Vegetarian Enchilada Casserole
Make a hearty, healthy, tasty vegetarian enchilada casserole with black beans, sweet potato, and more roasted vegetables. A satisfying meal-prep family dinner!
Servings: 4 to 6
Calories: 754kcal
Ingredients
- 2 red or green bell peppers, diced
- 1 large sweet potato, diced
- 1 white or yellow onion, diced
- 3 tablespoons of olive oil
- 2 (15-ounce) cans of black beans, drained and rinsed
- 2 cups of frozen or canned corn
- 3 cups of red or green enchilada sauce
- 12 corn tortillas, cut in half
Instructions
- Preheat the oven to 400 degrees F. and line one large baking sheet with parchment paper or a silicone mat.
- Place the pepper, sweet potato, and onion in the middle of the baking sheet in an even layer. Drizzle with the oil, mix well to evenly coat the vegetables.
- Roast for 30 minutes or until the sweet potato is tender.
- Once the roasted ingredients are ready, remove them from the oven and lower the heat of the oven to 350 degrees F.
- Add the beans, corn, and ½ cup of enchilada sauce to the baking sheet. Mix well on the baking sheet and set aside.
- Add 1 cup of enchilada sauce to the bottom of a 9x13 inch baking casserole dish.
- Place a single layer of corn tortilla on top of the sauce.
- Add all of the ingredients from the baking sheet and press them down to make a compacted layer. Evenly pour ½ cup of enchilada sauce and cover with the remaining corn tortillas.
- Evenly pour the remaining enchilada sauce over the corn tortillas covered with aluminum foil, and bake for 20 minutes. Uncover and cook for 15 minutes.
- Remove from the oven and set it on a cooling rack.
Notes
- To save time: Optionally use pre-prepared diced sweet potato and/or onion, etc.
- For more flavor: Optionally toast the tortillas to add depth to this simple vegan Mexican casserole.
- To adjust texture: Optionally mash a portion of the beans.
- Leave it to rest: Just a few minutes help it set slightly so it holds better when sliced/served.
Nutrition
Calories: 754kcal | Carbohydrates: 130g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1767mg | Potassium: 1407mg | Fiber: 30g | Sugar: 19g | Vitamin A: 13494IU | Vitamin C: 57mg | Calcium: 155mg | Iron: 7mg
