Baked Veggie Enchilada Casserole

Ingredients

- 2 tablespoons avocado oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 cup corn kernels
- 2 cups fresh spinach leaves
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups enchilada sauce
- 2 cups shredded cheese (use a mix of cheddar and Monterey Jack for optimal flavor)
- 12 corn tortillas, cut into halves
- 1 avocado, diced
- 1 cup guacamole
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 cup sour cream
- 1 cup pico de gallo

Instructions

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Vegetables:
In a large skillet over medium heat, add the avocado oil. Once heated, add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until the onion becomes translucent. Add the sliced mushrooms and cook for another 4 minutes until softened.

3. Add Remaining Ingredients:
Stir in the corn kernels, fresh spinach leaves, and pinto beans. Cook for an additional 3 minutes until the spinach wilts. Remove from heat and set aside.

4. Assemble the Casserole:
Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Place a layer of corn tortilla halves over the sauce. Top with a portion of the sautéed vegetable mixture and a sprinkle of shredded cheese. Repeat layers, ending with tortillas and a generous amount of cheese on top. Pour the remaining enchilada sauce over the final layer.

5. Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

6. Add Fresh Toppings:
Once baked, remove the casserole from the oven and let it sit for 5 minutes. Top with diced avocado, a dollop of guacamole, fresh cilantro leaves, sour cream, and a generous serving of pico de gallo.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

vegetarian enchiladas, veggie casserole, baked enchiladas, Mexican casserole, easy dinner, oven-baked dish, healthy Mexican food, vegetable enchilada bake, family dinner, enchilada casserole

Recipe Yield

Feeds 4 adults

Calories

Total: 1,620 calories

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