Description
This delicious Vegetarian Enchilada Casserole is so good, easy to make, and the perfect veggie-filled comfort food.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 oz sliced baby Bella mushrooms
- 4 cloves garlic, finely minced
- 1 small yellow onion, diced
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini, diced
- 1 cup fresh baby spinach
- 1 cup corn kernels
- 1 – 15oz can black beans, drained and rinsed
- 1/4 cup lime juice
- 4 oz hatch chiles
- 1/2 cup full fat Greek yogurt
- 32 oz red enchilada sauce, divided
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper, to taste
- 1 cup shredded pepper jack cheese
- 12 tortillas (grain free, flour, or corn)
- 1 cup shredded Monterrey cheese
Instructions
- Preheat oven to 400 degrees and grease a 9×13 baking dish with oil.
- Heat a large skillet over medium high heat. Once hot, add the avocado oil and mushrooms. Sauté for 4-6 minutes until the mushrooms are golden brown and crispy.
- Next, add the diced onion, bell peppers, minced garlic, and zucchini. Sauté again for another 4-6minutes until tender and then remove from the heat. Stir in the baby spinach and set aside.
- Make the Filling: Add the sautéed veggies, corn, black beans, lime juice, hatch chilies, Greek yogurt, 1 cup of enchilada sauce, cumin, and red pepper flakes to a mixing bowl. Stir until everything is well combined.
- Assemble the Casserole: Coat the bottom of the 9×13 baking dish with 1/3 cup of enchilada sauce. Then place a layer of 4 tortillas in the dish (they will overlap some). Next, add approximately a heaping cup of the veggie filling and spread out with a spatula or the back of spoon. Next, add a layer of pepper jack cheese. Then pour on 1/3 cup of enchilada sauce. Repeat the process until all of the tortillas and pepper jack are used, you will have 3 layers ending with the veggie filling on top.
- Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of Monterrey cheese over the casserole.
- Bake at 400 degrees for 20-25 minutes until cheese is melty, bubbly, and golden.
- Garnish the enchilada casserole with chopped cilantro, diced red onion, sliced avocado, sliced jalapeño, sour cream or Greek yogurt, and fresh limes.
