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Vegetable Enchilada Casserole

November 18, 2013


Oh hi there!  Guesssss where I am?  I’m on a boat!! *cue music* Okay, actually, it’s a ship.  And they get REALLY upset when you wear a shirt that says “I’m on a boat” according to 2010 Kelly.  Maybe not upset, but I’m pretty sure every staff member I passed felt the need to touch my shoulder and tell me that it’s actually a ship.  Anyway.  That’s where I am, but don’t be jealous – you have this sweet enchilada recipe.

Vegetable Enchilada Casserole

So, I know you made the enchilada sauce recipe on Friday and have been anxiously waiting to use it.  Here’s your chance!  Fact: I cannot roll pretty enchiladas.  See my BBQ enchiladas for proof.  Also fact:  I’m lazy.  Very, very lazy.  If you combine the two, you’ll see why I’m obsessed with enchilada casserole.  No need for rolling, just layer like a lasagna and nom away.

Vegetable Enchilada Casserole

This can also be made a day in advance and stored in the fridge until you’re ready to bake.  Extra lazy bonus points.  I portioned out the left overs and Josh and I brought them for lunch the next few days.  It was pretty perfect.  They’re filling enough that you don’t get hangry at 3 pm, but relatively light enough that you don’t need a nap after.  Exactly what I look for in a meal.

Vegetable Enchilada Casserole
Author: 
Serves: 8
 

Ingredients
  • Enchilada sauce recipe or 15 oz can enchilada sauce
  • 1 c corn, fresh or frozen
  • 1 green pepper, roughly chopped
  • 8 oz bella mushrooms, roughly chopped
  • 1 tbsp extra virgin olive oil (optional)
  • salt and pepper, to taste
  • ½ tsp dried oregano
  • 15 oz black beans, canned or cooked
  • 15 corn tortillas
  • 1 c shredded cheddar cheese or vegan cheese sauce recipe

Instructions
  1. Preheat oven to 350ºF.
  2. In a nonstick saute pan, heat olive oil or a thin layer of water over medium heat. Saute green pepper (add corn now if frozen) and add mushrooms and corn approximately 2 – 3 minutes later.
  3. Add salt and pepper to taste and oregano. Saute until all veggies are soft, then add beans. Set asside.
  4. In a 9 x 13” casserole dish spritzed with nonstick spray, spread a thin layer of sauce on the bottom.
  5. Cut the tortillas in half, and layer 10 pieces on the bottom of the pan, covering as much of the bottom as possible. Top with half of the veggies, a third of the cheese, and a third of the sauce.
  6. Repeat another layer and then top with another layer of tortilla, cheese, and sauce.
  7. Cover with aluminum foil and bake for 35 minutes, until the sauce is bubbly. If the cheese isn’t melted, remove foil and broil for a few additional minutes.

Notes
I like to save a little bit of the veggies to put on top if I’m making more than one kind, so you don’t forget which is which.
Choose certified GF tortillas, for a gluten free dish.
As is, this recipe is what I would call “moderately saucy”. Increase sauce by 50% if you like it a little extra saucy. Using the cheese sauce option will not only make this vegan, but extra saucy as well.
Nutritional estimate is for 8 large servings, using all optional oil and low fat cheddar cheese.

Nutrition Information
Calories: 314 Fat: 6g Carbohydrates: 53g Fiber: 10g Protein: 16g

 

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10 Comments
    The Domestic Rebel Dec 11, 2013

    Okay, seriously? Vacation? You can’t leave me like this, Kelly! I NEED you. I sung an Enrique Iglesias song to you virtually. What we have is REAL, man. Don’t go!

    But if you do feel the need to leave, make sure there are plenty of leftovers in the fridge.

    Reply
      Kelly Dec 11, 2013

      Don’t worry Hayley, I’m already back :-p And your serenade really means a lot to me, so I’ll always leave you leftovers.

      Reply
    Joanne Nov 19, 2013

    I hate rolling enchiladas, but layering? That I can handle! Have fun on your trip!

    Reply
    lauren Nov 18, 2013

    Have a great time on the ship! I too want something filling but not nap inducing, because you would not like me when I am hungry/hangry. Which I happen to be approaching as I type this, off to the store for these ingredients!

    Reply
    Christine @ 24 Carrot Kitchen Nov 18, 2013

    I am pretty excited about trying the enchilada sauce and I have to make this recipe as well! I have a black bean veggie quesadilla I make often, but use jarred salsa. I bet it would be better with the enchilada sauce though.

    Reply
    cleaneatingveggiegirl Nov 18, 2013

    This is definitely my kind of recipe. I have enchilada sauce in my fridge that I need to use up, too, so it is perfect timing! Have a great cruise! :)

    Reply
    marcie@flavorthemoments Nov 18, 2013

    Have a great time, Kelly! I will be drooling over these enchiladas while you cruise….they look delicious!

    Reply
    Julia Nov 18, 2013

    Yippyyyyyy have fun on your boat! Ship. 😉 This casserole looks amaaaaaazing! I want the whole thing to myself. Can I boycot turkey for Thanksgiving and have this instead?

    Reply

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