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Vegetarian Enchilada Layered Casserole

This vegetarian enchilada casserole is like a Mexican-inspired lasagna, with layers of corn tortillas, and a flavorful veggie filling loaded with black beans, peppers and chiles, mushrooms, corn, and enchilada sauce. An easy dinner the whole family will love!

INGREDIENTS

- Enchilada Sauce - Mushrooms - Yellow Onion - Garlic - Diced Green Chiles - Jalapeno - Black Beans - Corn (frozen or fresh) - Spices - Shredded Cheese - Corn Tortillas - Toppings, as desired

Want to make this recipe extra homemade?

Make homemade enchilada sauce! It comes together quickly and is so flavorful!

1

Saute the mushrooms, then add onion, bell pepper, and jalapeno.

2

Add garlic, diced green chiles, corn, black beans, and spices.

3

Toss with enchilada sauce and it's ready to assemble!

4

Spread enchilada sauce on the bottom of a baking dish, and lay the first layer of tortillas.

5

Spread about 2 cups of the veggie filling, then top with cheese.

6

Repeat 3 layers, and on the last veggie layer, spread the remaining enchilada sauce.

7

Top with cheese and bake for 20-25 minutes until melty and bubbly.

8

Let set, then slice into it and enjoy!

Make them for dinner tonight!

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