Meatless Enchilada Casserole (One-Pot, Vegetarian)
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Chili Pepper Madness · by Mike Hultquist★ 4.0 (1)

Meatless Enchilada Casserole (One-Pot, Vegetarian)

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 39%
CARBS 78G49% OF CAL
16G FIBER49G OTHER13G TOTAL SUGAR
FAT 30G42% OF CAL
6G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of corn tortillas, black beans, vegetables, and cheese smothered in enchilada sauce and baked. A vegetarian family favorite.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 tablespoons olive oil
  • 2 tablespoons flour
  • ¼ cup red chili powder
  • 6 ounces tomato paste
  • 1-1/2 cups vegetable broth
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 small onion (chopped)
  • 1 red bell pepper (chopped)
  • 2-3 jalapeno peppers (chopped)
  • 4 cloves garlic (minced)
  • ½ cup fresh corn (frozen is good, too)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2-3 cups enchilada sauce (see above)
  • 1 can pinto or black beans (15 ounces, drained)
  • 4 corn tortillas (sliced into half-inch strips)
  • ½ cup shredded cheddar cheese
  • Fresh chopped cilantro for serving
PREP
10M
SODIUM
1810MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.