Thursday, January 30, 2014

Wallet-watcher meals: Veggie Enchilada Casserole

Continuing with my promise of quick, easy and affordable meals, this newbie to my recipe circulation is great for its versatility.

One of the best things about veggie-based meals is that you can choose the vegetables of your family’s liking with little to no impact on the overall outcome of the dish. For example, this recipe originally called for zucchini and spinach. I swapped them out for a red pepper and black beans instead, and got rave reviews from my husband. You could easily add other options based on your tastes or the season such as a variety of peppers, winter greens, tomatoes, squash and more.

It’s hard to mess up something that’s doused in delicious enchilada sauce and cheese, so get creative with whatever is on sale to create your family’s favorite version. Enjoy!

Veggie Enchilada Casserole
Adapted from

2 tbsp. oil
2 garlic cloves, minced
1 onion, chopped
1 jalapeno, seeded and minced
1 red pepper, diced
1 can black beans
1 cup frozen whole kernel corn
4 oz. green chili peppers, diced
6 oz. black olives, sliced
2 ½ cups enchilada sauce *recommend Trader Joe’s brand
12 (6-inch) corn tortillas
8 oz. Monterey jack cheese, shredded
8 oz. cheddar cheese, shredded
Sour cream (optional)
Salsa (optional)

Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add red pepper and cook 5 minutes or until tender. Add beans and corn. Cook and stir 2-3 minutes. Turn off heat and add diced green chili peppers.

Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place ½ the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Over with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes or until the casserole is bubbling and the cheese is melted.

Serve with sour cream and salsa.

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