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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetarian Enchilada Casserole Recipe

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This recipe for Vegetarian Enchilada Casserole is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 cup chopped onion
¾ cup chopped poblano peppers
6 cloves garlic, minced
1 medium yellow squash, halved and sliced
1 medium zucchini, halved and sliced
1 cup fresh corn kernels (2 ears)
1 cup pico de gallo
½ tsp salt
1 15 ounce can no sodium added pinto beans, rinsed
1 15 ounce can no sodium added black beans, rinsed
8 6-inch tortillas
1 ½ cup shredded pepper jack or cheddar cheese
1 avocado, diced
½ cup scallions
½ cup reduced-fat sour cream
Directions:
Directions:
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add onion, peppers and garlic, cook, stirring occasionally 4-5 minutes. Add squash, zucchini, corn, pico de gallo and salt. Cook, stirring until liquid comes to a simmer, 5-6 minutes. Continue to simmer another 2 minutes to reduce liquid by half. Remove from heat and add beans.

Coat a 9 x 13 inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the dish. Top evenly with four tortillas. Repeat with half of the remaining vegetables. Top with remaining four tortillas. Top with remaining vegetables and sprinkle evenly with cheese.

Bake until cheese is bubbly, 25-30 minutes. Top with avocado, scallions and sour cream

 

 

 

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