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To make a delicious vegetarian enchilada casserole, you need the right mix of fresh ingredients. Here’s a detailed list: - 2 cups black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 bell pepper, diced (choose your favorite color) - 1 small zucchini, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - 12 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 ½ cups shredded Mexican cheese blend (or your preferred dairy-free cheese) - Fresh cilantro, for garnish - Avocado slices, for serving (optional) - Sour cream or Greek yogurt, for serving (optional) Each ingredient plays a key role in flavor and texture. Black beans add protein and creaminess. Corn brings sweetness and crunch. The bell pepper and zucchini add color and freshness. Onions and garlic create a savory base. The spices, ground cumin and smoked paprika, give the dish depth. Olive oil helps sauté the veggies and enhances the flavors. Corn tortillas serve as the foundation, soaking up all the delicious sauce. Enchilada sauce ties everything together with a rich, tangy taste. Cheese melts on top, adding gooey goodness. Finally, garnishes like cilantro and avocado elevate the dish, offering freshness and creaminess. For the complete cooking process, check out the Full Recipe. 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This helps the casserole bake evenly and reach the right texture. 2. Sautéing the aromatics: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the finely chopped red onion and minced garlic. Cook these for about 2-3 minutes until they become soft and clear. This step brings out their flavors and aromas. 1. Layering with tortillas: Grab a 9x13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom. Lay three corn tortillas on top of the sauce. Overlap them slightly for full coverage. 2. Adding vegetable and bean mixture: Now, take half of your sautéed vegetable mix. Spread it over the tortillas. Sprinkle one-third of the shredded cheese on top. Repeat this layering with more sauce, tortillas, and the remaining vegetable mix. Finish with another layer of tortillas and the last of the sauce and cheese. 1. Initial baking with foil: Cover your baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 20 minutes. This helps steam the veggies and melt the cheese. 2. Final bake without foil for cheese browning: After 20 minutes, carefully take off the foil. Continue baking for an extra 10-15 minutes. The cheese should bubble and turn a lovely golden brown. After baking, let the casserole cool for a few minutes before slicing. Enjoy your tasty vegetarian enchilada casserole! For more detailed steps, check the Full Recipe. Layering is key to the flavor of your casserole. Start with enchilada sauce to moisten the tortillas. Each layer should have beans, vegetables, and cheese. This method creates a great taste and texture. Ovens can heat differently, so check your casserole often. If your oven runs hot, reduce the baking time. If it runs cool, you may need to bake it longer. Keep an eye on the cheese; it should bubble and turn golden brown. You can switch up the beans and veggies based on what you have. Black beans work well, but pinto or kidney beans are great too. For veggies, try spinach, mushrooms, or even sweet potatoes. When it comes to cheese, you have options. If you prefer dairy-free, use a plant-based cheese blend. Just ensure it melts well for that perfect finish. You can find the full recipe for more detailed steps and ingredient lists. {{image_4}} You can make your vegetarian enchilada casserole unique with some simple changes. If you like heat, try a spicy vegetarian enchilada casserole. Add diced jalapeños or a splash of hot sauce to the veggie mix. This gives your dish a nice kick! For a taco-flavored enchilada casserole, you can use taco seasoning instead of cumin and smoked paprika. This adds a new flavor twist. You can also mix in some diced tomatoes or black olives for extra taste and texture. Meal prepping is a smart way to save time. Here are some tips for busy weeknights. You can make your casserole a day ahead. Just follow the steps, but do not bake it. Cover it well and store it in the fridge. When ready, bake it as per the instructions. If you want to freeze the casserole, assemble it and wrap it tightly in foil. It can stay in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, bake it as usual. Enjoy these ideas and get creative with your vegetarian enchilada casserole! For the full recipe, check out the section on ingredients and step-by-step instructions. To keep your vegetarian enchilada casserole fresh, choose airtight containers. Glass or plastic containers work well. Make sure they can hold the casserole without crowding. For best results, let the casserole cool down before storing. Store leftovers in the fridge for up to four days. If you want to keep it longer, consider freezing. Wrap the casserole tightly in plastic wrap and then in foil. This will prevent freezer burn and keep it tasty. You can reheat your casserole in two ways: microwave or oven. For the microwave, place a portion on a microwave-safe plate. Cover it with a damp paper towel to keep moisture. Heat it for about 2-3 minutes, checking if it's warm throughout. For the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Bake for about 15-20 minutes. This method keeps the cheese nice and melty. If you want the top crispy, remove the foil for the last 5 minutes. Enjoy your meal! How to make enchilada sauce from scratch? To make enchilada sauce at home, combine 2 tablespoons of olive oil with 2 tablespoons of flour in a pot over medium heat. Stir until smooth. Add 2 cups of vegetable broth, 1 can of tomato sauce, and spices like chili powder, cumin, and garlic powder. Simmer for 15 minutes. This sauce adds a fresh taste to your vegetarian enchilada casserole. Can I use flour tortillas instead of corn? Yes, you can use flour tortillas. They will add a different texture and flavor. However, corn tortillas are traditional and give a unique taste to the casserole. Choose what you enjoy most! What to serve with vegetarian enchilada casserole? This dish pairs well with a fresh salad, guacamole, or Mexican rice. You can also add a dollop of sour cream or Greek yogurt for creaminess. Fresh cilantro on top adds a lovely touch too. How long can leftovers be stored in the fridge? Leftovers can last for about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. You can also freeze the casserole for up to 3 months. Just make sure to reheat well before serving again! This vegetarian enchilada casserole is a colorful and tasty dish. It uses simple ingredients like black beans, corn, and fresh veggies. You’ll need about 30 minutes to prep and 50 minutes to cook. This recipe serves six people. 1. Preheat your oven to 375°F (190°C). 2. Heat olive oil in a large skillet over medium heat. 3. Sauté chopped red onion and minced garlic for 2-3 minutes until soft. 4. Add diced bell pepper and zucchini, cooking for 5 minutes. 5. Stir in rinsed black beans, corn, ground cumin, and smoked paprika. Cook for 2-3 minutes more. 6. Spread a thin layer of enchilada sauce in a 9x13 inch baking dish. 7. Layer 3 corn tortillas over the sauce, slightly overlapping. 8. Add half of the vegetable mixture and sprinkle with 1/3 of the cheese. 9. Repeat the layers until all ingredients are used, ending with tortillas. 10. Pour remaining enchilada sauce over the top layer and add the rest of the cheese. 11. Cover the dish tightly with aluminum foil and bake for 20 minutes. 12. Remove the foil and bake for another 10-15 minutes until the cheese bubbles and turns golden. 13. Let it cool for a few minutes, then slice and serve with cilantro, avocado, and sour cream, if desired. This is the full recipe for a delicious vegetarian enchilada casserole. Enjoy! This blog post explored a tasty vegetarian enchilada casserole. We covered key ingredients like black beans, corn, and spices. You learned to prepare the casserole with easy steps, layer flavors, and bake it to perfection. I shared tips for customization and meal prep, ensuring your dish fits your needs. Remember, proper storage and reheating help you enjoy leftovers. With these insights, you can create a delicious meal for any occasion. Happy cooking!

