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Vegetarian Enchilada Casserole Recipe

Name: Vegetarian Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 sweet onion (diced); 1 red pepper (diced); 2 cups cubed sweet potatoes; 1 jalapeno (seeded and diced); 2 cloves garlic (minced); 1 15 oz. can sweet corn, drained; 1 15 oz. can black beans, drained and rinsed; 1 4 oz. can green chiles; 1 teaspoon cumin seeds; 1 teaspoon kosher salt; 1 teaspoon chili powder; 2 cups red enchilada sauce (divided); 10 6-inch corn tortillas; 10 ounces monterey jack cheese; Diced red onion; Minced cilantro; Diced tomatoes; Avocado

Crunch Time Kitchen

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! Easier than making a bunch of tiny enchiladas!

Ingredients

2 tablespoons olive oil

1 sweet onion (diced)

1 red pepper (diced)

2 cups cubed sweet potatoes

1 jalapeno (seeded and diced)

2 cloves garlic (minced)

1 15 oz. can sweet corn, drained

1 15 oz. can black beans, drained and rinsed

1 4 oz. can green chiles

1 teaspoon cumin seeds

1 teaspoon kosher salt

1 teaspoon chili powder

2 cups red enchilada sauce (divided)

10 6-inch corn tortillas

10 ounces monterey jack cheese

Diced red onion

Minced cilantro

Diced tomatoes

Avocado

Method

Preheat oven to 375˚F. In a large skillet over medium heat, add the olive oil along with sweet potatoes, onions, red peppers, and jalapenos. Add salt, cumin, and chili powder and saute the mixture for 5-6 minutes until vegetables start to soften.

Add black beans, corn, and garlic to the skillet. Continue to cook for a few minutes to combine flavors.

Add 1 1/2 cups of the enchilada sauce to the skillet and stir to combine. Simmer for a few minutes and then remove from heat. Taste and adjust flavors to your liking.

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. Then add a layer of corn tortillas. Rip up the tortillas to cover any gaps. Add a layer of the vegetable filling, followed by about 1/3 of the cheese. Repeat with more tortillas, the rest of the vegetable filling, more cheese, and a final layer of corn tortillas.

Cover the baking dish with foil and bake for 20 minutes.

Uncover the baking dish and add the reserved cheese to the top. Bake, uncovered for 10-15 minutes until cheese is bubbling.

Top the enchilada casserole with diced red onion, tomatoes, cilantro, and avocado. Serve while warm.

Enchilada casserole keeps well in the fridge for 4-5 days. Reheat the whole casserole in a 350˚F oven until warmed through, or microwave individual servings until hot and cheese is re-melted.

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