Vegetarian Layered Tortilla Casserole Recipes

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VEGETARIAN TORTILLA CASSEROLE RECIPE (MEXICAN LASAGNA)



Vegetarian Tortilla Casserole Recipe (Mexican Lasagna) image

Quick, easy, healthy and delicious vegetarian casserole. Great for weeknight dinner.

Provided by Lisa

Categories     Quick and easy weeknight dinner

Time 30m

Yield 6

Number Of Ingredients 12

1 15-ounce can black beans, drained and rinsed
1 14-ounce can stewed or diced tomatoes
1 4-ounce can chopped mild green chilies
2 cups frozen corn kernels, defrosted (10-ounce bag)
I bunch scallions, chopped (set aside a handful to sprinkle on top)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas
2 cups shredded Monterey Jack cheese or Cheddar cheese
Toppings: Salsa, Sour cream or yogurt, scallions

Steps:

  • Combine beans, tomatoes, chilies, corn, scallions, chili powder, cumin, oregano and salt in a large bowl.
  • Lightly oil a 2-3 quart casserole dish. Line the bottom with 6 tortillas, allowing them to overlap in the middle. trim the round edges so they fit squarely against the edge of the casserole. Scoop on half the bean mixture. Sprinkle half the cheese on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
  • Bake 15-20 minutes, or until the casserole is heated through and the cheese is bubbling.
  • Cut into squares and serve with your favorite salsa and sour cream or yogurt to spoon on top.

Nutrition Facts : Calories 408 calories, Sugar 5.7 g, Sodium 900 mg, Fat 17.4 g, SaturatedFat 8.9 g, TransFat 0.4 g, Carbohydrate 47.3 g, Fiber 9.7 g, Protein 19.4 g, Cholesterol 44.3 mg

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.

VEGETARIAN TORTILLA CASSEROLE



Vegetarian Tortilla Casserole image

Simple and direct, yet so filling. A wonderful healthy meal for the entire family. For variety, I sometimes substitute a can of red kidney beans for the black beans.

Provided by Fauve

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups light ricotta cheese
1 egg
pam vegetable oil cooking spray
1 1/2 cups picante sauce or 1 1/2 cups salsa
6 corn tortillas
1 can black beans, drained
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350*.
  • Combine ricotta and egg.
  • Stir till smooth& set aside.
  • Spray 2 quart casserole dish with Pam.
  • Spread 1/2 c. salsa to cover bottom.
  • Layer 3 tortillas on top, then spread half the ricotta mixture on tortillas.
  • Spread half of the beans onto the cheese layer.
  • Top with 1/2 cup salsa.
  • Add remaining 3 tortillas on top of this, then layer ricotta mixture, kidney beans, remaining salsa, with the last layer being the mozarella cheese.
  • Sprinkle with Parmesan cheese Cover, bake 35 to 40 minutes or until bubbly.

VEGETARIAN TORTILLA CASSEROLE



Vegetarian Tortilla Casserole image

There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 medium yellow squash, sliced into 1/4-inch-thick rounds
Kosher salt
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
Cooking spray
Twelve 6-inch corn tortillas
4 scallions, sliced
1 cup salsa verde
1 large ripe tomato, sliced 1/4 inch thick
One thawed 9-ounce package frozen chopped spinach, squeezed dry

Steps:

  • Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
  • Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

LAYERED TORTILLA CASSEROLE



Layered Tortilla Casserole image

I can remember how many times I have made this recipe and it always is a pleaser. Serve with rice or just as is with a small salad.

Provided by Dancer

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

nonstick cooking spray
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups prepared salsa
12 corn tortillas
1 1/2 cups shredded monterey jack pepper cheese, divided use
1 (7 ounce) can diced mild green chilies, undrained, divided use
4 eggs
1 cup buttermilk
1 (8 3/4 ounce) can creamed corn
salt and pepper
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
1/2 teaspoon ground cumin
chopped cilantro
prepared salsa

Steps:

  • Preheat oven to 350 degrees.
  • Spray 9-by-13-inch baking pan with nonstick spray; set aside.
  • Heat oil in medium skillet on medium-high heat.
  • Add onion and garlic; cook until onion is softened.
  • Remove from heat and stir in salsa.
  • Place 6 tortillas in bottom of baking dish.
  • Top with half cheese and half canned chilies.
  • Top with onion-garlic-salsa mixture.
  • Cut remaining 6 tortillas into fourths and place on top.
  • Place remaining cheese and chilies on top.
  • In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
  • Pour over top of casserole.
  • Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
  • Bake in preheated oven 45 to 50 minutes or until top is set and browned.
  • Let rest 15 minutes.
  • If desired, garnish with fresh cilantro and tomato salsa.

LOW FAT TORTILLA CASSEROLE (VEGETARIAN)



Low Fat Tortilla Casserole (Vegetarian) image

From our local newspaper. You can use black beans or pinto beans instead. You can use stewed tomatoes instead of the diced. You can also use flour tortillas if you prefer. Likewise, you can substitute any kind of hard cheese.

Provided by windhorse23

Categories     Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) can kidney beans
1 (14 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies
2 cups corn kernels
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
8 corn tortillas
1 1/2 cups grated reduced-fat cheddar cheese
1 teaspoon taco seasoning (optional)

Steps:

  • Combine the first seven indgredients in a mixing bowl and mix thoroughly.
  • Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
  • Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
  • Top with lite sour cream and salsa if desired.

LAYERED VEGETABLE TORTILLA CASSEROLE



Layered Vegetable Tortilla Casserole image

Made with a mix of cheeses and all kinds of veggies, this potluck-perfect tortilla casserole is just layer after layer of crowd-pleasing deliciousness.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings

Number Of Ingredients 12

12 corn tortillas (6 inch)
3 Tbsp. oil, divided
1 onion, chopped, divided
2 cans (15 oz. each) tomato sauce
2 tsp. dried Mexican oregano
1-1/2 lb. red potatoes (about 5), cooked, cut into 1/2-inch cubes (about 4 cups)
1 zucchini, chopped
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
3 cups KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. chopped canned chipotle peppers in adobo sauce

Steps:

  • Heat oven to 350ºF.
  • Heat large heavy skillet on medium-high heat. Brush tortillas evenly with 2 Tbsp. oil. Add to skillet, in batches; cook 10 to 15 sec. on each side or just until softened. (Do not overcook. Tortillas should still be pliable.) Drain on paper towels. Cut 6 tortillas in half.
  • Heat 1 tsp. of the remaining oil in medium saucepan on medium heat. Add 1/4 cup onions; cook 3 min., stirring frequently. Stir in tomato sauce and oregano; simmer on low heat 10 min., stirring occasionally.
  • Meanwhile, heat remaining oil in large skillet. Add remaining onions; cook 3 min., stirring frequently. Add potatoes, zucchini and corn; cook 5 min., stirring frequently. Add cream cheese and milk; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat.
  • Spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared dish with 2 whole tortillas and 4 tortilla halves; top with 1 cup of the tomato sauce mixture, half the vegetable mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas, 1 cup of the remaining tomato sauce mixture and remaining cheese; cover. Reserve remaining tomato sauce mixture for later use.
  • Bake 30 min. or until heated through. Microwave chipotle peppers and reserved tomato sauce mixture in microwaveable bowl on HIGH 2 min.; stir. Serve with the casserole.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 11 g

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