Cheesy Vegetable Enchilada Casserole Recipe Is High Protein & High Fiber (9 Ingredients) High Protein Recipes High Fiber Recipes Mexican Recipes Casseroles Vegetarian Dinner Tex-Mex Recipes Vegetables

A vegetable enchilada casserole? Yum! These hearty cheese enchiladas will satisfy your Mexican food cravings and fill you up – and you won't even miss the meat! The easy cheesy vegetable enchiladas start on the stovetop and end in the oven. So quick and easy. Plus this vegetarian casserole recipe is high in fiber and high in protein.

The Tex-Mex vegetarian enchiladas are made with red bell pepper or poblano pepper, red onion, garlic, ground cumin, enchilada sauce, grated cheese, black beans (check out the health benefits of black beans) and flour tortillas. The Mexican recipe calls for canned enchilada sauce for convenience, but you could make homemade enchilada sauce. Rinsed and drained canned black beans work great in this recipe.

If you like spice, use a poblano pepper. Not so much? A red bell pepper adds sweetness and no spice to this vegetarian enchilada recipe. You choose! If you want really saucy enchiladas, use two cans of enchilada sauce. Serve this easy enchilada recipe with a salad or your favorite Mexican side dishes.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 red bell pepper or poblano pepper, cut into strips
• 1 small red onion, chopped
• 4 - 5 cloves garlic, minced
• 1 tablespoon ground cumin
• 14 ounces (1 can) enchilada sauce (or homemade enchilada sauce)
• 3 cups grated cheddar cheese (divided)
• 1 cup cooked black beans
• 6 - 8 flour tortillas

Here's how to make it:

1. Heat the olive oil in a cast iron skillet. Add the red bell pepper or poblano pepper and onion, and cook until softened, about 5 minutes. Add the garlic and cumin. Season with salt and pepper, to taste. Cook about 1 minute. Pour into a bowl and set aside. 
2. Pour about a 1/2 cup of the enchilada sauce into the bottom of the skillet. 
3. To make enchiladas, divide the vegetable mixture, black beans and 2 cups of the cheese between the tortillas. Roll up and place on top of the enchilada sauce, seam side down. (The number of enchiladas you get will vary based on how full you fill them.)
4. Pour the remaining sauce over the top of the enchiladas. Cover the skillet with a lid or aluminum foil.  
5. Bake in a preheated 350-degree F oven until enchiladas are hot and bubbly, about 15 to 20 minutes. Top with the remaining 1 cup of cheese and bake an additional 5 to 10 minutes, or until cheese is melted. Top the enchilada casserole with your desired garnishes. (We like fresh chopped cilantro, jalapenos, sour cream, guacamole, pico de gallo and/or salsa.) Store any leftovers in an airtight container and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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