Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole. Layers of corn tortillas, homemade enchilada sauce, peppers, squash and cheese. Vegetarian & Gluten-Free
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.