Vegetarian Enchilada Casserole

Name: Vegetarian Enchilada Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 8 oz Crimini Mushrooms (8 oz sliced baby Bella mushrooms); 4 cloves Garlic (4 cloves garlic, finely minced); 1 piece Yellow Onion (1 small yellow onion, diced); 1 piece Red Bell Pepper (1 red bell pepper); 1 piece Green Bell Pepper (1 green bell pepper); 1 piece Zucchini (1 zucchini, diced); 1 cup Baby Spinach (1 cup fresh baby spinach); 1 cup Corn Kernels (1 cup corn kernels); 1 oz Black Beans (1 – 15oz can black beans, drained and rinsed — up to 15); ¼ cup Lime (1/4 cup lime juice); 4 oz Hatch Chili (4 oz hatch chiles); ½ cup Greek Yogurt (1/2 cup full fat Greek yogurt); 32 oz Red Enchilada Sauce (32 oz red enchilada sauce, divided); 1 tsp Cumin Powder (1 teaspoon ground cumin); ¼ tsp Red Pepper Flakes (1/4 teaspoon crushed red pepper flakes); 0 pieces Table Salt (salt and pepper, to taste); 1 cup Pepper Jack Cheese (1 cup shredded pepper jack cheese); 12 pieces Tortilla (12 tortillas (grain free, flour, or corn)); 1 cup Monterey Jack Cheese (1 cup shredded Monterrey cheese)

Vegetarian Enchilada Casserole - Dinner (Mexican)

45 minMexican

Servings12

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Ingredients

For 12 servings

Olive Oil1 tbsp · 1 tablespoon olive oil
Crimini Mushrooms8 oz · 8 oz sliced baby Bella mushrooms
Garlic4 cloves · 4 cloves garlic, finely minced
Yellow Onion1 piece · 1 small yellow onion, diced
Red Bell Pepper1 piece · 1 red bell pepper
Green Bell Pepper1 piece · 1 green bell pepper
Zucchini1 piece · 1 zucchini, diced
Baby Spinach1 cup · 1 cup fresh baby spinach
Corn Kernels1 cup · 1 cup corn kernels
Black Beans1 oz · 1 – 15oz can black beans, drained and rinsed — up to 15
Lime¼ cup · 1/4 cup lime juice
Hatch Chili4 oz · 4 oz hatch chiles
Greek Yogurt½ cup · 1/2 cup full fat Greek yogurt
Red Enchilada Sauce32 oz · 32 oz red enchilada sauce, divided
Cumin Powder1 tsp · 1 teaspoon ground cumin
Red Pepper Flakes¼ tsp · 1/4 teaspoon crushed red pepper flakes
Table Salt0 pieces · salt and pepper, to taste
Pepper Jack Cheese1 cup · 1 cup shredded pepper jack cheese
Tortilla12 pieces · 12 tortillas (grain free, flour, or corn)
Monterey Jack Cheese1 cup · 1 cup shredded Monterrey cheese

Make it mine in the app

Steps

1Preheat oven to 400 degrees and grease a 9×13 baking dish with oil.
2Heat 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.
3Next, 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.
4Make the Filling
5Add 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.
6Assemble the Casserole
7Coat 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.
8Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of Monterrey cheese over the casserole.
9Bake at 400 degrees for 20-25 minutes until cheese is melty, bubbly, and golden.
10Garnish the enchilada casserole with chopped cilantro, diced red onion, sliced avocado, sliced jalapeño, sour cream or Greek yogurt, and fresh limes.