Description
A hearty and flavorful veggie enchilada casserole packed with vegetables and spices.
Ingredients
Scale
- 2 cups corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 2 cups spinach, chopped
- 1 can enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté onion and bell peppers until soft.
- Add spinach, black beans, cumin, chili powder, and salt. Mix well.
- In a baking dish, layer corn tortillas, vegetable mixture, enchilada sauce, and cheese.
- Repeat layers until ingredients are used, finishing with cheese on top.
- Bake for 25-30 minutes or until cheese is bubbly.
- Let cool slightly before serving.
Notes
- Customize with your favorite vegetables.
- Can be made ahead and stored in the refrigerator.
- Top with avocado or sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Veggie Enchilada Casserole, vegetarian casserole, enchiladas