Vegetarian Enchilada Casserole is a semi-home made Mexican recipe that can be assembled quickly and prepared in a jiffy. All you need is some veggies, enchilada sauce, cheese and tacos. Just assemble all the ingredients and bake.. Boom you are done. :-) Welcome to the 22nd day of baking mania. So one more week to go. :-) Learnt a lot in this series and at the same time I got a chance to get back to some of my old forgotten recipes. One such recipe is this vegetarian enchilada casserole. Its a complete semi home made recipe. ;-) ;-)
I used to make prepare this recipe when I was in my grad school. Kiddo was still in his baby food so I was happily making all sort of Non-Indian food. When he started solids me being an IBCP (Indian Born Confused Parent) started to worry that what if he doesn’t like Indian food. So started to make only traditional recipes consciously. But vaandu being vaandu gave tuf time with all food and now finally we got a pattern and a set routine. This baking marathon gave a chance to get back to these recipe. Here is the simple casserole recipe.
Ingredients:
- Taco shells – 6 (You can use soft tortillas too)
- Fresh shelled corn or frozen – 1/2 cup
- Mushrooms chopped – 1/2 cup
- Cilantro chopped – 1/4 cup
- Refried beans or black beans – 1 can
- Enchilada Sauce – 1 can 14 oz
- Bell peppers chopped – 1/2 cup
- Cheese of your choice – as required
- Oil for greasing
- Sour cream – as required for serving
Steps:
- Grease the bowl in which you going to bake the casserole.
- Add 1/4 can of enchilada sauce in the bottom.
- Fill the taco shells with refried beans, bell peppers, corn and mushroom.
- Arrange 3 of the them or according to your vessel size arrange the filled tacos.
- Add another 1/4 can of enchilada sauce and sprinkle cheese.
- Arrange the remaining tacos as the second layer.
- Add the enchilada sauce and cheese on top.
- Bake this in the pre heated oven at 375 degree F for 25 to 30 minutes.
Thats it yummy enchilada casserole is ready. Serve it with source cream.
Vegetarian Enchilada Casserole
Ingredients
- Taco shells - 6 You can use soft tortillas too
- Fresh shelled corn or frozen - 1/2 cup
- Mushrooms chopped - 1/2 cup
- Cilantro chopped - 1/4 cup
- Refried beans or black beans - 1 can
- Enchilada Sauce - 1 can 14 oz
- Bell peppers chopped - 1/2 cup
- Cheese of your choice - as required
- Oil for greasing
- Sour cream - as required for serving
Instructions
- Grease the bowl in which you going to bake the casserole.
- Add 1/4 can of enchilada sauce in the bottom.
- Fill the taco shells with refried beans, bell peppers, corn and mushroom.
- Arrange 3 of the them or according to your vessel size arrange the filled tacos.
- Add another 1/4 can of enchilada sauce and sprinkle cheese.
- Arrange the remaining tacos as the second layer.
- Add the enchilada sauce and cheese on top.
- Bake this in the pre heated oven at 375 degree F for 25 to 30 minutes.
- Thats it yummy enchilada casserole is ready. Serve it with source cream.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
