Black Bean Fiesta Vegetarian Enchilada Casserole

Right then, fancy a crack at something proper tasty? Let's get into this Vegetarian Black Bean Enchilada Casserole . It’s like a warm hug, innit? Total comfort food with a bit of zing! I reckon you'll be making it every week.

Black Bean Fiesta: Your New Favourite Veggie Enchiladas Recipe

This Vegetarian Black Bean Enchilada Casserole is a cracking twist on that Tex-Mex classic. Corn tortillas layered with a black bean and corn filling, lashings of enchilada sauce, and cheese.

Think deconstructed enchiladas, easier to bung together but just as good, yeah? A crowd pleaser for any night. A Mexican Vegetarian Comfort Food if I ever did see one.

It builds on the classic flavours, keeping it simple.

This Easy Vegetarian Casserole is dead easy to make, tracing its roots back to the vibrant culinary traditions of Mexico.

It's a doddle to whip up, needing about 50 minutes from start to finish. This recipe makes enough for 6, perfect for sharing… or not, I won't judge.

Why You'll Love This Vegetarian Enchiladas Recipe

Packed with fibre and protein from the beans and corn, this dish is pretty good for you, actually. It’s brilliant for a casual get-together with mates.

What makes this Black Bean Enchiladas so special? It’s simple, delicious, and bursting with flavour. A proper Veggie Enchiladas you can serve at a party or even in your own living room.

Grab Your Ingredients - Lets cook a Vegetarian Enchiladas Recipe

Ready to get started? Here’s what you’ll need: olive oil, onion, garlic, bell pepper, black beans, corn, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, tortillas, enchilada sauce, and cheddar cheese.

Blimey, that’s a list and a half! Now, let's talk about the filling...

Right then, let's dive into what you need to make this belter of a Vegetarian Black Bean Enchilada Casserole ! No need to stress; it's all pretty straightforward.

Ingredients & Equipment: Cracking the Code

Honestly, getting your ingredients spot-on is half the battle. Once you've got those sorted, the Vegetarian Enchiladas Recipe basically assembles itself.

Main Ingredients: The Stars of the Show

• Olive oil: 1 tablespoon (15 ml) . Quality olive oil adds a nice flavour.
• Yellow onion: 1 medium (about 1 cup) , chopped. Look for firm onions, not soft ones.
• Garlic: 2 cloves (about 2 teaspoons) , minced. Fresh is best!
• Red bell pepper: 1 (about 1 cup) , chopped. Choose one that's firm and vibrant.
• Black beans: 1 (15-ounce/425g) can , rinsed and drained. Essential for our Black Bean Enchiladas !
• Corn: 1 (15-ounce/425g) can , drained. Adds sweetness and texture.
• Diced tomatoes and green chilies: 1 (10-ounce/283g) can (like Rotel), undrained. Adds a tangy kick.
• Chili powder: 1 teaspoon (5 ml) . A good chili powder makes all the difference!
• Ground cumin: 1/2 teaspoon (2.5 ml) . Adds that warm, earthy flavour.
• Smoked paprika: 1/4 teaspoon (1.25 ml) . Adds a smoky depth.
• Salt and black pepper: To taste. Seasoning is key, innit?
• Corn tortillas: 6-8 (approximately 6 inch diameter) .
• Enchilada sauce: 2 cups (473 ml) . store-bought or homemade.
• Cheddar cheese: 2 cups (approx. 225g) , shredded. Or Monterey Jack, or a Mexican blend.

This Easy Vegetarian Casserole wouldn't be the same without good cheese! And, of course, you can add toppings like chopped cilantro, sour cream, and avocado slices.

Seasoning Notes: Upping the Ante

The secret to proper Mexican Vegetarian Comfort Food ? Seasoning! Chili powder and cumin are the backbone. Don't skip the smoked paprika; it adds that lovely smoky vibe.

If you're feeling brave, a pinch of cayenne pepper works wonders.

No smoked paprika? No worries! Use regular paprika plus a tiny drop of liquid smoke. Boom!

Equipment Needed: Keeping It Simple

• Large skillet or Dutch oven. To cook the filling.
• 9x13 inch baking dish. For assembling our masterpiece.
• Measuring cups and spoons. Essential for accurate measurements.
• Chef's knife and Cutting board. For chopping those veggies.

Don't have a Dutch oven? A large, deep skillet will do the trick. No fancy baking dish? Any oven safe dish of a similar size works perfectly.

Now that we have the right ingredients, let's get to making Black Bean and Corn Casserole , this Cheese Enchilada Casserole Vegetarian , and this Vegan Enchilada Casserole !

Right then, let's get cracking on this Vegetarian Black Bean Enchilada Casserole ! It's a cozy hug in a dish and comfort food elevated.

Smells like success if you ask me. It's simple to assemble and oh-so-satisfying.

Black Bean Fiesta: Prep Like a Pro

Before you start chucking ingredients about, a bit of prep makes all the difference. Think of it as getting your ducks in a row.

Trust me, it'll save you from that mid-cook panic.

