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!
Preheat oven to 375°F. Prep a 9x13 pan by spreading ½ cup enchilada sauce across the bottom of the dish.
Heat a large skillet over medium-high heat. Add diced mushrooms and cook for 4-5 minutes with a pinch of salt, as the water evaporates. Add oil to heat. Then, add diced onion, bell peppers, and jalapeno. Saute for 2-3 minutes.
8 ounces baby bella mushrooms, 1 teaspoon neutral oil, 1 cup yellow onion, 1 red bell pepper, 1-2 Tablespoons Jalapeno (ribs and seeds removed)
Add garlic, diced green chiles, beans, thawed corn, and seasoning. Cook for 2-3 minutes. Remove from heat, and stir in 1 cup enchilada sauce.
2 garlic cloves, 4 ounces diced green chiles, 15 ounces canned black beans, 1 cup frozen corn, 1 teaspoon ground cumin, 1 teaspoon chili powder
Layer corn tortillas across the bottom of the prepared baking dish. Spread approximately 2 cup of veggie filling across the tortillas. Sprinkle a layer of cheese across the top. Lay another layer of tortillas, filling, then cheese. On the third layer, pour the remaining enchilada sauce on top of the veggies, then top with cheese.
15 corn tortillas, 2 ½ cups shredded cheese*
Bake for 20-25 minutes until the cheese is melty and bubbly. Let the casserole rest for 5-10 minutes, then slice into it like lasagna.
Serve and garnish with cilantro, red onion, avocado, or sour cream as desired. Enjoy!
Notes
Shredded Cheese: use a combination you love; cheddar & Monterey jack is my go-to. Shred it yourself for the best results!
Jackfruit: if you want to add jackfruit, drain and shred it before hand, then add it with the chiles.