On the Menu: Vegetarian Enchilada Casserole
I’m always searching for new recipes to add into my rotation of dinner ideas so that we don’t get too bored eating the same things over and over around here. Thankfully, my husband and kids are pretty good sports about it, because quite a few of the new things we try don’t exactly turn out to be keepers. If that sounds familiar, this series is for you. “On the Menu” is a place where I share some of my tried and true recipes in case you’re looking for a little dinnertime inspiration, along with serving suggestions and tips for getting dinner on the table quickly.
It’s a real win for me when I stumble upon a good recipe for a tasty casserole. They’re one of my favorite things to make for dinner, mostly because we get a lot of leftovers out of them (and that means a night off from cooking later in the week), and also because they’re usually fairly easy to put together. On a busy weeknight, I can get overwhelmed pretty fast trying to follow a complicated recipe and help with math homework at the same time (#areyousmarterthanafifthgrader?) This Vegetarian Enchilada Casserole doesn’t disappoint. Packed with yummy veggies and protein from the black beans and cheese, it’s filling, healthy, and bursting with flavor.
Vegetarian Enchilada Casserole
- 2 sweet potatoes, peeled and cut into small pieces
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cups frozen corn kernels
- 1 can black beans, rinsed and drained
- 2 tsp. ground cumin
- 2 garlic cloves, minced
- salt and pepper to taste
- 3 tbsp. olive oil
- 4 cups Mexican cheese blend
- 10 tortillas
- 1/2 cup fresh cilantro, chopped
- 24 oz. jar of salsa
Preheat oven to 425 degrees. In a large bowl, mix sweet potatoes, onions, red pepper, corn and black beans with 3 tbsp. olive oil. Add cumin, garlic, and salt and pepper; stir to coat. Spread mixture in a shallow pan and roast for 30 minutes or until sweet potatoes are soft, stirring half-way through cooking time.
While veggies are roasting, pour salsa into a small bowl and stir in cilantro. Spray a 9x13 pan with cooking spray, and spread a few spoonfuls of salsa mixture so that it covers bottom of pan. Tear 2 tortillas in half and layer them over the salsa.
When veggies are done, remove from oven and reduce temperature to 375 degrees. Add a layer of roasted veggies over the tortillas, and top with 1 cup of the cheese. Add another layer of tortilla halves, salsa, veggies and cheese. Finish with top layer of tortillas and salsa only. Cover and bake for 20 minutes. Remove foil, add the final 2 cups of cheese to the top, and bake uncovered for an additional 5-10 minutes.
Peach Blossom Tips:
*I usually use a mild salsa in this recipe to keep the kids happy, but if you like a little more kick, go for the medium or hot stuff.
*To get this meal on the table quickly, one thing I try to do is cut up all of the veggies and roast them ahead of time, so all that’s left at dinnertime is casserole assembly.
*This recipe pairs great with Spanish rice and honey cornbread as sides (I actually like this mix, but if you have a homemade recipe that you love, please share!)
I adapted this recipe from Six Sisters’ Stuff (a great place to find more recipe inspiration). If you try it out, comment below and let me know what you think!