Vegetarian Enchilada Casserole (serves 12 )

Prep Time: 25 mins Cook Time: 40 mins

nut free

gluten free

Ingredients

  • Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon honey
  • 1 14.5 oz can diced tomatoes
  • 1 cup water
  • Filling:
  • 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 corn kernels
  • 1-15 ounce can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 cups shredded mexican blend cheese, divided
  • 6 corn tortillas

Preparation

1. Preheat oven to 350 F.

2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.

3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.

4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.

5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.

6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.

7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.

8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.

9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*

10. Bake for 40 minutes uncovered.

11. Serve.

*At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.