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Vegetarian Enchilada Casserole Recipe

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This vegetarian enchilada casserole combines red beans, bell peppers, tortillas, and homemade queso for a wholesome, flavorful dish. The recipe includes layers of tortillas, vegetables, and beans smothered in a chipotle enchilada sauce and topped with Monterey Jack cheese. This casserole is perfect for a meatless meal packed with protein and rich flavors.

Ingredients

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  • 1 Tablespoon oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 14 ounces red beans, drained and rinsed (1 can)
  • 1 cup sweet corn (drained)
  • Salt and pepper to taste
  • 6 corn or flour tortillas (cut into strips)
  • 12 ounces Chipotle Enchilada Sauce (or 10-ounce can enchilada sauce)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup fresh cilantro
  • Queso or Cheese Sauce:
    • 3/4 cup whole milk
    • 1 Tablespoon cornstarch
    • 8 ounces shredded cheddar cheese
    • 10 ounces diced tomatoes and chilies (optional)

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat oil in a large skillet over medium heat. Add chopped red onion, garlic, green bell pepper, and sweet red pepper. Cook until soft, about 5 minutes.
  • Stir in chili powder, cumin, and smoked paprika. Add beans and corn, season with salt and pepper, and cook for another 2-3 minutes.
  • In a baking dish, layer tortilla strips, bean mixture, and enchilada sauce. Repeat layers, finishing with sauce.
  • Pour queso or cheese sauce over the casserole and top with shredded Monterey Jack cheese.
  • Bake uncovered for 20-25 minutes, or until cheese is bubbly.
  • Garnish with fresh cilantro before serving.

Notes

For a spicier dish, add diced jalapeños to the filling or use a spicier enchilada sauce. You can make this ahead and freeze it before baking.

Nutrition

Find it online: https://elianarecipes.com/vegetarian-enchilada-casserole-recipe/