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Vegetarian Enchilada Bake Recipe
Vegetarian Enchilada Bake Recipe photo by Taste of Home

Vegetarian Enchilada Bake Recipe

Read Reviews (8)
4.63 8
Publisher Photo
"I’ve had this economical vegetarian recipe for years," says Barbara Stelluto of Devon, Pennsylvania. You’ll enjoy this delicious Tex-Mex flavors, and you won't even miss the meat.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES: 3 servings

Ingredients

  • 1 cup shredded zucchini
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup frozen corn
  • 3/4 cup black beans, rinsed and drained
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 3/4 cup salsa
  • 2 tablespoons minced fresh cilantro
  • 3 corn tortillas (6 inches)
  • 3/4 cup shredded cheddar cheese
  • Sour cream, optional

Nutritional Facts

1 piece (calculated without sour cream) equals 286 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 676 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Directions

  1. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
  2. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
  3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.
Originally published as Vegetarian Enchilada Bake in Cooking for 2 Winter 2009, p46

Nutritional Facts

1 piece (calculated without sour cream) equals 286 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 676 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Reviews for Vegetarian Enchilada Bake(8)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 8, 2013

I was looking for a one pot meal that was Vegetarian. I don't eat meat, but my teen boys do and they didn't even miss the meat. This was excellent! Thank you!

MY REVIEW
Reviewed Mar. 7, 2012

Really good! I would probably use a little more in the way of spices, but in general it was tasty. I used homemade tortillas for this(my first attempt) and it turned out fairly well. I used mild salsa, might try it next time with a smidgen of green chiles added to the salsa.

MY REVIEW
Reviewed Dec. 26, 2011

Excellent! Just replace the Cheddar cheese and it's vegan.

MY REVIEW
Reviewed Mar. 12, 2011

I made it as is and it is good, but next time I will add more spices as we prefer our mexican food spicy. Good dish for lent.

MY REVIEW
Reviewed Sep. 24, 2010

This was awesome. I added chopped onion and crushed red pepper. I also added more cumin. I will make this on a regular basis.

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