When I think of comfort food, my mind immediately drifts to the warm, cheesy goodness of enchiladas. Growing up, my family would gather around the table every Sunday for a big meal, and my mom’s enchiladas were always the star of the show. This Vegetarian Enchilada Bake is a modern twist on that cherished recipe, and I promise, even the most devoted meat lovers will be asking for seconds!
What Makes This Recipe Special
- Flavor Explosion: The combination of spices, fresh vegetables, and gooey cheese creates a symphony of flavors that dance on your palate.
- Easy to Assemble: This dish is a breeze to put together, making it perfect for busy weeknights or casual gatherings.
- Customizable: You can easily swap in your favorite veggies or add beans for extra protein, making it versatile for any dietary preference.
- One-Pan Wonder: Less cleanup means more time to enjoy with family and friends!
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6
- 8 corn tortillas
- 2 cups of black beans, drained and rinsed
- 1 cup of corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cups of enchilada sauce
- 2 cups of shredded cheese (cheddar or a Mexican blend)
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Let’s Get Cooking
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the onion and bell pepper over medium heat until softened, about 5 minutes.
- Add the black beans, corn, cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas on top, followed by half of the bean mixture and a sprinkle of cheese.
- Repeat the layers, finishing with tortillas and the remaining enchilada sauce on top.
- Sprinkle the remaining cheese over the top and cover with foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool for a few minutes before garnishing with fresh cilantro and serving.
Helpful Hints & Variations
For a spicy kick, add diced jalapeños to the filling or use a spicy enchilada sauce. You can also substitute the black beans with lentils or chickpeas for a different texture and flavor!
Perfect Pairings
This Vegetarian Enchilada Bake pairs beautifully with a fresh avocado salad, some zesty lime rice, or even a chilled glass of margarita. For dessert, consider serving it with a light fruit sorbet to cleanse the palate.
FAQs
Q: Can I make this dish ahead of time?
A: Absolutely! You can assemble the enchilada bake a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time if cooking from cold.
Why I Love This Recipe
This Vegetarian Enchilada Bake is more than just a meal; it’s a celebration of flavors and memories. It brings back the warmth of family gatherings and the joy of sharing food with loved ones. I hope it brings you as much happiness as it has brought me!
Your Turn
I can’t wait for you to try this recipe! Feel free to tweak it to your liking and share your experiences. Let’s hear from you—what variations did you try? What did your family think? Happy cooking!
This Vegetarian Enchilada Bake Is So Good, Even Meat Lovers Will Ask for Seconds
Ingredients
- 4 corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- Salt to taste
- Pepper to taste
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the onion and bell pepper over medium heat until softened, about 5 minutes.
- Add the black beans, corn, cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas on top, followed by half of the bean mixture and a sprinkle of cheese.
- Repeat the layers, finishing with tortillas and the remaining enchilada sauce on top.
- Sprinkle the remaining cheese over the top and cover with foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool for a few minutes before garnishing with fresh cilantro and serving.
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