Chef Savvy · by Kelley Simmons★ 5.0 (3)
Vegetarian Enchilada Casserole
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 39%
CARBS 60G51% OF CAL
12G FIBER42G OTHER7G TOTAL SUGAR
FAT 19G36% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered corn tortillas with black beans, corn, green chilies, and cheese baked in enchilada sauce. A vegetarian casserole ready in 30 minutes.
mainmexicancasserolebeans🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon oil
- 1 onion (diced)
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 2 cups red enchilada sauce
- 2 cups corn
- 1 can (15.5 ounce black beans, drained and rinsed)
- 1 can green chiles
- 2 cups shredded Mexican cheese
- 16 corn tortillas (cut in half)
- olives for serving (if desired)
- cilantro for serving (if desired)
- sour cream for serving (if desired)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 39%
CARBS 60G51% OF CAL
12G FIBER42G OTHER7G TOTAL SUGAR
FAT 19G36% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 919mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 574mg
- Calcium
- 345mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 919MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.