What goes in vegetable enchilada casserole?
To make this vegetarian Mexican casserole, you will need the ingredients shown in the image below. Dinner is the only meal that can actually be enjoyed with the family. However, whatever little time we get in the evening, a lot of us don’t like spending in the kitchen preparing an elaborate meal, after a busy day So, like a lot of other people, for dinner I also prefer making something that’s easy to make, doesn’t need me to stand in the kitchen for hours, and tastes delicious. Today’s recipe- vegetable enchilada casserole is one such dish. You just need to chop and sautee some vegetables, make layers of vegetables, beans, sauce, tortilla, and cheese, and then bake it. If you are looking for comforting and delicious vegetarian dinner ideas, this vegetarian casserole recipe is a must-try.
Serving vegetable enchilada casserole
Serve this casserole warm with a side dish of choice like Mexican rice, Mexican couscous, or a salad like Mexican quinoa bean salad. Step 2: Next, add chopped mushrooms, eggplant, zucchini, and corn kernels. Saute until the vegetables are almost cooked. Step 3: Add salt, pepper, and red chili flakes. Mix and saute for another 1-2 minutes. Step 4: Add black beans, mix and cook for 2 minutes. Switch off the stove. Add cherry tomatoes and mix. Step 5: Brush a baking dish (around 9x13 inches) with a little olive oil. Step 6: Spread some enchilada sauce on the baking dish. Step 7: Cut tortillas into smaller pieces (quarter or half) and place them on top of the sauce in such a way that they cover the entire base of the baking dish. Step 8: Spread around half of the vegetable filling above tortillas. Step 9: Top it with some shredded cheese. Steps 10 and 11: Make one more layer of tortillas followed by vegetable filling. Step 12: Spread more sauce on top.
Step 13: Make a final layer of cheese. Step 14: Cover the baking dish with aluminum foil and bake in a preheated oven at 200°C (around 400°F) for 20 minutes. Step 15: Take out the dish, remove the foil, and bake uncovered for another 10 minutes. Step 16: Garnish with chopped cilantro and onion. Serve warm. Your delicious vegetarian enchilada casserole is ready to be enjoyed! I like to enjoy it simple with some fresh pico de gallo or guacamole on the side.
Storing the leftovers
To store, either wrap the whole baking dish tightly with aluminum foil or transfer the leftover casserole to an airtight container and refrigerate for up to 3 days.
Can the leftovers be frozen?
Yes, leftover enchilada casserole can be frozen but, if planning to do that, it’s better to toast the tortillas before using them in the casserole otherwise they might turn soggy. To freeze, allow the casserole to reach room temperature. Wrap the whole pan tightly with cling wrap followed by aluminum foil and put it in the freezer. Make sure the pan is freezer-safe. You can also transfer it to an airtight, freezer-safe container. Freeze for up to 3 months.
Reheating tips
To reheat refrigerated Mexican casserole, follow any of the methods given below: Oven: Cover the dish with aluminum foil and bake at 180°C(around 350°F) for 20-25 minutes or until the casserole starts bubbling. Microwave: Remove the aluminum foil, transfer to a microwave-safe dish, and microwave until nicely heated. To reheat the frozen enchilada casserole, remove the cling wrap, put the casserole in an oven-safe dish, wrap it with aluminum foil, and bake covered in a preheated oven at 180°C(around 350°F) for around 40-45 minutes or until nicely heated.
Recipe tips, tricks, and variation suggestions
You can increase the number of layers of tortillas, vegetables, and cheese if you want. Use a slightly deep pan to make sure that the layers of ingredients don’t come above the edges and also the melting cheese doesn’t stick to the aluminum foil. Feel free to add or skip vegetables to suit your taste buds. Cut the vegetables into equal-sized pieces. You can also make a layer of salsa in this casserole. For some heat, add jalapeno to the filling. The sauce and cheese are also salty so add salt to the filling carefully. You can use other ingredients like avocado, olives, spring onion, and jalapeno to garnish this vegetable casserole. Allow the casserole to get slightly cold before cutting it into pieces.
Frequently asked questions
More, vegetarian dinner recipes from around the world
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