Monday, October 8, 2012

Vegetarian Enchilada Casserole


























Have you heard about Meatless Mondays? It's a campaign spearheaded by the Johns Hopkins School of Public Health to get people to eat meat 1 less day per week, and in doing so, help reduce your risk of heart disease, cancer and obesity while also reducing your carbon footprint.

Now, I'm all about meatless meals. My husband, on the other hand, generally believes dinner isn't complete until meat makes an appearance. So, I'm always experimenting to see if I can turn some of his favorite recipes into meatless alternatives -- without complaint. This vegetarian enchilada casserole is a big win on that front. I've swapped out the usual chicken or ground beef for pinto and black beans for a meal that's still filling and packed full of protein. It happens to be gluten-free to boot. Plus, it's covered with yummy cheese - how can you not like that?!

I highly recommend giving this recipe on your next Meatless Monday - or any other day!
(Note, however, that this recipe is not reflux-friendly. I thought mild enchilada sauce would be OK, but I'm not quite ready for that yet, I guess. It was worth the Tums®, though!)

Vegetarian Enchilada Casserole
(Serves 4-6)

Ingredients:
9 6-inch corn tortillas
1 1/2 c. mild enchilada sauce (or green salsa)
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1/2 c. light sour cream
1/2 green bell pepper, diced
2 Tbsp. fresh cilantro, chopped
1 1/2 c. low-fat shredded Mexican cheese blend

Method:
Preheat oven to 350°F.
Tear 3 tortillas into 4 pieces each. Dip into enchilada sauce to coat thoroughly, then spread pieces out to cover the bottom of a 9" x 11" baking dish.
In a medium-sized bowl, mix pinto beans, black beans, sour cream, chopped bell pepper and chopped fresh cilantro. Spread 1/2 of the mixture on top of the sauce-coated tortillas.
Sprinkle 1/3 cheese on top.
Tear another 3 tortillas into 4 pieces each. Dip into enchilada sauce to coat, then layer evenly on top of sprinkled cheese.
Top with remaining bean/sour cream mixture.
Sprinkle another 1/3 cheese on top of that.
Tear the remaining tortillas into 4 pieces each. Coat well in enchilada sauce, then layer over the top. Pour any remaining enchilada sauce over the top. Sprinkle with remaining cheese.
Cover with foil, and bake at 350°F for 30 minutes.
Remove foil, and bake another 10 minutes until cheese is bubbly and starts to brown.
Let cool 10-15 minutes before cutting and serving.

1 comment:

Amy said...

What a perfect dish to dive in for Meatless Monday! I know I'm not going to miss the meat with this decadent Casserole. :)