Just as flavorful and filling as meat varieties, and good for you too! When you’re skipping the meats, here’s a vegetarian enchilada casserole to switch things up.
How To Make Vegetarian Enchilada Casserole
This meatless casserole includes black beans, kernel corn, green chilies, crushed tomatoes, and chunky salsa.
- In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder.
- Mix well.
Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly.
Top with 1 ½ tortillas, cutting to fit as necessary.
Spread on ⅓ of the remaining tomato mixture.
- Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
- Sprinkle the sliced olives over all.
- Sugar: 10g
- Calcium: 99mg
- Calories: 230kcal
- Carbohydrates: 43g
- Fat: 3g
- Fiber: 10g
- Iron: 4mg
- Potassium: 954mg
- Protein: 10g
- Saturated Fat: 1g
- Sodium: 930mg
- Vitamin A: 830IU
- Vitamin C: 17mg
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