Craving a mouthwatering vegetarian dish that'll transport your taste buds straight to a Mexican summer fiesta? Look no further! This Summer Vegetarian Enchilada Casserole is about to become your new obsession - packed with vibrant vegetables, protein-rich black beans, and a sauce that'll make your dinner guests beg for seconds. Whether you're a committed vegetarian or just looking to add some plant-based magic to your meal rotation, this recipe is guaranteed to satisfy your cravings and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 8 corn tortillas
- 2 cups black beans, cooked
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large skillet, heat a small amount of oil over medium heat. Add diced red bell pepper and zucchini. Sauté for 5-6 minutes until vegetables are slightly softened but still crisp.
- Add cooked black beans, corn, cumin, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes to blend flavors.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent tortillas from sticking.
- Layer corn tortillas to cover the bottom of the dish, slightly overlapping. You may need to cut some tortillas to fit properly.
- Spread half of the vegetable and bean mixture over the tortillas. Pour 1 cup of enchilada sauce evenly over the layer.
- Add another layer of corn tortillas, followed by the remaining vegetable mixture and another cup of enchilada sauce.
- If using cheese, sprinkle shredded cheese on top of the final layer.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes until the edges are slightly crispy and cheese is melted (if using).
- Remove from oven and let cool for 5-10 minutes. Garnish with fresh chopped cilantro before serving.
- Serve hot, cutting into portions and plate individually. Can be accompanied by additional toppings like sour cream or avocado if desired.
Tips
- Customize Your Veggies: Feel free to swap out zucchini or bell peppers with seasonal vegetables like summer squash or fresh corn for maximum freshness.
- Cheese Optional: This recipe works beautifully with or without cheese, making it perfect for vegan friends. If skipping cheese, consider adding nutritional yeast for a cheesy flavor.
- Tortilla Hack: For extra crispy edges, briefly toast your corn tortillas in a dry skillet before layering them in the casserole.
- Make-Ahead Magic: Prepare the casserole up to a day in advance and refrigerate. Just add 5-10 minutes to your baking time if cooking from cold.
- Spice It Up: Want more heat? Add diced jalapeños or a sprinkle of chili powder to your vegetable mixture.
- Garnish Game: Fresh cilantro is great, but also consider topping with sliced green onions, diced avocado, or a dollop of vegan sour cream for extra pizzazz.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
