Go Back
Vegetarian enchilada casserole

Print Recipe Pin Recipe
Servings 12 servings

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1/2 white onion diced
  • 1 sweet potato peeled and chopped
  • 1 zucchini chopped
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 15oz can black beans
  • 1 cup frozen yellow corn
  • 1 28oz can green chili enchilada sauce
  • 18 small corn tortillas
  • 2 cups shredded cheese fiesta blend

Instructions
 

  • Preheat your oven to 375°. Lightly spray or grease a 9x13 casserole dish with olive oil.
  • Pour the extra virgin olive oil into a Dutch oven set to low-medium heat. Add the onions and sweet potatoes and cook for 5-7 minutes, until they just start to soften.
  • Add the zucchini and cook for another five minutes. The veggies should be tender, but stop cooking them before they get mushy.
  • Stir in the minced garlic and all of the spices and seasoning. Let that cook for 2 minutes.
  • Pour in the black beans, corn, and enchilada sauce. Continue cooking for 5 more minutes while the corn thaws and the flavors blend.
  • Grab your 9x13 pan and coat the bottom with a few spoonfuls of liquid from the veggie mixture.
  • Time to start layering! Arrange 6 tortillas in the pan, evenly spread out 1/3 of the veggie mixture, and sprinkle on 1/3 of the cheese. Repeat this two more times: tortillas, veggies, cheese. Tortillas, veggies, cheese.
  • Put the pan in the middle rack of the oven and let it bake for 15-20 minutes. The cheese should be completely melted, but leave it in the oven longer if you like toastier cheese.
  • Cut into squares and enjoy!