Description
A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!
Ingredients
- 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)
- 12 x 6-inch corn or flour tortillas
- 2–3 cups grated Mexican style cheese (or try a vegan cheese)
- 4 ounce can green chilies, (optional)
Garnish: chopped cilantro, diced avocado, sour cream, hot sauce
5 minute Enchilada Sauce:
- 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
- 1/4 cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/4–1/2 teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
- 1 1/2 teaspoon kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 teaspoon oregano– optional (dry or fresh)
Casserole Filling:
- 2 tablespoons olive oil
- 1/2 an onion, diced ( see notes)
- 4 cloves garlic, rough chopped (see notes)
- 1 large yam or sweet potato, diced into 1/2 inch cubes (optional, or sub 1 large bell pepper, or zucchini)
- 12– 16 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.
- 15-ounce can black beans, drained( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 F
- Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
- Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
- Assemble: In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
- BAKE Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
- Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.
Notes
If really short on time, you can sub granulated onion and/or garlic powder for the fresh onion and garlic. Add about a teaspoon each to the veggie filling.
In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper. Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.
Nutrition
- Serving Size: 1/8
- Calories: 436
- Sugar: 5.6 g
- Sodium: 1396.4 mg
- Fat: 20.7 g
- Saturated Fat: 8 g
- Carbohydrates: 51.1 g
- Fiber: 10 g
- Protein: 16.2 g
- Cholesterol: 35 mg
Keywords: enchilada casserole, enchilada pie, mexican casserole, enchilada casserole recipe, tortilla pie, vegetarian enchilada casserole
