Enchilada casserole also known as Mexican lasagna is an easy alternative to making the more time consuming traditional, filled and rolled enchiladas. The delicious components such as beans, onions, corn, bell peppers, jalapeno peppers, garlic, salsa, tomatoes, seasonings and corn tortillas are instead layered in a baking dish and topped off with your favorite enchilada sauce before baking. I do love me some Mexican food and this dish was everything I had hoped it would be.
The original recipe was found on Pinterest and when I read where several people said it was one of their favorites I knew I had to make it. It’s a recipe from Fat Free Vegan blog which I happen to like a lot. A quick scan of the ingredients and I knew I had everything to pull it together right there and then. Of course I had to add my own touches and up the seasonings, after-all we do like bold flavors and a little heat to our Mexican entrees. Although I did have fresh tomatoes on my counter they were being saved for another recipe so I subbed a can of drained, fire roasted tomatoes with green chilies. Another can of green chilies were added to the layer of re-fried beans. Like I said we like our Mexican food to be bold!
The servings are huge! The casserole is baked in a 9 x 13 pan and divided into 8 hearty, belly filling, satisfying entrees.
Black olives sprinkled over the top are optional but I like the flavor they add as well as a good dusting of thinly sliced green onions and freshly chopped cilantro. Son David was home visiting and as he was devouring his portion I mentioned that this dish contained no meat but was still full of protein. To which he exclaimed,”What, there’s no meat in this?” He had no idea, so I didn’t bother to mention that it also had no cheese! This recipe is company worthy and will be a regular menu item at our house. Trust me, you won’t miss the meat or cheese.
Vegan Enchilada Casserole 0r Mexican Lasagna
My changes are in red
- 1/2 large green bell pepper, chopped – yellow pepper
- 1/2 large red bell pepper, chopped
- 1/2 jalapeño pepper, finely chopped – 1 jalapeno
- 2 cloves garlic, minced – 4 garlic cloves
- 1 large onion, chopped
- 3 cups cooked black beans (2 cans rinsed and drained)
- 2 medium tomatoes, diced – 1 can fired roasted diced tomatoes with green chilies, drained
- 2 cups frozen corn, thawed
- 1 tsp. chili powder – 2 tablespoons
- 1/2 tsp. cumin, – 1 tablespoon
- corn tortillas–at least 12 –Whole Foods 365 Corn Tortillas
- 3 cups (28 ounces) fatfree refried beans
- 1 – 4 ounce can green chilies
- 1 cup salsa – Kirkland Organic Medium Salsa
- 1 can enchilada sauce (or 1 1/2 cups homemade) – Trader Joe’s Enchilada Sauce -not fat free but it’s what I had.
- 2 tablespoons sliced black olives (optional)
- optional- sliced green onions, chopped fresh cilantro, shredded romaine, avocado slices and fresh lime slices, for garnish
Preheat oven to 375 F.
In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Add the black beans, drained canned tomatoes, corn, chili powder, and cumin. Set aside.
Spray a 9 X 13-inch baking pan with non-stick spray – I forgot to do this but it didn’t stick. Line the bottom with a layer of tortillas (you will have to cut some of them to fit). Make sure to cover the entire bottom of the pan.
Combine the refried beans, salsa and can of green chilies, heat until bubbly – heating the beans makes them easier to spread. Spread half of them evenly over the tortillas. Cover the refried beans with half of the black bean mixture.
Add another layer of tortillas and repeat the layers of re-fried beans and black beans. Cover with the final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover casserole with foil and place on a baking sheet, bake for about 40 minutes or until hot throughout. The sauce should be a little bubbly around the edges. It will be easier to cut if you allow it to cool for 10 minutes before serving.
Serving Suggestions: Serve over a bed of shredded romaine lettuce and sprinkle each serving with sliced green onions, chopped cilantro, a few avocado slices, a squeeze of fresh lime juice and a little more salsa.
Yield: 8 huge servings
*Nutritional Information including the black olives
Per Serving: 325 Calories, 3.1g Fat, 0mg Cholesterol, 897 mg Sodium, 424 mg Potassium, 61.5g Carbohydrates, 16.4 g Fiber, 8.7g Sugar, 15.1g protein, WWPP 8
Recipe adapted from Fat Free Vegan blog.
Notes: The leftovers reheat well and it was just as tasty on day two. Next time I might add some canned Chipotle peppers for a smoky flavor.
*The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given, using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.
Thank you to everyone who replied to my If you and I were on my patio chatting I would tell you… post! That was so much fun and I enjoyed reading what you would say to me. We will have to have another virtual chat soon.
I’m having a good time using my new food processor – it makes easy work of chopping, shredding and slicing. I acquired a couple more new kitchen appliances and am experimenting with them for some future blog posts. Lots of fun is going on in the Nutmeg kitchen – wish you were here to help me sample!
Now that summer is here my college student son has time to do some work here on Nutmeg Notebook. We plan on making a new separate recipe navigation page for all the new Vegan recipes. The intention is to leave all the archives of regular recipes here so those of you who use them still have access. Over time I would like to create new Vegan only product shopping lists as well. It takes a great deal of time to do these projects so I’m not sure how long it will take to accomplish everything.
I have hit a small plateau in my weigh loss – have only lost .2 in the past week with plenty of bouncing up and down.This usually happens as I get close to my goal weight. The last 4 pounds are the hardest ones to lose but they also make the biggest difference in how clothes fit. I know it will happen in it’s own time but many of you know how frustrating this is!
Thanks for taking the time to read this post. Feel Free to leave a comment or ask a question.
Did anyone try the Thai Slaw recipe? I’m thinking of making it again today – it’s so good!
What do you do when you hit a weight loss plateau?
I usually have to up the intensity of exercise and sometimes, as counter intuitive as it sounds – if I eat more – yes, more not less – it seems to kick in the weight loss again.