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Vegetarian Enchilada Casserole Recipe Recipe

Name: Vegetarian Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Ingredients: 1 Tbsp. olive oil; 1 small yellow onion (diced small); 1 red bell pepper (diced small); 1 large zucchini (or 2 small, chopped); 2 tsp. garlic powder; 1 tsp. ground cumin; 1 Tbsp. chili powder; 15 oz. black beans (drained and rinsed); 15 oz. yellow kernel corn (drained); 28 oz. red enchilada sauce (I like the La Victoria Brand); 9 corn tortillas ((6 inch size)); 8 oz. shredded Sharp Cheddar Cheese (freshly shredded from a block reccommended); ½ chopped cilantro; 1 avocado (sliced); 1 Roma tomato (chopped)

The Magical Slow Cooker

A easy slow cooker recipe for vegetarian enchilada casserole! A family favorite that you'll want to make again and agian.

Ingredients

1 Tbsp. olive oil

1 small yellow onion (diced small)

1 red bell pepper (diced small)

1 large zucchini (or 2 small, chopped)

2 tsp. garlic powder

1 tsp. ground cumin

1 Tbsp. chili powder

15 oz. black beans (drained and rinsed)

15 oz. yellow kernel corn (drained)

28 oz. red enchilada sauce (I like the La Victoria Brand)

9 corn tortillas ((6 inch size))

8 oz. shredded Sharp Cheddar Cheese (freshly shredded from a block reccommended)

½ chopped cilantro

1 avocado (sliced)

1 Roma tomato (chopped)

Method

Heat up a large saucepan on medium-high heat with one tablespoon olive oil. Add diced onion and cook until becomes translucent (2-5 minutes). Then add the red bell peppers and zucchini for an additional 3-5 minutes. Add the ground cumin, garlic powder and chili powder. Combine until well mixed and flavors are immersed.

Turn heat to low. Add the can of black beans and Kernel Corn to the saucepan until well combined. Pour in 2 cups of the Red enchilada sauce. Save one cup of the sauce from the can for the topping of the casserole.

Spray the bottom of slow cooker well with nonstick spray.

Add one layer of tortilla to bottom (3 tortillas). Some tortillas will need to be broken in half to fit the slow cooker.

Add 1/2 of vegetable mixture on top of corn tortillas to cover. Sprinkle with 1/3 of the cheese.

Repeat another layer. (3 corn tortillas, 1/2 of the vegetable sauce and 1/3 of the cheese)

Top with 3 more corn tortillas, then one cup of the enchilada sauce that you saved. Sprinkle withe the remaining cheese.

There will also be leftover enchilada sauce as the recipe doesn't use the entire can, however you can save in a container for a few days as well! I typically use less than 3 cups so the large can works for this recipe.

Place lid on top and cook on high for 2 hrs. Top with cilantro, diced tomato, and sliced avocado.

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