Vegetarian Enchilada Casserole

Indulge in this delicious Vegetarian Enchilada Casserole that’s perfect for family dinners or meal prep! Packed with black beans, corn, and colorful veggies, this hearty dish is sure to satisfy everyone. Layered with corn tortillas and melted cheese, it’s an ideal recipe for a cozy night in. Ready to impress your taste buds? Click through to explore this simple and flavorful recipe!
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Ingredients
  

2 cups black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 bell pepper, diced (choose your favorite color)

1 small zucchini, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

12 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 ½ cups shredded Mexican cheese blend (or your preferred dairy-free cheese)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    In a large skillet, heat the olive oil over medium heat. Introduce the finely chopped red onion and minced garlic, sautéing them until they turn translucent, about 2-3 minutes.

      Next, add the diced bell pepper and zucchini to the skillet. Sauté the mixture for another 5 minutes, letting the vegetables soften and combine. Stir in the rinsed black beans, corn kernels, ground cumin, and smoked paprika. Allow the mixture to cook for an additional 2-3 minutes, so the flavors meld beautifully. Remove the skillet from heat.

        In a 9x13 inch baking dish, begin constructing your casserole: start by spreading a thin but even layer of enchilada sauce on the bottom.

          Lay 3 corn tortillas over the sauce, positioning them so they slightly overlap each other.

            Layer half of the vegetable and bean mixture over the tortillas, followed by a sprinkle of 1/3 of the shredded cheese.

              Repeat this layering process: continue with another layer of enchilada sauce, tortillas, the remaining vegetable mixture, and more cheese, until all ingredients are used up, ensuring the final layer consists of tortillas.

                Generously pour the remaining enchilada sauce over the top layer of tortillas, finishing off with the remaining shredded cheese.

                  Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes.

                    After 20 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and turns a golden color.

                      Allow the casserole to cool for a few minutes before slicing it into generous portions. Garnish with fresh cilantro for a burst of color and flavor. Serve warm, optionally accompanied by fresh avocado slices and a dollop of sour cream or Greek yogurt for extra creaminess.

                        Prep Time, Total Time, Servings: 30 mins | 50 mins | 6 servings