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- 2 cups black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 bell pepper, diced (any color) - 1 small zucchini, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - 12 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 ½ cups shredded Mexican cheese blend (or dairy-free cheese) - Fresh cilantro, for garnish - Avocado slices, for serving (optional) - Sour cream or Greek yogurt, for serving (optional) The key ingredients in this vegetarian enchilada casserole offer a burst of flavor. Black beans provide protein and fiber. Corn adds sweetness and texture. Bell pepper and zucchini bring freshness. Red onion and garlic add depth. Cumin and smoked paprika deliver warmth and spice. Corn tortillas form the base, while cheese binds the layers. For substitutions, you can swap black beans for pinto beans. Try any seasonal veggies in place of zucchini or bell pepper. Use a different cheese blend or omit it for a vegan option. Feel free to adjust the spices for your taste. - Fresh cilantro for garnish - Avocado slices for a creamy touch (optional) - Sour cream or Greek yogurt for tanginess (optional) Garnishes add flair and flavor. Fresh cilantro adds a bright note. Avocado slices provide creaminess that complements the dish. Sour cream or Greek yogurt can cool the spice and enrich each bite. For sides, consider a simple green salad or tortilla chips with salsa. They pair well with the casserole and add crunch. - Start by washing and chopping your veggies. Dice one bell pepper, one small zucchini, and chop one small red onion finely. - Mince two cloves of garlic. - Rinse and drain two cups of black beans. - If using fresh corn, cut it off the cob. Otherwise, use one cup of frozen corn. - Preheat your oven to 375°F (190°C). - Grease your 9x13 inch baking dish lightly to prevent sticking. - Begin with a thin layer of enchilada sauce at the bottom of your dish. - Place three corn tortillas over the sauce, overlapping them slightly. - Spread half of the veggie and bean mix on top of the tortillas. - Sprinkle one-third of the shredded cheese over the veggie mix. - Repeat these layers: sauce, tortillas, veggie mix, and cheese until all ingredients are used. - Finish with a layer of tortillas on top before pouring the remaining sauce over it. - Top with the last of the cheese for a gooey finish. - Cover your casserole with aluminum foil. - Bake in the preheated oven for 20 minutes. - After 20 minutes, remove the foil. Bake for another 10-15 minutes. The cheese should be bubbly and golden. - Once done, let the casserole cool for a few minutes before slicing it. - Garnish with fresh cilantro and serve with avocado slices or a dollop of sour cream if you like. - For the full recipe, check the complete instructions provided above. To make your vegetarian enchilada casserole pop, use fresh herbs. Cilantro and oregano are excellent choices. They bring a bright taste that lifts the whole dish. For spices, add ground cumin and smoked paprika. These add warmth and depth. I often use homemade enchilada sauce. It tastes fresher and allows me to control the heat. However, store-bought sauces work well too. Just look for low-sodium options for a healthier choice. You can bake this casserole in a traditional oven or use alternative methods. If you want a quicker option, try a slow cooker. Just layer the ingredients and cook on low for four hours. You can also prepare it on the stovetop. Start by cooking the veggies and beans in a large skillet. Then, layer them in a baking dish with tortillas and sauce. This method saves time and minimizes cleanup. For serving, cut the casserole into neat squares. Arrange them on a colorful plate for a vibrant look. Garnish with fresh cilantro for a pop of color. Adding avocado slices on the side makes the dish feel special. Consider a dollop of sour cream or Greek yogurt for creaminess. These toppings enhance the flavors and make it a feast for the eyes. {{image_2}} You can boost your casserole's protein by adding lentils or chickpeas. Both are great options. Lentils cook fast and add a nice texture. Chickpeas provide a hearty bite. They also soak up flavors well. When using lentils, try cooking them until tender first. For chickpeas, rinsing canned ones works best. Tofu or tempeh are also tasty choices. Tofu absorbs spices and flavors well. You can cube it and lightly fry it for extra flavor. Tempeh has a firmer texture and a nutty taste. Try crumbling it into your veggie mix. This gives your casserole a nice crunch. Feel free to add seasonal vegetables for extra taste. Spinach or kale adds color and nutrients. In summer, zucchini or bell peppers shine. In fall, consider adding butternut squash or sweet potatoes. You can also swap out veggies based on your likes. If you’re not a fan of onions, skip them. Use more bell peppers instead. The key is to mix what you enjoy. If you need gluten-free options, look for gluten-free tortillas. Many brands offer great choices. You can also make your own using rice flour. For cheese, consider vegan alternatives. There are many dairy-free cheeses available now. They melt nicely and taste good, too. You can choose mozzarella or cheddar-style options. This way, everyone can enjoy the casserole! For the full recipe, check the recipe section above. To keep your vegetarian enchilada casserole fresh, store leftovers in an airtight container. Let the casserole cool before sealing it. This helps keep moisture in and prevents sogginess. You can safely refrigerate the casserole for up to 4 days. You can freeze the casserole both before and after baking. If you freeze it before baking, wrap it well in plastic wrap and aluminum foil. This helps avoid freezer burn. It can last up to 3 months in the freezer. When ready to bake, simply thaw in the fridge overnight and then bake as instructed. If you freeze it after baking, let it cool completely first. Then, slice it into portions. Wrap each slice in plastic wrap. Place all slices in a freezer-safe bag. To reheat, thaw overnight in the fridge, then pop it in the oven at 350°F (175°C) for about 20-25 minutes. This keeps it warm and tasty. To make vegetarian enchilada sauce, start with simple ingredients. You need tomatoes, onion, garlic, and spices. Blend these ingredients until smooth. Cook the mix on the stove until it thickens a bit. This sauce adds a rich flavor to the casserole. You can make it spicy by adding more chili powder or jalapeños. Key ingredients to include: - Canned tomatoes or fresh tomatoes - Onion, finely chopped - Garlic, minced - Chili powder - Cumin - Salt and pepper Yes, you can make this recipe ahead of time. Prepare the casserole up to the baking step. Then, cover it and store it in the fridge. This method helps the flavors blend well. You can also freeze it for later use. Just remember to thaw it before baking. Tips for prepping in advance: - Chop vegetables the night before. - Assemble the casserole in advance. - Keep the enchilada sauce separate until baking. You can serve many delicious items with vegetarian enchilada casserole. Fresh salads or rice pair nicely. You might also enjoy tortilla chips on the side. Adding guacamole or salsa can enhance the meal. Complementary side dishes and foods: - Simple green salad - Mexican rice - Tortilla chips - Guacamole - Salsa For the complete vegetarian enchilada casserole instructions, refer to the [Full Recipe](#). This blog post covered everything you need for a delicious vegetarian casserole. We went through the key ingredients and steps, from prepping to cooking. I shared tips for enhancing flavors and alternative cooking methods too. You can customize with various vegetables and proteins, adapting to any diet. Proper storage tips help keep your leftovers fresh. Now, you’re ready to create a tasty dish that suits your taste. Enjoy the cooking process and impress your friends and family with your skills!

