Meatless Enchilada Casserole (One-Pot, Vegetarian)
The perfect vegetarian enchilada casserole made in one pot with lots of corn tortillas and melty cheese smothered in a rich enchilada sauce, family friendly!
Servings: 4
Calories: 444kcal
Ingredients
FOR THE ENCHILADA SAUCE
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
FOR THE ENCHILADA STEW
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 red bell pepper chopped
- 2-3 jalapeno peppers chopped
- 4 cloves garlic minced
- ½ cup fresh corn frozen is good, too
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups enchilada sauce see above
- 1 can pinto or black beans 15 ounces, drained
- 4 corn tortillas sliced into half-inch strips
- ½ cup shredded cheddar cheese
- Fresh chopped cilantro for serving
Instructions
- Heat the oil in a large pan to medium heat.
- Add flour and chili powder. Reduce heat to LOW and stir constantly, about 5 minutes, until the mixture browns. Low heat is KEY to developing the rich flavor.
- Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
- Simmer over low heat 2-3 minutes more, stirring often. The mixture to thicken up and become consistent.
- Salt and pepper to taste, then set aside until ready to use.
FOR THE ENCHILADA STEW
- Heat the oil in a large oven-safe skillet or pan to medium heat.
- Add onions and peppers. Cook about 5 minutes to soften.
- Add garlic and stir. Cook 1 more minute.
- Add corn, salt and pepper to taste, cumin and oregano. Stir.
- Add enchilada sauce, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate.
- Top with the remaining cheese.
- Set oven to broil.
- Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted.
- Sprinkle with chopped cilantro and serve!
Nutrition
Calories: 444kcal | Carbohydrates: 43g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 1600mg | Potassium: 683mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2695IU | Vitamin C: 62.2mg | Calcium: 163mg | Iron: 3.6mg