Vegetarian Enchilada Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian enchilada casserole layered with corn tortillas, black beans, corn, and cheese, topped with enchilada sauce and fresh garnishes. It's hearty, cheesy, and a straightforward weeknight dinner that comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 1 cup yellow onion (diced)
- 1 cup red pepper (diced)
- 1 jalapeno (diced)
- 3 garlic cloves (minced)
- 15 oz canned black beans (rinsed and drained)
- 10 oz enchilada sauce (**)
- 1 cup frozen corn
- 1 teaspoon red chili powder
- ½ teaspoon ground cumin
- 6 corn tortillas (6 inches, cut into 1/2-inch strips)
- 1 cup shredded Mexican cheese blend
- ½ cup fresh cilantro (finely chopped)
- 1 avocado (peeled and sliced)
- ½ cup sour cream
- 1 lime (cut into wedges)
At a glance
PER SERVING · TIME 30M
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
- 841mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 320mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.