Vegetarian Enchilada Casserole

Savor the flavors of this delicious Vegetarian Enchilada Casserole! Bursting with black beans, corn, bell peppers, and the goodness of spices, this easy recipe is perfect for family dinners or meal prep. Layered with cheesy goodness and topped with fresh cilantro, it’s sure to be a hit. Ready to impress your taste buds? Click through to explore the full recipe and bring this hearty dish to your table tonight!
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Ingredients
  

2 cups black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 bell pepper, diced (any color)

1 small zucchini, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

12 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 ½ cups shredded Mexican cheese blend (or dairy-free cheese)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until transparent, about 2-3 minutes.

      Add the diced bell pepper and zucchini to the skillet. Cook for another 5 minutes until softened. Stir in the black beans, corn, cumin, and smoked paprika. Cook for an additional 2-3 minutes, allowing all flavors to meld. Remove from heat.

        In a 9x13 inch baking dish, start layering your casserole: spread a thin layer of enchilada sauce on the bottom.

          Place 3 corn tortillas over the sauce, slightly overlapping them.

            Add half of the vegetable and bean mixture over the tortillas, then sprinkle with 1/3 of the cheese.

              Repeat the layers: sauce, tortillas, vegetable mixture, and cheese until all ingredients are used, finishing with a layer of tortillas on the top.

                Pour the remaining enchilada sauce over the top layer of tortillas and sprinkle with the remaining cheese.

                  Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

                    After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

                      Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro and serve with avocado slices and a dollop of sour cream or Greek yogurt, if desired.

                        Prep Time, Total Time, Servings: 30 mins | 50 mins | 6 servings