Rating: 4.67 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Robin Bashinsky
Source: EatingWell.com, February 2020

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Recipe Summary

active:
25 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.

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  • Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.

  • Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.

Tips

To make ahead: Assemble casserole through Step 2. Cover and refrigerate for up to 24 hours. Bake as directed.

Nutrition Facts

357 calories; protein 13.8g; carbohydrates 42g; dietary fiber 9.3g; sugars 6.5g; fat 16.8g; saturated fat 6.1g; cholesterol 24.6mg; vitamin a iu 621.5IU; vitamin c 21.4mg; folate 101.1mcg; calcium 280.5mg; iron 2.7mg; magnesium 85mg; potassium 670mg; sodium 468.2mg; thiamin 0.1mg.
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Reviews (7)

9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/05/2020
This is a tasty and easy dish to make! What makes this recipe is the flavor of the salsa with all the vegetables. I cooked everything low and slow so the flavors combine correctly. I love that it uses fresh vegetables and even though it’s a vegetarian dish, you could add beef or chicken which I did. The toppings of cilantro and sour cream were perfect for this casserole since it’s refreshing, and I also added cut jalapeño for a little heat. This recipe is for about four servings, however, you may want to double the recipe for a larger group or save some of the casserole for left overs. Just add the casserole and make a burrito. So many possibilities! Thanks for making this dish a hit for my family. Read More
Rating: 5 stars
09/17/2020
This had nice zip and flavor to it. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same. Read More
Rating: 5 stars
02/05/2020
These easy cheesy casserole is my favorite new way to eat a bunch of veggies. Read More
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Rating: 5 stars
09/24/2020
I made this exactly as written and it was delicious! And no huge fan of poblano’s so I’ll probably omit next time but it was great, and easy to make. I hope it’s just as good tomorrow for lunch as it was today for dinner! Read More
Rating: 4 stars
10/21/2020
I was pleasantly surprised by the flavor and texture of the finished product. It was very easy to prepare. The only change I made was to add a layer of tortillas. If I make it again (I will) I would add a salsa topping and a bit more spice. Read More
Rating: 4 stars
09/02/2020
It was good, but a bit dry. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Frozen corn worked just fine. Read More
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Rating: 4 stars
09/05/2020
This was very delicious! As written it’s 4 stars because the flavor was a little bland. I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me. Read More
Rating: 5 stars
03/19/2021
This was delicious! I added some cumin and pepper for extra flavor and used diced green chiles from a can instead of poblanos which was perfect. My husband was griping the whole time I was cooking about having to eat another healthy vegetarian meal...he is not usually a fan. But he took one bite and said “wow, this is actually really good!” A winner! Read More