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Vegetarian Enchilada Casserole

By eatingwell.com

Vegetarian Enchilada Casserole

Cook:1h

Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna. Bookmark this recipe for a future weeknight dinner.

Updated at: Wed, 29 Jan 2025 12:02:19 GMT

Nutrition balance score

Great

Glycemic Index

42

Low

Glycemic Load

15

Moderate

Nutrition per serving

Calories314.2 kcal (16%)

Total Fat14.9 g (21%)

Carbs35.1 g (13%)

Sugars4.5 g (5%)

Protein12.6 g (25%)

Sodium442.6 mg (22%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 tablespoonsextra-virgin olive oil

1 cupchopped onion

¾ cuppoblano peppers

medium, halved and sliced, 1/4 inch

medium, halved and sliced, 1/4 inch

1 cupfresh corn kernels

1 cuppico de gallo

½ teaspoonsalt

1 x 15 ouncecan no-salt-added pinto beans

1 x 15 ouncecan no-salt-added black beans

8corn tortillas

1 ½ cupsshredded pepper jack cheese

½ cupscallions

½ cupreduced-fat sour cream

Instructions

View on eatingwell.com

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Notes

3 liked

1 disliked

Delicious

Easy

Kid-friendly

Lydia Belcher· last month

It was a little bit dry when cooking and I needed to add liquid to the pan, but it had good flavor and was easy to make. I feel like this could be made on the stove top other than broiling the cheese. Might need more pico added to it. 6/10

It was a little bit dry when cooking and I needed to add liquid to the pan, but it had good flavor and was easy to make. I feel like this could be made on the stove top other than broiling the cheese. Might need more pico added to it. 6/10

Kate Roberts· last year

Based on previous reviews I did add a bit of cayenne, chili powder and cumin but just a touch. The corn on the cob I bought for this didn't survive and I had some extra cherry tomatoes and spinach which I added in. Topped with a bit of Sriracha. I will definitely make again and I think it's easy to add/sub some different veggies. Be sure to reduce the liquid by 1/2 before cooking so the tortillas keep a bite to them.

Based on previous reviews I did add a bit of cayenne, chili powder and cumin but just a touch. The corn on the cob I bought for this didn't survive and I had some extra cherry tomatoes and spinach which I added in. Topped with a bit of Sriracha. I will definitely make again and I think it's easy to add/sub some different veggies. Be sure to reduce the liquid by 1/2 before cooking so the tortillas keep a bite to them.

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