Vegetarian Enchilada Casserole
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
Instructions
- Preheat oven to 350 F.
- 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.
- Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
- Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
- In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
- Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
- Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
- Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
- Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*
- Bake for 40 minutes uncovered.
- Serve.
- *At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Cholesterol: 30mg | Sodium: 550mg | Fiber: 5g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!