College guys for some reason always have to eat meat. They scoff at the words “meatless,” “vegetarian,” or “vegan.” It took some convincing, but Erica finally got Declan to agree to make a vegetarian enchilada casserole for dinner. After the first bite, Declan realized that Erica was right (just like she was about the kitties!) – this meatless meal was awesome!
We used a recipe from EatingWell.com but made a few adjustments. You can’t really go wrong with this recipe.
Vegetable Enchilada Casserole
Want something filling but don’t want to feel sorry for yourself afterword? Yeah, this is for you.
- Servings – 5 to 6
- Prep time – 15 minutes
- Cook time – 30 minutes
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 cup shredded carrots
- 1 can black beans rinsed
- 1 can diced tomatoes drained
- 1 1/2 cup frozen corn
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 corn tortillas cut into quarters
- 2 cups shredded cheddar or Mexican mix cheese
- 1 jar (12 to 16 oz) enchilada sauce
1. Preheat your oven to 400ºF.
2. Sauté the carrots and onions with about a tablespoon of olive oil over medium heat for 5 minutes or until beginning to brown.
3. Toss in the rest of the veggies, oregano, cumin and salt and heat for 3 to 5 minutes or until warm, stirring occasionally to mix.
4. Spray a 9×13 inch baking dish with a non-stick spray.
5. Layer in order the following: tortillas, veggies, sauce, cheese, tortillas, veggies, sauce, and cheese.
6. Bake for 20 minutes or until cheese becomes nice and bubbly.
7. Let cool for 5 minutes.
8. Serve and enjoy!