My dog, Cookie, catches the crumbs. We consume mexican recipes at minimum once weekly, occasionally more. Granted, I was already a full-grown adult at this point, but she’s my mom and she likes to make sure I’m well fed. The best of Healthy Vegetarian Mexican Casserole recipe with black beans, corn, bell pepper, cheese and enchilada sauce. Chop up all your veggies and make them ready to cook. Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce, Vegan Thai Sweet Potato and Cauliflower Lettuce Wraps, Chipotle Vegan Burrito with Cilantro Lime Rice, Quick Creamy Vegan Coconut Chickpea Curry, FISH TACOS AND AVOCADO CREMA – HEALTY RECIPE EASY, Cream Cheese & Bacon Green Bean Casserole, Healthy Crispy Parmesan Air Fryer Chicken. I'm probably making a big mess in my Kansas City kitchen right now. © Cookie and Kate 2010 - 2020. this link is to an external site that may or may not meet accessibility guidelines. I wasn’t really sure what to call this recipe—Mexican casserole? Easy to make and i really sure you'll love it! Made for a perfect lazy Friday night healthy dinner! So did her husband. Sprinkle evenly with cheese. She makes it (or just the roasted vegetables) for Christmas and birthdays, too. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I do know others have enjoyed it after it’s been frozen. That really put it over the top and I highly recommend it. ▸ Categories budget friendly, Christmas, egg free, fall, favorites, gluten free, main dishes, Mexican, nut free, pack for lunch, recipes, soy free ▸ Ingredients bell peppers, black beans, casseroles, cauliflower, enchiladas, salsas, spinach, sweet potatoes, Vegetable enthusiast. As usual, most recipes I have tried I have liked a lot! Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Mexican recipes are really simple to make vegetarian. Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. (adsbygoogle = window.adsbygoogle || []).push({}); var _Hasync= _Hasync|| []; Add 1 tbsp of olive-oil, garlic, saute the red-onion, and bell-pepper cook about 8-12minutes, or till onion becomes translucent. Cook over medium high-heat, stirring frequently tlil the onion is translucent. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Make it dairy free/vegan: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. Usually reheating is at a lower temperature, but I can’t say for sure without trying it. On the other pan, combine the bell peppers and onion. Stir the cilantro into the salsa. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does. Frankly you’re able to make it on the stove, however that sticky, super-fluffy-rice right from the rice cooker. It’s about time you met the vegetarian option at my family’s Thanksgiving—enchilada casserole! Dog lover. Save my name, email, and website in this browser for the next time I comment. Serve topped with added mexican-cheese, tortilla chips and sour-cream. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Thanks! Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese. Of course, I couldn’t help but tinker with the original recipe. How would this be reheated the best way? Remove from heat; stir in pinto beans and black beans. 1 medium yellow squash, halved and sliced (1/4-inch), 1 medium zucchini, halved and sliced (1/4-inch), 1 (15 ounce) can no-salt-added pinto beans, rinsed, 1 (15 ounce) can no-salt-added black beans, rinsed, © 2020 EatingWell.com is part of the Allrecipes Food Group. Your comments make my day. A hearty and tasty vegetarian dinner recipe. Info. *Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. Cook rice according (I used a rice-cooker). Thank you! This casserole really is extremely filling, so easy to make and delicious. While nothing is risk free, some activities are safer than others when it comes to COVID-19. Add the forzen-corn, fire-roasted tomatoes and cook a couple more minutes. I made this dish for my vegetarian sister, and she loved it. Affiliate details ». This easy vegetarian dinner recipe is sure to become a new family favorite. Recipe adapted from Perry’s Plate. Before serving, sprinkle the top lightly with additional chopped cilantro. Coat a 9-by-13-inch baking dish with cooking spray. Serve it with my Mexican brown rice or a fresh green side salad. Email me when Kate or another C+K reader replies directly to my comment. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. _Hasync.push(['Histats.fasi', '1']); Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. _Hasync.push(['Histats.start', '1,4310151,4,1,120,40,00011111']); I always refused to eat it because I didn’t like ground beef (picky little Kate strikes again). Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese. This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! Delicious! If you love this recipe, don’t miss my roasted sweet potato and black bean enchiladas in my cookbook. Aside from the rice, this recipe comes together in one large pot.I utilized my dutch-oven and i think it was the perfect size! Bake until the cheese is bubbly, 25 to 30 minutes. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa. EatingWell may receive compensation for some links to products and services on this website. Even the babies love it! https://cookieandkate.com/vegetarian-enchilada-casserole-recipe Recipe yields 6 to 8 servings. All rights reserved. Now, I am more patient to wait and cook good food! I used Trader Joe’s basic “Salsa Authentico” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. Add drained 4 cups of cooked rice, lime-juice, black-beans, enchilada-sauce, chili-powder, cream cheese, cumin, cayenne and ½ cup of mexican-cheese and add salt to taste. If your peppers are mild and you like heat, opt for spicy pico de gallo. I am also that I generated this tiny corner of the internet for a party of life shared round the desk, and namely, the recipes which bring us altogether. Bake as directed. Drizzle half of the olive oil over one pan, and the other half over the other pan. I cook fresh, vegetarian recipes. Yummy! I’m leaning toward “enchilada casserole recipe,” even though this recipe calls for salsa instead of enchilada sauce. My 2.5 year old and 8 month old girls loved it, too! Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! hs.src = ('//s10.histats.com/js15_as.js');
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