Vegetarian Chilaquiles Enchilada Casserole

This vegetarian chilaquiles enchilada casserole combines layers of crispy tortilla chips, rich enchilada sauce, and a medley of vegetables for a satisfying and flavorful dish. Perfect for a hearty brunch or a comforting dinner, this casserole is both easy to prepare and deliciously filling. Serve it with fresh toppings like avocado and cilantro for an extra burst of flavor!

This recipe is mexican style, dinner, scaled for 6 servings, with 20 min prep and 30 min cook.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 6

Quick cooking notes

• Core ingredients include cilantro, avocado, olive oil, bell pepper.
• Follow all 9 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 6 servings.

Ingredients

• 30 g cilantro (chopped)
• 1 whole avocado (sliced)
• 2 tbsp olive oil
• 150 g bell pepper (diced)
• 150 g corn kernels
• 150 g cheddar cheese (shredded)
• 1 whole lime (juiced)
• 100 g onion (chopped)
• 240 g black beans (cooked)
• 200 g tortilla chips
• 400 g enchilada sauce

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat and sauté the chopped onion and diced bell pepper until softened.
3. Add the cooked black beans and corn kernels to the skillet, stirring to combine.
4. Pour in the enchilada sauce and simmer for a few minutes until heated through.
5. In a baking dish, layer half of the tortilla chips, followed by half of the enchilada mixture, and half of the shredded cheddar cheese.
6. Repeat the layers with the remaining tortilla chips, enchilada mixture, and cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool slightly before serving.
9. Garnish with sliced avocado, chopped cilantro, and a squeeze of lime juice.

Nutrition (per serving)

• Calories: 430
• Protein: 18 g
• Fat: 20 g
• Carbohydrates: 48 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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