Skip to main content

Easy Veggie Enchilada Casserole

Check out the cheesy browned mushroom on the lower left. I want it.

Alternate title for this recipe: "Use Up Any Mexican-Themed Ingredients In the Fridge." The ingredients are greatly interchangeable, but the method is good - layer a carb, veggies, salsa, and cheese. Bake. I do recommend the mushrooms and spinach, though... the mushrooms made it feel meatier and the spinach dissolves into almost a creamed spinach layer that was really delicious.

It feels very similar to eating enchiladas, but without the effort of rolling each one up before baking. It's also easy to make while caring for a baby - the only part that can't be walked away from is sauteeing the veggies, and it can totally be prepared ahead of time and baked later.

I had a bit of leftover sour cream so I put that in dollops between the salsa layer and the cheese layer, thinking it would melt down and give the whole thing some richness. It didn't... it just kind of separated out so there were little spots of uselessly un-rich drained sour cream under the cheese. Next time, I'll leave out the sour cream or serve it as a cold garnish with the avocado.


The Recipe:
7 tortillas, cut into strips (or rice would work)
1 can black beans, drained and rinsed
1 bag frozen corn
1 box mushrooms, sliced
1 box spinach, cooked and chopped (or frozen chopped spinach would suffice)
1 red onion, chopped
2 garlic cloves, chopped
3/4 c salsa verde
8 oz shredded mexican cheese blend
avocado, green onions, and/or sour cream for garnish
  • Sautee the onion and mushroom until softened. Season with salt and pepper. Add garlic and sautee one more minute.
  • Season cooked spinach with salt.
  • In a 9x13 baking dish, layer: tortillas, beans, corn, mushroom/onion/garlic, spinach, salsa, and cheese.
  • Bake at 350 for 30 minutes.
  • Serve with avocado, green onions, and/or sour cream.

The Verdict:
Overall grade: A-
Overall reason: Simple and comforting
Time to prepare: 10 minutes plus baking time
Husband quote: "It's like... an enchilada thing?"


Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed  this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious.  As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...