This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is an ideal one-pan meal bursting with flavors! A hearty gluten-free meal that’s prepared in underneath half-hour for busy weeknights, potlucks, and dinner events.
Whereas we love Mexican meals, particularly the enchiladas filling them individually will be time-consuming. Making it in an oven-safe skillet permits for making it a one-pot meal, the place you saute the veggies on the stovetop after which pop it within the oven because the cheese topping melts to ooey-gooey perfection. A good way to get pleasure from all of the flavors and one of the best half is that there’s just one pan to scrub.
This simplified Mexican-inspired recipe is tremendous versatile, I’ve made this model utilizing black beans however you possibly can add a protein of your alternative. I’ve used an enameled forged iron pan, however you should use any oven-safe skillet as an alternative.
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Elements
- Home made Enchilada Sauce – I like utilizing selfmade enchilada sauce however you too can use store-bought canned enchilada sauce
- Veggies – onions, peppers, jalapenos, and corn. You may also add extra veggies of your alternative
- Spices – pink chili powder and floor cumin add a contact of spice and earthy flavors.
- Beans – clean and creamy canned black beans are handy and supply of protein and fiber
- Corn Tortillas – corn tortillas add genuine flavors and a pleasant texture to the dish
- Cheese – Mexican cheese mix is good for this dish, however be happy to make use of your favourite cheese
The best way to make Enchilada Casserole
- Warmth oil in a 10-inch cast-iron or ovenproof skillet over medium-high warmth. Add onion and pink peppers. Prepare dinner and stir till tender, 2-3 minutes.
- Add garlic, and jalapenos and cook dinner for one more minute.
- Stir in beans, corn, chili powder, cumin, and enchilada sauce. Stir in tortilla strips.
- Convey to a mild boil. Unfold cheese on prime with cheese.
- Bake, uncovered till sauce is bubbly and cheese is melted 5 to 7 minutes.
- Garnish with cilantro
Serving
Serve scorching enchilada casserole topped with a dollop of bitter cream, sliced avocadoes, and crunchy tortillas chips.
Ideas and Substitutes
- To make enchilada casserole vegan, substitute the Mexican cheese mix with dairy-free shredded cheese
- This casserole dish is medium spicy, to make it spicier add extra jalapeno or spicy pink chili powder
- Blacks beans will be substituted with pink kidney beans or protein of your alternative
- Add extra enchilada sauce to make the dish saucier or for those who add extra veggies or protein
Extra Mexican-Impressed Recipes
Recipe
Skillet Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese
Servings: 4
Energy: 415kcal
Directions
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Preheat the oven to 400°. Warmth oil in an 11-inch cast-iron or an ovenproof skillet over medium-high warmth. Add onion and peppers. Prepare dinner and stir till tender, 2-3 minutes.
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Add garlic, and jalapenos and cook dinner for one more minute. Stir in corn, beans, enchilada sauce, chili powder, floor cumin. Stir in tortilla strips.
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Simmer, uncovered on medium warmth till tortilla strips are softened, 3-5 minutes.
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Sprinkle cheese on prime. Bake, uncovered till sauce is bubbly and cheese is melted 5 to 7 minutes. Garnish with cilantro.
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Serve with a dollop of bitter cream, sliced avocados, and a squeeze of lime for a tangy contact.
Notes
- To make enchilada casserole vegan, substitute the Mexican cheese mix with dairy-free shredded cheese
- This casserole dish is medium spicy, to make it spicier add extra jalapeno or spicy pink chili powder
- Blacks beans will be substituted with pink kidney beans or protein of your alternative
- Add extra enchilada sauce to make the dish saucier or for those who add extra veggies or protein
- Diet values additionally embody elective toppings.
Diet
Energy: 415kcal | Carbohydrates: 58g | Protein: 19g | Fats: 14g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 27mg | Sodium: 1225mg | Potassium: 724mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2155IU | Vitamin C: 63mg | Calcium: 277mg | Iron: 4mg
Writer: Archana
Hey there! I’m a techie turned recipe developer, cooking teacher, and meals blogger. I like meals and luxuriate in growing simple and wholesome recipes for busy life. I stay in New Jersey with my husband and two sons.
