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Creamy Loaded Vegetarian Enchilada Casserole

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A quick and easy meatless casserole featuring layers of creamy sauce, black beans, corn, veggies, and melty cheese, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) frozen corn, thawed (or fresh if in season)
  • 1 medium red bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150 g) mushrooms, sliced (optional)
  • 1 cup (240 ml) sour cream or Greek yogurt (full-fat preferred)
  • 1 cup (240 ml) enchilada sauce (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas, cut into strips or quarters
  • 2 cups (200 g) shredded cheese blend (cheddar and Monterey Jack)
  • Fresh cilantro, chopped (optional garnish)
  • 1 jalapeño, thinly sliced (optional for heat)

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it starts to soften. Add the garlic and cook for another 30 seconds until fragrant.
  2. Stir in the diced red bell pepper and sliced mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the veggies are tender and any liquid from the mushrooms has evaporated.
  3. Add the black beans and corn to the skillet. Stir together and cook for 2 minutes just to warm through. Season lightly with salt and pepper. Remove from heat.
  4. In a bowl, whisk together the sour cream (or Greek yogurt), enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
  6. Spread a thin layer of the creamy sauce on the bottom of the baking dish. Add a layer of tortilla pieces, covering the base but not overlapping too thickly.
  7. Spoon about one-third of the veggie and bean mixture evenly over the tortillas. Drizzle with some creamy sauce and sprinkle with a handful of shredded cheese.
  8. Repeat layering two more times — tortillas, filling, sauce, cheese — finishing with a generous cheese layer on top.
  9. Bake for 25 to 30 minutes, or until the cheese is bubbly and golden brown on top.
  10. Let the casserole rest for about 10 minutes after removing from the oven. Garnish with chopped cilantro and sliced jalapeños before serving if desired.

Notes

Do not overload with tortillas to avoid doughy texture. Let excess moisture from mushrooms evaporate fully to prevent watery casserole. Rest casserole after baking for easier slicing and deeper flavor. If casserole looks dry during baking, spoon extra enchilada sauce on top halfway through cooking.

Nutrition

Keywords: vegetarian, enchilada casserole, meatless dinner, easy casserole, Mexican, creamy sauce, black beans, corn, weeknight meal

Find it online: https://tastytuck.com/creamy-loaded-vegetarian-enchilada-casserole-recipe-easy-perfect-meatless-dinner/