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This vegetarian enchilada casserole transforms simple pantry staples into a bubbling, cheese-crusted Mexican-inspired dinner that satisfies even the most dedicated meat-eaters in my household. The layers of tortillas, beans, vegetables, and homemade queso create something magical that's greater than the sum of its parts.
I first created this recipe during a particularly busy week when I needed something that could feed us for multiple meals. My family now requests it regularly, especially my teenager who mysteriously appears in the kitchen the moment the enchilada sauce hits the pan.
Ingredients
- Olive oil: provides the perfect base for sautéing vegetables without overwhelming the other flavors
- Red onion: adds color and a slightly sharper taste than yellow onions
- Fresh garlic cloves: deliver that irreplaceable aromatic quality that powder simply cannot match
- Bell peppers: both green and red bring sweetness, color, and texture variation
- Spice blend: of chili powder, cumin, and smoked paprika creates authentic Mexican flavor depth
- Red beans: offer protein, fiber, and heartiness making this truly satisfying
- Sweet corn: provides bursts of sweetness that balance the spicy elements perfectly
- Tortillas: either corn or flour work well, corn being more traditional and gluten free
- Enchilada sauce: homemade or storebought forms the foundation of flavor
- Cheese: blend of cheddar for the sauce and Monterey Jack for topping gives perfect meltability
- Fresh cilantro: brightens the entire dish with its distinctive finish
Step-by-Step Instructions
- Prepare Your Space:
- Preheat your oven to a solid 400°F and take a moment to properly grease your baking dish. This temperature creates the perfect environment for the flavors to meld while allowing the cheese to achieve that coveted golden brown crust.
- Create The Aromatic Base:
- Heat your skillet over medium heat until you can feel warmth hovering just above the surface. Add your oil and swirl to coat before adding the chopped onions. Let them begin to soften for about two minutes before introducing the minced garlic and bell peppers. This sequential addition prevents the garlic from burning while allowing the peppers to maintain some texture. Add your spices directly to the vegetables rather than later—this blooms their flavors in the oil creating more depth.
- Develop The Filling:
- Gently fold in your drained beans and corn, allowing them to warm through without breaking down. This should take about three minutes. The filling should be fragrant and steaming but not mushy. Season carefully at this point, remembering that enchilada sauce and cheese will add significant saltiness later.
- Craft Your Cheese Sauce:
- Whisk milk and cornstarch together while cold to prevent lumps forming later. Heat this mixture slowly, stirring constantly until you feel it thickening against your spoon. Remove from heat before adding the cheese to prevent separation. The sauce should coat the back of a spoon smoothly but still flow when poured.
- Layer With Purpose:
- Start with sauce on the bottom to prevent sticking, then create your layers methodically. Each tortilla strip should slightly overlap its neighbor, creating a solid foundation. Press each layer gently but avoid compacting the casserole too firmly which would make it dense rather than tender.
- Bake With Patience:
- The covered baking period allows everything to heat through without burning the top, while the uncovered final minutes create that desirable golden cheese crust. Listen for the subtle bubbling sound from the edges which signals perfect doneness.
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The smoked paprika is my secret weapon in this recipe. I discovered its transformative power years ago when a Spanish friend brought me some from Barcelona. Even my father who claims to detect the absence of meat in any dish has been completely fooled by the depth it brings to this casserole.
Storing Leftovers
This enchilada casserole actually improves overnight as the flavors meld together in the refrigerator. Store covered tightly with plastic wrap or in an airtight container for up to 4 days. When reheating, add a tablespoon of water before covering with foil and heating at 350°F until the center reaches 165°F (usually about 20 minutes). For single servings, microwave portions with a damp paper towel covering to maintain moisture.
Making It Your Own
Feel free to customize this flexible recipe to suit your preferences or what you have on hand. Black beans work beautifully instead of red beans. For a protein boost, add crumbled tofu sautéed with the vegetables. Heat seekers can include diced jalapeños or a dash of cayenne in the vegetable mixture. If you're avoiding corn, substitute diced zucchini or additional bell peppers. The key is maintaining the moisture balance so the casserole stays luscious without becoming soggy.
Serving Suggestions
This casserole shines when accompanied by simple, fresh sides that contrast with its rich, savory nature. A crisp green salad dressed with lime vinaigrette provides the perfect counterpoint. For authentic flair, serve with Mexican rice, a dollop of cool sour cream, and wedges of lime for squeezing over individual portions. For entertaining, set up a toppings bar with diced avocado, pickled red onions, sliced radishes, and additional chopped cilantro allowing guests to customize their portions.
Frequently Asked Questions
- → What tortillas work best for this casserole?
Both corn and flour tortillas work well. Corn tortillas offer an authentic flavor and a slightly firmer texture, while flour tortillas are softer and soak up more sauce.
- → Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance and store it in the refrigerator. When ready to bake, simply increase the cooking time by 5-10 minutes.
- → How can I make this dish spicier?
To add more spice, include diced jalapeños, extra chili powder, or a spicier enchilada sauce. You can also use hot diced tomatoes with chilies in the cheese sauce.
- → What cheese alternatives can I use?
Feel free to use cheeses like pepper jack, mozzarella, or a dairy-free alternative for a vegan-friendly version.
- → Can I freeze leftovers?
Yes, you can freeze this casserole in individual portions. Wrap each portion tightly with plastic wrap and aluminum foil, then reheat in the oven when needed.
- → What toppings pair well with this dish?
Serve this casserole with guacamole, sour cream, salsa, fresh cilantro, or sliced jalapeños for added flavor and texture.