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vegetarian enchilada casserole on plate with napkin and cilantro
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Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole. One dish comfort food, packed with protein and nutrition and ready in 40 minutes. Gluten free, dairy free option.
Course Main Course
Cuisine American
Keyword enchiladacasserole, maincourse, vegetariancasserole, vegetariandinner,, vegetarianenchilada
Diet Category Vegetarian, gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 328kcal
Author Alkaline Recipes

Ingredients

  • 1 ½ cups mushrooms, sliced
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon sea salt
  • 2 cups fresh spinach
  • ½ cup onions, chopped
  • 1 cup corn, thawed
  • 4 oz green chiles
  • 14 oz beans, drained
  • 2 cups Mexican cheese
  • 12 oz enchilada sauce or hot sauce
  • 12 small corn tortillas or 8 large tortillas

Instructions

  • Preheat oven to 350.
  • Add spices, spinach, corn, beans, mushrooms, onions, chiles to large bowl. Mix
  • Add 1 cup Mexican cheese to bowl. Mix
  • Oil bottom of 9x13 dish. Place 6 corn tortillas (4 large tortillas) in dish, overlapping. Spread ½ of enchilada sauce over corn tortillas.
  • Pour bowl ingredients over tortillas and spread evenly.
  • Top with remaining tortillas, overlapping. Spread ½ of enchilada sauce on top.
  • Sprinkle 1 cup of Mexican cheese.
  • Cover dish with foil. Bake at 350 for 30 minutes.

Notes

If you are eating gluten free, use corn tortillas.  If not, any tortillas will work.
I like to use enchilada sauce from Trader Joe's in this recipe, but you can use any enchilada sauce or hot sauce that you prefer.
I have tried this recipe with Beyond Beef, and it was also delicious.

Nutrition

Calories: 328kcal