Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole. Layers of corn tortillas, homemade enchilada sauce, peppers, squash and cheese. Vegetarian & Gluten-Free.
There must be something in the water because I can’t stop seeing babies everywhere. In my Facebook news feed, from my neighbors down the road, college friends; life at this stage is really, really fun. Now that I’m into my thirties, my weekends have shifted from weddings, brunches and bachelorettes to baby showers, playing at the park and catching up over nap time. Secretly, I’m so much better at this stuff since it’s almost impossible for me to stay up past 11PM and I cannot function after three two glasses of wine.
Is there anything better than being greeted with infant smiles, giggles and squeals? My world stops when I get to enjoy these little angels; holding them, making silly faces and cooing back to them while my momma friends get a little moment of peace.
My love language is food. Always has been and likely always will be. I’m fairly certain this is genetic as my mom and sisters are both deeply entrenched in the need of giving food. So, as my friends due-dates draw closer, I make it my mission to stock the freezer. Soups, lasagna, casserole, granola bars, smoothie packs. Life is about to get crazy, I just happy to help out with this small part.
Since I tend to go on auto-pilot for these events and bring the exact same thing (manicotti, baked ziti, lasagna), I wanted to branch out of my Italian ways and gift something a little different.
Which brings me to this enchilada casserole. Also known as the dish that you will make over and over again, gift to new moms and still want more of. It’s so much easier than lasagna with just as much flavor. Make a quick enchilada sauce (I love this 15 minute version), saute some vegetables and layer. That’s it! No fuss, little mess.
Less time in the kitchen means more time getting to snuggle new babies.
Vegetarian Enchilada Casserole Prep Tips:
- I sliced the corn tortillas into strips to make them easier to layer
- I used Trader Joe’s shredded Mexican blend cheese, though cheddar, Monterey Jack or similar will work. For my non-dairy friends, swap in a non-dairy cheese of your choice. Field Roast & Daiya are my favorites.
- I used an assortment of squash because that’s what I had on hand, but I honestly think any vegetable will work. If you would put it in fajitas, you can put it in this enchilada casserole.
- I like my casseroles really saucy as I detest dry food (see also: my insane love of condiments). Add as little (or as much) sauce as you’d like.
This casserole also makes a ton! At least, a ton for my little family of two. I have a two-meal max on leftovers, so I pulled out four pieces and froze the rest for busy weeknights this Fall.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegetarian Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 1 cup white onion, chopped
- 1 poblano pepper, chopped
- 3 cups summer squash, halved then thinly sliced into half moons (yellow squash, zucchini or mix of both)
- 1 red bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/4 teaspoon smoked paprika
- 1 can pinto beans, drained and rinsed
- 1/3 cup cilantro leaves, chopped, plus more for garnish
- 12 corn tortillas, sliced into strips
- 1 1/3 cups shredded mexican blend cheese
- 2 1/2 cups enchilada sauce, I love my homemade enchilada sauce or store bought
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. Add the onion, poblano pepper, pinch of salt and pepper and cook for 5 minutes.
- Add the squash, red pepper, spices and cook for another 8-10 minutes until squash is soft and vegetables are heated through. Stir in the pinto beans and cilantro.
- Lightly grease a casserole dish, spread a little of the enchilada sauce on the bottom (about 1/2 cup) then 1/2 of the tortilla strips.
- Follow up with 1/2 of the vegetables, half of the sauce and 2/3 cup of cheese. Repeat with another layer of tortilla strips, vegetables, sauce and cheese.
- Lightly tent with foil and bake for 15 minutes; remove foil and bake another 5 minutes until cheese is bubbly and cheese is melted.
- Remove from oven, let sit for 5 minutes then slice into 8 pieces.
If you love these vegetarian enchilada casserole, then you will love my Sweet Potato and Black Bean Enchiladas, Instant Pot Quinoa Enchiladas, Veggie Fajita Enchiladas and Zucchini Enchiladas.