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Vegetable Enchilada Casserole
A colorful mix of vegetables, homemade enchilada sauce, corn tortillas, and cheese make this Vegetable Enchilada Casserole an ultimate comfort food.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●whisk
- ●sauce pot
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
zucchini (about 3/4 lb.) ($0.95)1frozen corn kernels ($0.63)1 cuptsp salt ($0.02)1/4tsp salt ($0.03)3/4
2
To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about ⏱️ 3-5 minutes).
chili powder ($0.30)2 Tbspwater ($0.00)2 cups
3
Preheat the oven to 350 degrees. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
4
Bake the casserole for ⏱️ 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.
Nutrition Facts
calories
375.3 kcal
fat Content
14.22 g
serving Size
1 Serving
fiber Content
13.5 g
sodium Content
978.73 mg
protein Content
16.68 g
carbohydrate Content
50.3 g
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