions:
1. Preheat oven to 375 °.
2. In a large skillet, heat olive oil over medium-high heat. Once warm, add onions and red bell peppers. Cook for 3 minutes, stirring frequently, until onions and peppers are slightly soft. Add cumin, chili powder, and oregano. Stir.
3. Add black beans, corn, and cilantro. Stir. Cook for 5 minutes. Add garlic powder and Adobo. Stir. Add salsa and sea salt. Reduce heat and cook for 3 more minutes while stirring occasionally. Remove from heat.
4. Lightly coat the bottom of a 9x13 (or lasagna size disposable) baking dish with enchilada sauce. You can alternate using mild and medium heat. Prepare your first layer of tortillas as shown:
5. Layer your casserole as follows:
7. Remove from oven and add a final layer of cheese. Return to oven and bake for 15 more minutes, until cheese is bubbly.
8. Remove from oven. Cool for 10 minutes (or if you're like me, impatient and starving, cut after 4 minutes and disregard the fact that the casserole hasn't set. Don't worry, the layers will run together in hodgepodge of deliciousness.....no, seriously; let it cool).
9. Top with recommended ingredients and enjoy!
2. In a large skillet, heat olive oil over medium-high heat. Once warm, add onions and red bell peppers. Cook for 3 minutes, stirring frequently, until onions and peppers are slightly soft. Add cumin, chili powder, and oregano. Stir.
3. Add black beans, corn, and cilantro. Stir. Cook for 5 minutes. Add garlic powder and Adobo. Stir. Add salsa and sea salt. Reduce heat and cook for 3 more minutes while stirring occasionally. Remove from heat.
4. Lightly coat the bottom of a 9x13 (or lasagna size disposable) baking dish with enchilada sauce. You can alternate using mild and medium heat. Prepare your first layer of tortillas as shown:
5. Layer your casserole as follows:
- Refried Black Beans
- Cheese
- Bean/Veggie Mix
- Tortillas
- Enchilada Sauce
- Bean/Veggie Mix
- Cheese
- Tortillas
- Enchilada Sauce
7. Remove from oven and add a final layer of cheese. Return to oven and bake for 15 more minutes, until cheese is bubbly.
8. Remove from oven. Cool for 10 minutes (or if you're like me, impatient and starving, cut after 4 minutes and disregard the fact that the casserole hasn't set. Don't worry, the layers will run together in hodgepodge of deliciousness.....no, seriously; let it cool).
9. Top with recommended ingredients and enjoy!
No comments:
Post a Comment