Vegetarian Enchilada Casserole. It is raining today, which in Southern California, means that we stay home. When I stay home, I like to take the opportunity like many of you, to make something warm, and cozy and comforting.
I want a recipe that is easy to toss together, has a significant amount of nutrition, and will be something that I can turn to in the future. I don't usually think in terms of one time preparation--I want a recipe for my collection of favorites, and I strive to create a favorite.
Today, it is Vegetarian Enchilada Casserole. If you follow this blog, you know that in my opinion, it is better for long term health if you have vegetarian meals as often as you can. I recommend that you have a list of quick, easy, one dish vegetarian meals, so that it is easy and convenient to chose a healthy option for your meals.
If you are interested in learning more about a vegetarian diet, check out the Mayo Clinic information. For this dish, we are using tortillas, beans, mushrooms, corn, spinach, green chiles, onions, cheese and hot/enchilada sauce, and it will be ready in 30 minutes.
Preparation
One dish cooking is the best. I start with a 9x13 glass dish, that I have oiled to keep tortillas from sticking. Next, I toss the beans, spices, all the vegetables, and ½ of the cheese in a bowl and mix.
Next, place tortillas on bottom of glass dish, and cover with hot sauce (or enchilada sauce). Pour vegetable mix on top of the tortillas. Top with remaining tortillas, spread with hot sauce (or enchilada sauce) , and sprinkle remaining cheese.
Preheat oven to 350. Cover in foil, and bake for 30 minutes. The result--creamy, gooey, cheesy, packed with vitamins and protein one dish cooking. I think it will be one of your favorites for all of those reasons.
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- Mix all ingredients in a bowl
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- Add spices and toss
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- Spread enchilada/hot sauce over tortillas
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- Add mixture to top of tortillas. Top with remaining tortillas and sauce.
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- Sprinkle cheese on top
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- Top with foil. Bake 30 minutes at 350.
Options For Serving Vegetarian Enchilada Casserole
- I have prepared this dish with Beyond Beef, and it was delicious, so that is an option if you want a meatier flavor and texture.
- I serve this casserole with a salad, or if you are really into carbs, some homemade garlic bread.
- If you are cooking diary free, use vegan cheese for this recipe.
- If you are cooking gluten free, use corn tortillas. I have also used, quinoa tortillas that I found at Trader Joe's, and they were great.
- This recipe can be frozen for future enjoyment.
Vegetarian Enchilada Casserole
Ingredients
- 1 ½ cups mushrooms, sliced
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon sea salt
- 2 cups fresh spinach
- ½ cup onions, chopped
- 1 cup corn, thawed
- 4 oz green chiles
- 14 oz beans, drained
- 2 cups Mexican cheese
- 12 oz enchilada sauce or hot sauce
- 12 small corn tortillas or 8 large tortillas
Instructions
- Preheat oven to 350.
- Add spices, spinach, corn, beans, mushrooms, onions, chiles to large bowl. Mix
- Add 1 cup Mexican cheese to bowl. Mix
- Oil bottom of 9x13 dish. Place 6 corn tortillas (4 large tortillas) in dish, overlapping. Spread ½ of enchilada sauce over corn tortillas.
- Pour bowl ingredients over tortillas and spread evenly.
- Top with remaining tortillas, overlapping. Spread ½ of enchilada sauce on top.
- Sprinkle 1 cup of Mexican cheese.
- Cover dish with foil. Bake at 350 for 30 minutes.
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