Vegetarian enchilada cassarole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 378.7
- Total Fat: 14.1 g
- Cholesterol: 28.9 mg
- Sodium: 661.5 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 8.0 g
- Protein: 16.6 g
View full nutritional breakdown of Vegetarian enchilada cassarole calories by ingredient
Number of Servings: 6
Ingredients
-
La Favorita Corn Tortillas (1 serv=3 tortillas), 4 serving
Onions, raw, 250 grams
Yellow Peppers (bell peppers), 150 grams
Kuner's Black Beans No Salt Added (1 can is 3.5 servings), 3.5 serving
Kroger Greek Cream Cheese, 112 gram(s)
*Cumin seed, 1 tsp
*Green Chiles (Whole), 10 oz
Salsa, 1 cup
Kroger No Salt Added Tomatoe Sauce, 1 serving
*Imagine Organic Vegetable Broth, 0.5 cup
Lime Juice, 2 fl oz
Garlic, 2 clove
Oregano, ground, 2 tsp
Kroger No Salt Added Peeled Diced Tomatoes, 1 cup
Daisy Light Sour Cream, 8 tbsp
Cilantro, raw, 8 tbsp
125 grams colby jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion, chili peppers, and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add black beans, corn, tomatoes, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses.
Spread 6 tortillas over bottom of baking dish.
Spread bean mixture evenly across the tortillas and sprinkle with 1/2 Colby cheese.
Pour 2/3 cilantro salsa mixture over bean mixture and cover with remaining 6 tortillas. Sprinkle with remaining colby cheese and cilantro mixture.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado and sour cream.
Serving Size: 6 servings
Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion, chili peppers, and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add black beans, corn, tomatoes, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses.
Spread 6 tortillas over bottom of baking dish.
Spread bean mixture evenly across the tortillas and sprinkle with 1/2 Colby cheese.
Pour 2/3 cilantro salsa mixture over bean mixture and cover with remaining 6 tortillas. Sprinkle with remaining colby cheese and cilantro mixture.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado and sour cream.
Serving Size: 6 servings