Name: Vegetarian Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 1 Tbsp olive oil (Source: 1 Tbsp. olive oil); 1 each small yellow onion (diced small) (Source: 1 small yellow onion (diced small)); 1 each red bell pepper (diced small) (Source: 1 red bell pepper (diced small)); 1 each large zucchini (or 2 small, chopped) (Source: 1 large zucchini (or 2 small, chopped)); 2 tsp garlic powder (Source: 2 tsp. garlic powder); 1 tsp ground cumin (Source: 1 tsp. ground cumin); 1 Tbsp chili powder (Source: 1 Tbsp. chili powder); 15 oz black beans (drained and rinsed) (Source: 15 oz. black beans (drained and rinsed)); 15 oz yellow kernel corn (drained) (Source: 15 oz. yellow kernel corn (drained)); 28 oz red enchilada sauce (I like the La Victoria Brand) (Source: 28 oz. red enchilada sauce (I like the La Victoria Brand)); 9 each corn tortillas ((6 inch size)) (Source: 9 corn tortillas ((6 inch size))); 8 oz shredded Sharp Cheddar Cheese (freshly shredded from a block reccommended) (Source: 8 oz. shredded Sharp Cheddar Cheese (freshly shredded from a block reccommended)); ½ each chopped cilantro (Source: ½ chopped cilantro); 1 each avocado (sliced) (Source: 1 avocado (sliced)); 1 each Roma tomato (chopped) (Source: 1 Roma tomato (chopped))

Get to know the ingredients

small yellow onion (diced small)

In the method: Add diced onion and cook until becomes translucent (2-5 minutes).

red bell pepper (diced small)

In the method: Add diced onion and cook until becomes translucent (2-5 minutes).

large zucchini (or 2 small, chopped)

In the method: Then add the red bell peppers and zucchini for an additional 3-5 minutes.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 6. Original quantities shown.

Estimating…

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How to make it

0 of 9 steps complete

Heat up a large saucepan on medium-high heat with one tablespoon olive oil. Add diced onion and cook until becomes translucent (2-5 minutes). Then add the red bell peppers and zucchini for an additional 3-5 minutes. Add the ground cumin, garlic powder and chili powder. Combine until well mixed and flavors are immersed.
Turn heat to low. Add the can of black beans and Kernel Corn to the saucepan until well combined. Pour in 2 cups of the Red enchilada sauce. Save one cup of the sauce from the can for the topping of the casserole.
Spray the bottom of slow cooker well with nonstick spray.
Add one layer of tortilla to bottom (3 tortillas). Some tortillas will need to be broken in half to fit the slow cooker.
Add 1/2 of vegetable mixture on top of corn tortillas to cover. Sprinkle with 1/3 of the cheese.
Repeat another layer. (3 corn tortillas, 1/2 of the vegetable sauce and 1/3 of the cheese)
Top with 3 more corn tortillas, then one cup of the enchilada sauce that you saved. Sprinkle withe the remaining cheese.
There will also be leftover enchilada sauce as the recipe doesn't use the entire can, however you can save in a container for a few days as well! I typically use less than 3 cups so the large can works for this recipe.
Place lid on top and cook on high for 2 hrs. Top with cilantro, diced tomato, and sliced avocado.

Make room for Vegetarian Enchilada Casserole Recipe

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Top with cilantro, diced tomato, and sliced avocado.

A little more help as you go

Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

A few questions you might have

What should I prepare first?

Set out the saucepan and slow cooker. Start with this step: Heat up a large saucepan on medium-high heat with one tablespoon olive oil.

Which preparation step should I plan for?

Arrange the food as directed and check that the pan or basket has enough space.

What happens at the end?

Top with cilantro, diced tomato, and sliced avocado.

Is there another preparation step to plan for?

Check the slow-cooker setting and timing before deciding when to start.

Additional recipe notes

Place any remaining vegetarian casserole in an airtight container and store in the fridge for up to 4 days. Don't have Enchilada sauce? You can use salsa and taco seasoning; however, the consistency and taste will differ.

Vegetarian Enchilada Casserole Recipe

1. Keep the specified layer

2. Check when to cover

3. Prepare the finishing addition