Vegetarian Enchilada Casserole Recipe

Name: Vegetarian Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups pinto beans, cooked (or yu can use the canned kind, drained and rinsed); 1 medium onion, chopped; 1 tablespoon olive oil; 2 cups cheese, grated (I use the Mexican blend); 1 (15 ounce) can tomato sauce; 1 (15 ounce) cancan crushed tomatoes (if you can't find the 15 oz can, just use about 1 1/2 c from the 28 oz. can); 1 (7 ounce) can diced green chilies (I use mild but you use whatever heat you like); 1 tablespoon chili powder; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon nutritional yeast flakes; 12 . whole wheat tortillas, burrito size (I used the smaller taco size and they were corn tortillas); 1 cup veggie burger, crumbles (the vegetarian burger, You can also use the Boca Crumbles, if you prefer those. Or, you can use the ); 1 ½ cups salsa (use your favorite)

Servings: persons

4 cups pinto beans, cooked (or yu can use the canned kind, drained and rinsed)
1 medium onion, chopped
1 tablespoon olive oil
2 cups cheese, grated (I use the Mexican blend)
1 (15 ounce) can tomato sauce
1 (15 ounce) cancan crushed tomatoes (if you can't find the 15 oz can, just use about 1 1/2 c from the 28 oz. can)
1 (7 ounce) can diced green chilies (I use mild but you use whatever heat you like)
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon nutritional yeast flakes
12 . whole wheat tortillas, burrito size (I used the smaller taco size and they were corn tortillas)
1 cup veggie burger, crumbles (the vegetarian burger, You can also use the Boca Crumbles, if you prefer those. Or, you can use the )
1 ½ cups salsa (use your favorite)

1
Preheat oven to 375.
2
Saute' oniions in the oil and set aside.
3
Put the crumbles in a bowl.
4
Add beans, onions, green chilies, half the cheese, all the seasonings and the salsa.
5
Mix well.
6
Spread 2 c of the tomato sauce/crushed tomato mixture in the bottom of a 9x13 pan that has been sprayed with non-stick spray.
7
Lay the tortillas on top of that, cutting one to fit around edges if needed.
8
Just make sure the whole bottom os covered.
9
Pour bean mixture over to completely cover tortillas.
10
Top with another layer of tortillas making sure to cover the sides as well.
11
Bake at 375 covered until hot and bubbly (about 20 minutes).
12
The last 5-10 minutes of cooking, add the remaining cheese to top and bake uncovered until cheese is well melted and the casserole is bubbly.
13
Let stand for 5 minutes before serving.
14
Garnish top with sliced green onions and sour cream.
15
Can also put another dollop of salsa on if you feel like it.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups pinto beans, cooked (or yu can use the canned kind, drained and rinsed), 1 medium onion, chopped, 1 tablespoon olive oil, 2 cups cheese, grated (I use the Mexican blend), and more.

Yes, Vegetarian Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Enchilada Casserole

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