Vegetarian Enchilada Casserole
This vegetarian enchilada casserole is a healthy vegetarian enchilada casserole recipe packed with plant-based protein and vibrant veggies, making it the best vegetarian casserole for dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- ¾ cup chopped poblano peppers
- 6 cloves garlic, minced
- 1 medium yellow squash, halved and sliced (1/4 inch)
- 1 medium zucchini, halved and sliced (1/4 inch)
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup pico de gallo
- ½ teaspoon salt
- 1 15-ounce can no-salt-added pinto beans, rinsed
- 1 15-ounce can no-salt-added black beans, rinsed
- 8 6-inch corn tortillas
- 1 ½ cups shredded pepper Jack cheese
- 1 avocado, diced
- ½ cup scallions
- ½ cup reduced-fat sour cream
Instructions
- Preheat your oven to 350°F and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the olive oil over medium-high heat. Sauté the onion, poblanos, and garlic until fragrant and tender, about 4–5 minutes.
- Add the zucchini, yellow squash, corn, pico de gallo, and salt. Cook until the vegetables release their moisture and the mixture comes to a simmer, around 5–6 minutes. Simmer for 2 more minutes to reduce the liquid by half.
- Remove the skillet from the heat and stir in the black beans and pinto beans until evenly combined.
- Layer one-third of the vegetable mixture into the prepared baking dish and evenly top with 4 corn tortillas. Add half the remaining vegetable mixture, followed by the final 4 tortillas, and finish with the remaining vegetable mixture.
- Sprinkle the top evenly with shredded cheese and bake for 25–30 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let cool for 5 minutes. Top with diced avocado, scallions, and dollops of sour cream just before serving.