Veggie Loaded Enchilada Casserole

$- 2 cups corn tortillas, cut into strips - You can use flour tortillas if preferred. - 1 can black beans, drained and rinsed - Pinto beans work well as a swap. - 1 can diced tomatoes with green chilies - Fresh tomatoes and chopped jalapeños are a great substitute. - 1 cup bell peppers, diced (any color) - Feel free to mix colors for a fun look. - 1 cup zucchini, diced - Yellow squash is a nice alternative. - 1 cup corn (fresh, frozen, or canned) - Use sweet corn for a hint of sweetness. - 1 small red onion, finely chopped - Yellow onion adds a similar flavor. - 2 cloves garlic, minced - Garlic powder can replace fresh garlic if needed. - 2 cups enchilada sauce (store-bought or homemade) - You can use salsa if you like it spicier. - 1 teaspoon ground cumin - Coriander adds a similar depth of flavor. - 1 teaspoon chili powder - Use paprika for a milder taste. - 1/2 teaspoon smoked paprika - Regular paprika works if you don’t have smoked. - 1 1/2 cups shredded cheese (cheddar or a cheese blend) - Mozzarella gives a nice stretchy texture. - 2 tablespoons olive oil - Any cooking oil will work as a swap. - Salt and pepper to taste - Adjust to your flavor preference. - Fresh cilantro for garnish - Green onions add a nice touch too. - Avocado slices add creaminess. - A dollop of sour cream brightens each bite. - Jalapeños provide a spicy kick. - Extra cheese ensures a gooey finish. 1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This sets the stage for baking. 2. Sautéing the Vegetables: In a large skillet, pour in olive oil and heat it over medium heat. Add the chopped red onion and minced garlic. Cook them for about 3-4 minutes until the onion looks clear. 3. Add the Veggies: Toss in the diced bell peppers, zucchini, and corn. Stir this mix for 5-7 minutes until the veggies soften. Season with cumin, chili powder, smoked paprika, salt, and pepper. This will add great flavor to your dish. 4. Layering the Casserole: Grab a greased 9x13 inch baking dish. Start by spreading a layer of enchilada sauce at the bottom. Next, add half of the tortilla strips, half of the black beans, and half of the sautéed veggie mix. Top this layer with one cup of shredded cheese. 5. Repeat Layers: Now, add another layer. Pour more enchilada sauce, followed by the remaining tortilla strips, black beans, and veggie mix. Finish this layer with another cup of cheese. 6. Final Sauce and Cheese Layer: On top, sprinkle any leftover tortilla strips. Pour the last of the enchilada sauce over everything. Finally, add the last 1/2 cup of cheese evenly on top. 7. Bake: Cover your dish with foil and place it in the oven. Bake for 25 minutes. After that, take off the foil and bake for another 15 minutes, until the cheese is bubbly and golden brown. 8. Garnish and Serve: Once it’s baked, let the casserole cool for a few minutes. Before serving, sprinkle fresh cilantro on top for a bright touch. - How to ensure cheese is bubbly and golden: Bake your casserole covered for 25 minutes. Remove the foil and bake for another 15 minutes. This lets the cheese melt and get golden brown on top. - Making the casserole ahead of time: You can prepare the casserole a day before. Just layer all the ingredients as per the recipe. Cover it well and place it in the fridge. When ready to eat, bake it directly from the fridge. You might need to add a few extra minutes to the baking time. - Recommended cookware for best results: Use a 9x13 inch glass or ceramic baking dish. These materials heat evenly. They help cook the casserole just right. - Adding spices for extra kick: If you like heat, add diced jalapeños or a pinch of cayenne. These spices boost flavor without overpowering the dish. - Ingredient swaps for dietary preferences: Want to switch things up? Use sweet potatoes instead of zucchini for a sweet twist. You can also swap black beans with lentils for a different texture and taste. {{image_2}} For those who enjoy meat, you can easily add cooked chicken, ground beef, or turkey. Just mix it into the veggie layers. This adds more protein and heartiness. You can also swap out the vegetables. Use mushrooms, spinach, or eggplant for a different taste. Mix and match based on what you have. Fresh, seasonal veggies work best. For a gluten-free option, replace corn tortillas with gluten-free tortillas. You can also use quinoa or rice as a base instead. This keeps the dish satisfying and safe for gluten-sensitive eaters. This casserole pairs well with a simple green salad. A side of rice or beans can also enhance the meal. Serve it with sour cream or guacamole for extra flavor. For a fun twist, add sliced jalapeños on top before baking. This adds a spicy kick. You can also sprinkle fresh lime juice over the finished dish for brightness. Enjoy your veggie-loaded enchiladas with friends and family for a hearty meal! To store leftovers, let the casserole cool first. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container. This way, it stays fresh for up to 4 days. When reheating, preheat your oven to 350°F (175°C). Place the casserole in and cover it with foil. Heat for about 20-25 minutes, or until it's warm throughout. If you prefer the cheese a bit crispy, remove the foil for the last 5 minutes. If you want to save some for later, freezing is easy. First, let the casserole cool completely. Then, slice it into portions. Wrap each piece in plastic wrap and place them in a freezer-safe bag. Label the bag with the date. This casserole can last up to 3 months in the freezer. When you’re ready to eat, take it out and thaw it in the fridge overnight. To reheat, set your oven to 350°F (175°C). Bake for about 30-35 minutes, or until heated through. Enjoy your tasty meal! Can I make this dish ahead of time? Yes, you can prepare the casserole ahead. Just assemble it and cover it. Store it in the fridge for up to two days. When ready to bake, add 10 minutes to the cooking time. What can I substitute for black beans? You can use pinto beans or kidney beans as a good swap. Chickpeas also work if you want a twist. Is this casserole spicy? The dish has a mild spice level. If you prefer more heat, add extra chili powder or diced jalapeños. Can I use store-bought enchilada sauce? Absolutely! Store-bought enchilada sauce saves time. Just make sure it is a brand you enjoy. How long does it last in the fridge? This casserole stays fresh for about 4 days in the fridge. Be sure to store it in an airtight container. How to adjust the recipe for large gatherings? To serve more people, double the recipe. Use a larger baking dish for all the layers. This way, everyone gets a hearty portion. Can I use different types of cheese? Yes, you can mix and match cheeses. Monterey Jack or pepper jack add great flavor. Feel free to experiment with your favorites! This post covered a delicious casserole recipe, including its key ingredients and steps. I shared tips to enhance flavor and cooking success. You learned about storage methods for leftovers too. Remember, this dish is flexible. You can switch ingredients and serve it in many ways. Whether for dinner or a gathering, it's sure to please. Enjoy cooking and sharing this tasty meal!$

