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vegetarian enchilada casserole

(1 rating)
BeRandy avatar
Recipe by
Be Randy
@BeRandy
Compton, CA

I was on a personal mission to make a vegetarian enchilada casserole that wasn't solely beans and didn't have a meat substitute, so, I came up with this. It turned out great and my boyfriend loved it. (If you're interested, morning star crumbles can be added, or soyrizo. But since I serve mine with my soyrizo red rice, I leave out the meat substitutes.)

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 40 Min
method Convection Oven

Ingredients For vegetarian enchilada casserole

  • 1 lg
    onion
  • 2 md
    bell peppers
  • 16 oz
    frozen corn
  • 32 oz can
    refried beans (black or pinto, your choice)
  • 32 oz can
    whole beans
  • 1 can
    diced green chiles
  • sliced black olives (as much or as little as you like)
  • green onions (as much or as little as you like)
  • 18
    corn tortillas
  • 1 can
    enchilada sauce (red or green, i prefer red)
  • lots
    cheeeeeeeeese

How To Make vegetarian enchilada casserole

  • 1
    Slice up your bell peppers and onions to desired size and in a large skillet (with your choice oil, butter, or non stick spray)saute until almost floppy, then add frozen corn. season with salt and pepper (i'm a minimalist, add whatever seasoning you like)and cook until corn is no longer frozen.
  • 2
    In a large pot combine whole beans, refried beans, and green chiles. Cook until hot.
  • 3
    In a casserole dish, pour a little enchilada sauce to coat the bottom of the dish. Layer six tortillas to cover the bottom. Spread enough of the bean mixture on top of the tortillas to cover them. I usually only do about 2 layers, so it's safe to use half the bean mixture for this first layer. Then, on top of the beans, add a layer of the corn mixture. Cover this layer with a blanket of cheese (I <3 cheese).
  • 4
    Now add another six tortillas, a little sauce, and then another layer of beans, corn, and cheese (if you like). Cover this with another layer of tortillas.
  • 5
    Now for the decorative fun. Pour enough sauce to coat the top tortillas. (It's a little late but, if you wanna go light on the sauce, you can always pour the sauce in a plate and just coat the tortillas and then place them in the layer.)Blanket the top of your casserole with CHEEEEEEEESE, and then sprinkle green onions and olives.
  • 6
    put it in the oven.... bake until cheese is melted and maybe a little brown. Takes about 30 minutes (i said 40 for safe measures). If you over stuffed the pan as I often do, just put a baking sheet underneath to catch the mess.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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