My vegetarian enchilada casserole brings together hearty layers of soft tortillas, rich homemade enchilada sauce, and a flavorful mix of vegetables and black beans.
WHY YOU'LL LOVE THIS RECIPE
Quick, simple, and delicious
Easy to customize
A hit at every party
01
In a medium saucepan, heat butter. Add the flour and whisk together for 1 minute.
02
Stir in chili powder, garlic powder and cook for another 30 seconds.
03
Add the vegetable broth, whisking continuously. Simmer for 10 minutes. Remove from heat and cool.
04
Sauté the onion, garlic, and potatoes in olive oil. Cover halfway through.
05
Add the corn, black beans, cumin, chili powder, and salt, and cook until warmed through.
06
Spread sauce at bottom of baking dish. Lay 2 tortillas. Spread half of the vegetable mixture over the tortillas.
07
Sprinkle green chilies and grated cheese. Drizzle with enchilada sauce.
08
Top with 2 more tortillas. Add the remaining filling, green chilies, and cheese. Finish with 2 more tortillas.
09
Pour the remaining enchilada sauce over the top and add any extra cheese.
10
Cover with foil. Bake for 30 minutes.
- Add a pinch of smoked paprika to the filling for a subtle smoky depth. - Overlap tortillas slightly when layering to prevent gaps and ensure the casserole holds together well when sliced.