Indulge in this delicious Veggie Loaded Enchilada Casserole that’s bursting with flavor and packed with healthy ingredients! This simple recipe combines corn tortillas, black beans, bell peppers, zucchini, and cheesy goodness to create a satisfying meal perfect for any occasion. Want to impress your family and friends? Click to explore these easy steps and delight in a hearty dish that everyone will love!

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Ingredients

2 cups corn tortillas, cut into strips

1 can black beans, drained and rinsed

1 can diced tomatoes with green chilies

1 cup bell peppers, diced (any color)

1 cup zucchini, diced

1 cup corn (fresh, frozen, or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

2 cups enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 1/2 cups shredded cheese (cheddar or a cheese blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the chopped red onion and minced garlic until the onion is translucent, about 3-4 minutes.

Add the Veggies: Stir in the diced bell peppers, zucchini, and corn. Cook for another 5-7 minutes until the vegetables are soft. Season with cumin, chili powder, smoked paprika, salt, and pepper.

Layer the Casserole: In a greased 9x13 inch baking dish, spread a layer of enchilada sauce at the bottom. Follow this layer with half of the tortilla strips, half of the black beans, half of the sautéed veggie mixture, and one cup of shredded cheese.

Repeat Layers: Next, add another layer with more enchilada sauce, the remaining tortilla strips, the remaining black beans, the remaining veggie mixture, and another cup of cheese.

Final Sauce and Cheese Layer: Top off with any remaining tortilla strips, pour the last of the enchilada sauce over the top, and sprinkle the final 1/2 cup of cheese evenly on top.

Bake: Cover with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve: Once baked, let it cool for a few minutes before slicing. Garnish with fresh cilantro before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8 servings

- Presentation Tips: Serve the casserole hot, garnished with additional cilantro and avocado slices on the side. Pair it with a dollop of sour cream or a sprinkle of jalapeño for added flavor!