Sugarrushkids Vegetable Tortillas Recipes

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VEGETARIAN LAYERED TORTILLA CASSEROLE



Vegetarian Layered Tortilla Casserole image

This tortilla casserole is packed with sautéed veggies - onions, red pepper, corn, and zucchini - beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Homemade enchilada sauce is optional...but: it takes 15 minutes to make, and it is so, so tasty. This is an assembly that lends itself well to improvisation - use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here.

Provided by Alexandra Stafford

Categories     Entrée

Time 1h

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
2 bell peppers, diced
1 large zucchini, diced
2 ears corn, shucked, kernels stripped
1.5 cups cooked black beans, see notes below
enchilada sauce
9 to 12 tortillas, see notes below
6 scallions, thinly sliced
1 bunch cilantro, finely chopped
8 ounces Monterey Jack cheese, grated

Steps:

  • In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
  • Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
  • Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
  • Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
  • Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
  • Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

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