Dinner
Vegetarian Enchilada Casserole
Layers of tender squash, zucchini, sweet corn, and poblano peppers mingle with creamy pinto and black beans in a zesty pico de gallo sauce. Corn tortillas and melted cheese bake together until bubbling and golden, delivering a hearty, vegetable-rich bite finished with cool avocado and tangy sour cream.
- Total
- 1 hr 5 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 1
Nutrition per Serving
- Calories
- 357
- Protein
- 14g
- Carbs
- 42g
- Fat
- 17g
- Fiber
- 9g
- Sugar
- 7g
- Sodium
- 468mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup chopped onion
- 3/4 cup chopped poblano peppers
- 6 clove garlic, minced
- 1 medium yellow squash, halved and sliced (1/4 inch)
- 1 medium zucchini, halved and sliced (1/4 inch)
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup pico de gallo
- 1/2 tsp salt
- 1 15-ounce can no-salt-added pinto beans, rinsed
- 1 15-ounce can no-salt-added black beans, rinsed
- 8 6-inch corn tortillas
- 1 1/2 cup shredded pepper Jack cheese
- 1 avocado, diced
- 1/2 cup scallions
- 1/2 cup reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.
- Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.
- Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.