Essential Mise en Place

Chop your onion and red bell pepper first. Mince your garlic . Rinse and drain those black beans and corn . Grab your diced tomatoes and green chilies .

Measure out your spices . Oh my gosh! It seems like so much, but now you are ready to get this vegetarian enchiladas recipe made.

Time Saving Organization Tips

Honestly, I sometimes chop the veggies the night before. It is a time saver for sure. Store them in airtight containers in the fridge.

Also, get all your tins opened and ready. It is like having your own sous chef.

Safety Reminders

Just a quick heads-up! Keep an eye on that hob. Especially when you are sautéing the onions. Burnt onions? No thanks. Use oven gloves when handling the hot casserole dish later.

Black Bean Fiesta: From Chaos to Casserole

Right, now the fun bit turning all those prepped ingredients into a Vegetarian Black Bean Enchilada Casserole . It's easier than building IKEA furniture, promise.

1. Preheat Oven: Get that oven fired up to 375° F ( 190° C) .
2. Sauté Aromatics: Heat 1 tablespoon olive oil in your skillet over medium heat. Sauté the onion until softened. Add the garlic and bell pepper and cook until fragrant.
3. Prepare Filling: Bung in the black beans, corn, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, salt, and pepper . Stir it all about, then simmer for 5- 7 minutes .
4. Assemble Casserole: Spread a thin layer of enchilada sauce in your baking dish.
5. Layer Ingredients: Arrange 2-3 tortillas to cover the dish. Spread half the bean mixture over them. Sprinkle with 1/3 of the cheese .
6. Repeat Layers: Do it again! More tortillas, bean mixture, and cheese .
7. Top with Cheese and Sauce: Plonk the last of the tortillas on top. Pour over the remaining sauce and cheese.
8. Bake: Bake for 20- 25 minutes , until the cheese is melted and bubbly.

Pro Tips for a Cracking Vegetarian Enchilada Casserole

Want to take your Veggie Enchiladas game to the next level? Here are some tricks I've picked up over the years, like knowing that cooking is fun, and it can be a lot better with some hacks.

• Warm those tortillas! Heating them makes them pliable. Avoids cracking, you know?
• Avoid the soggy bottom: Don't overfill the casserole. It needs to be just enough to cover each layer.
• make-ahead: This easy vegetarian casserole is perfect for making ahead. Assemble it the day before and bake it when you are ready. This Mexican Vegetarian Comfort Food it's best as a quick and easy family meal.

And that's it! This Black Bean and Corn Casserole is a delicious twist on a Cheese Enchilada Casserole Vegetarian . Dig in and enjoy! You are one step closer to making a Vegan Enchilada Casserole , cheers.

Right then, let's chat about this Vegetarian Black Bean Enchilada Casserole a bit more. It's not just chucking ingredients together. It's about creating flavour that makes you go "Ooh, that's good!".

Recipe Notes: Making the Most of Your Casserole

Honestly, this Easy Vegetarian Casserole is pretty forgiving. But a few little tweaks can take it from 'alright' to 'absolutely banging'!

Serving Suggestions: It's All About the Vibe

Forget fancy plating, yeah? Just a big, generous square of this Black Bean and Corn Casserole is perfect. You could dollop on some sour cream and a sprinkle of fresh cilantro.

Honestly? It looks amazing as is, all bubbly and cheesy.

For sides, a simple green salad with a lime dressing cuts through the richness. Or, if you're feeling fancy, a side of classic Mexican rice.

Wash it all down with a cold beer or a cheeky margarita. Sorted.

Storage Tips: Make It Last

Got leftovers of this Vegetarian Enchiladas Recipe ? Lucky you!

Refrigeration: This keeps in the fridge for up to 3 days . Just whack it in an airtight container.

Freezing: Yep, you can freeze it! Let it cool completely first. Cut into portions, wrap well in cling film, then foil.

It will be fine for up to 2 months . Defrost it thoroughly in the fridge before reheating.

Reheating: Oven is best! Cover with foil and heat at 350° F ( 175° C) until piping hot. Microwave works in a pinch, but might make it a bit soggy.

Variations: Get Creative with Your Enchiladas

Fancy a change? This Veggie Enchiladas recipe is mega adaptable.

Vegan Option: Switch to a Vegan Enchilada Casserole by using vegan cheese and checking your enchilada sauce is vegan friendly. Easy peasy!

Spice It Up: Add some diced jalapeños to the filling. Or, a pinch of cayenne pepper to make it a Spicy Fiesta.

You can also add roasted sweet potato in place of some of the beans for a unique flavour.

Nutrition Basics: Goodness in Every Layer

Okay, let's be real. This is Mexican Vegetarian Comfort Food , so it's not exactly a salad. But it's got good stuff!

Think protein from the black beans, fibre from the corn, plus vitamins and antioxidants from the veggies. It contains approximately 450-550 calories per serving.

But hey, life's too short to count every single calorie. Enjoy it!

Making this Cheese Enchilada Casserole Vegetarian doesn't just mean a tasty meal, it's a step towards more veggie friendly dinners. Give it a go.

You might just surprise yourself. Now go on, get cooking.