Look at those layers! This yummy enchilada casserole proves that budget friendly eating can be both impressive and delicious!
1 red bell pepper, rinsed and chopped
2 zucchini, quartered lengthwise, and sliced into ¼ inch slices
1 onion, peeled and chopped
1 15 oz. canned black beans, rinsed and drained
3 Tbsp - ¼ c. frozen corn, defrosted and drained of any water that may have formed
1 tsp cumin, ground
1 tsp chili powder
2 garlic cloves, peeled and minced
1/3 c. parsley, rinsed and chopped
¾ c. enchilada sauce
8-10 6 inch(small) corn tortillas
4 oz.(about 1c.) cheddar cheese, shredded
Salt and pepper to taste
Preheat the oven to 425 degrees fahrenheit.
Spray a large baking sheet with nonstick cooking spray.
Place red pepper, zucchini, and onion on the prepared baking tray, spray with nonstick cooking spray, or drizzle with a tsp of oil, and season with salt and pepper to taste. Roast vegetables for 20 minutes or until tender, and nicely golden, stirring occasionally.
Remove the vegetables from the oven and let them cool to room temperature.
Reduce oven temperature to 350 degrees fahrenheit.
Prepare the filling:
Place the cooled roasted vegetables, black beans, corn, cumin, chili powder, garlic and parsley in a medium size bowl, season with salt and pepper, and stir to combine. Taste to check for seasoning, and adjust any seasoning as necessary.
Spray an 8x8-inch square baking pan with nonstick cooking spray.
Spread 1/4c. enchilada sauce onto the bottom of the baking pan, maneuver the pan around a little so the sauce spreads evenly over the bottom.
Add a layer of tortillas, to completely cover the bottom of the pan, cutting the tortillas, as necessary, to make them fit.
Top the tortillas with 1/3 of the veggie filling mixture and 1/3 of the shredded cheese, distribute the toppings evenly over the top of the tortillas.
Add a second layer of tortillas, ladle ¼ c. enchilada sauce, over the top, using a spatula to spread evenly. Add 1/3 veggie filling and 1/3 of the shredded cheese, over the top.
Layer a third layer of tortillas, ¼ c.enchilada sauce, 1/3 veggie filling, and 1/3 cheese.
Spray a sheet of aluminum foil with cooking spray and cover the pan, making sure to place the sprayed side down, facing the enchilada casserole. It is here, to help the cheese not stick.
Place the enchilada casserole in the oven and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted.
Remove the enchilada casserole from the oven and let cool for 10 minutes, before cutting into squares and enjoying!
Use cilantro in replace of parsley.
Swap out different veggies, for ones you/your family might enjoy, or utilize leftover veggies to help cut down on food waste at home.
For added convenience, look for a frozen veggie mix, that is similar, or might sound good, adding whatever other veggies you might like, or combine a few different frozen veggies to make your own, and sautee, instead of roasting.
Add additional protein if you like- leftover chopped chicken, ground beef/turkey/soy crumbles, tofu, etc.
To store leftovers:
Wrap individual portions in plastic wrap, or store in an airtight container for 3-4 days, or, freeze individual portions in plastic wrap,and placed in a freezer bag, or in an airtight container. Take out when wanted and reheat at 350 degrees in the oven, until cheese is melted and the casserole is heated through to 165 degrees Fahrenheit.
Did you know you can make this enchilada casserole ahead of time too?
Simply follow all the steps, up until placing in the oven. Cover the enchilada casserole and freeze. When ready to eat, partially thaw in the refrigerator overnight. Remove from the refrigerator about 30 minutes before placing in the oven. Preheat oven to 350 degrees fahrenheit, and bake the enchilada casserole as directed, increasing time as necessary to heat through to 165 degrees fahrenheit.
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