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Eating Well

Vegetarian Enchilada Casserole

Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.
19
4,364
1,280
1 hr
TOTAL TIME
647
CALORIES
$1.64
PER SERVING
Vegetarian Enchilada Casserole
Ingredients
16 INGREDIENTS
8 SERVINGS
Salt
1/2 tsp salt
Chopped Onion
1 cup chopped onion
Shredded Pepper Jack Cheese
1 1/2 cups shredded pepper jack cheese
Yellow Squash
1 medium yellow squash
halved and sliced
Avocado
1 whole avocado
diced
Corn Tortillas
8 whole corn tortillas
Poblano Peppers
3/4 cup poblano peppers
chopped
Fresh Corn Kernels
1 cup fresh corn kernels
Pico De Gallo
1 cup pico de gallo
Sour Cream
1/2 cup sour cream
Garlic
6 cloves garlic
minced
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Scallions
1/2 cup scallions
Zucchini
1 medium zucchini
halved and sliced
Canned Pinto Beans
1 can canned pinto beans
rinsed
Canned Black Beans
1 can canned black beans
rinsed
Directions
15 STEPS
View Directions on Eating Well
Health Info
Macros
91g
CARBS
19g
FAT
32g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
WHEAT
MILK
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Frequently Asked Questions
What do you put inside enchiladas?
Can you make enchiladas without frying the tortillas?
How do you make enchiladas not soggy?
What cheese is best for enchiladas?
What toppings go well with enchilada casserole?