This is a really yummy recipe for a vegetarian version of enchiladas that is layered together with ricotta and mozzarella cheeses for a unique Italian style twist!
This casserole is easy to make too! But, don’t take our word for it, try it tonight and see for yourself.
| Vegetarian Enchilada Bake Recipe |
Recipe Type: Main Dish
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Ingredients
- 1T olive oil
- 2-4 cloves of garlic minced
- 1 med onion chopped
- 1 med bell pepper chopped
- 1 C corn (fresh or frozen)
- 3 C black and/or pinto beans
- 1 can stewed tomatoes
- 1/4 C cooking wine
- salt to taste
- pepper to taste
- chili powder to taste
- 6 tortillas
- 1 C ricotta cheese
- 1 C mozzarella cheese
Instructions
- Preheat oven to 350
- Saute garlic, onion and bell pepper in olive oil.
- Add corn, tomatoes and beans.
- Then pour cooking wine over veggie mixture.
- Now add salt, pepper and chili powder to taste (you can totally omit chili powder if you like too)
- Simmer until mixture is thickened, about 25 min
- Oil casserole dish
- Place a tortilla on the bottom.
- Put 2T ricotta on the tortilla and spread around to coat
- Spoon veggie mixture onto ricotta to make the next layer
- Then, top with mozzarella
- Keep going until you’ve used up all of the veggie mixture
- End with the mozzarella
- Bake until golden and bubbly – about 35-40 min
Don’t let all these steps fool you, this dish is easy to prepare; you can even assemble it early in the day then bake later in preparation for dinner if needed. Try something new and different for dinner tonight and enjoy this yummy vegetarian recipe!