Vegetarian Enchilada Casserole

A healthy vegetarian enchilada casserole with Mexican-inspired flavors that you need in your weekly meal planning that's easy and delicious!

Do you have a lot of vegetables in your fridge that you need to use up?? Or do you need an easy way to include MORE vegetables in your meals? You need this Vegetarian Enchilada Casserole in your life ASAP. I make this really often in my household when I feel like we have a lot of sad-looking vegetables that are still safe to use but I know I need to eat before they see the trash can. Above all, it's loaded with vegetables and incredibly packed with nutrients!

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• Vegetables. All different veggies can go in here. In other words, use whatever you need to finish up in your fridge! In this particular one, I used bell peppers, onions, zucchini, frozen spinach, and frozen corn. I have also used riced cauliflower (I know this sounds crazy but you can't taste it chopped up, and has a LOT of essential nutrients!) and even mushrooms as well.
• Beans. I like to use canned refried beans and black beans. I always have canned beans on hand which makes this such a quick meal. However, I recommend always using reduced sodium or no added salt beans!
• Enchilada Sauce. You can make a great homemade one if you have a favorite or use a good ole canned sauce to make it quick, easy, and convenient!

• Chop the vegetables. I don't waste time chopping these pretty since they are going into the casserole. This is why I LOVE to dump all of the vegetables that need to be cut into my small chopper on a lower speed.
• Cook the chopped and frozen vegetables with some paprika, cumin, and garlic powder.
• Add the canned refried and black beans to the vegetable mixture and a little bit of water to thin it out.
• Heat some tortillas (about 8, 6-inch works great), layer tortillas, beans and vegetable filling, and cheese until the final layer. The casserole makes 3 layers but feels free to add another if you'd like. Arrange and cut the tortillas any way that you need to fit them in your casserole dish. I like to cut mine in halves and alternate the direction with each layer.
• Pour enchilada sauce over the top and sprinkle with cheese.
• Optional toppings include guacamole or this Easy Avocado Cilantro Dressing, cilantro, green onions, cilantro, or sour cream! I also like to serve this with my Vegan Esquites (Mexican Street Corn Salad).

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