Vegetarian Enchilada Casserole

WEELICIOUS(5)
Olivia Tierney: "Loved this! Massive hit with the family. I put le…" Read More
22Ingredients
85Minutes
230Calories

Ingredients

US|METRIC
  • enchilada sauce
  • 1 tablespoon olive oil
  • 1 onion (small, cubed)
  • 1 garlic clove (minced)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon honey
  • 14 ounces diced tomatoes (unsalted)
  • 1 cup water
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 large egg
  • 1 cup frozen corn kernels
  • 15 ounces black beans (drained)
  • 1 red bell pepper (medium, diced)
  • 2 tablespoons fresh cilantro (chopped)
  • 2 1/2 cups Mexican cheese blend (divided)
  • 6 corn tortillas
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    NutritionView More

    230Calories
    Sodium29% DV690mg
    Fat18% DV12g
    Protein20% DV10g
    Carbs7% DV20g
    Fiber16% DV4g
    Calories230Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol50mg17%
    Sodium690mg29%
    Potassium340mg10%
    Protein10g20%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A20%
    Vitamin C35%
    Calcium25%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Olivia Tierney 5 months ago
    Loved this! Massive hit with the family. I put lentils into the blended mixture too, and cut out the water and also drained some of the water out of the tinned tomatoes. These changes made it more firm :) I also only used 3 tortillas that I cut in half to give me straight edges along the sides of the baking dish. Kept everything nicely in layers. Served with a sweetcorn and avocado salad with lemon dressing.
    Ricky Carter 7 months ago
    Loved it! I made it vegan as well!
    Orsborne 9 months ago
    Delicious! I would make it again
    Mayson Picard a year ago
    My omnivore family loves this. It is a bit time consuming to make the sauce so I always make a double batch of the sauce and jar half of it to use next time.
    Gaia Boyd a year ago
    Delicious! The homemade sauce and fresh peppers make it so fresh. Didn’t have the sour cream, so we just left it out, and it still tasted great
    Rachel Grundner 2 years ago
    This was super easy and delicious. We served it with sour cream and next time I think I’ll serve it over shredded lettuce as well.
    Kelly G. 2 years ago
    I changed a few things to make it vegan and was very good! No one could taste a difference :D
    Gave 5 stars for ease and the fact that it was still good after several weeks in our freezer during which time I'm not even sure they were completely covered. Agree with previous commenter re Mexican lasagne.

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