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Vegetable Enchilada Casserole

Ingredients

  • 2 T. olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped peppers (poblano, bell, shishito)
  • 6 cloves garlic, minced
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 cup fresh corn kernels (2 ears)
  • 1 cup salsa
  • 1/2 t. each black pepper, smoked paprika, chili powder
  • 1  15 oz can black beans
  • 8 – 6″ corn tortillas
  • 1.5 – 2 cups grated pepper-jack cheese
  • 1 avocado
  • 1/2 cup sour cream

Step by Step Instructions

STEP 1

Preheat oven to 350. Heat oil in large skillet or dutch oven over medium heat, add onions, pepper and garlic, cook 4-5 minutes. Add squash, corn salsa and seasonings, cook 5-6 minutes until vegs. are tender, add water if needed. Stir in beans.

STEP 2

Spray a 9×13 baking dish with oil. Spoon 1/3 of veg mix into dish, top with 4 totillas. Repeat layering, top with grated cheese.

STEP 3

Bake 30 minutes, top with avocado and dollops of sour cream – or serve these on the side to add.

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