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

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4.5 10 18
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"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 (calulated without sour cream): 286 calories, 11g fat (6g saturated fat), 30mg cholesterol, 676mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 12g protein Diabetic Exchanges: 2 starch, 1 lean meat, 2 fat.

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


Reviews for Vegetarian Enchilada Bake

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
japroscia 249128
Reviewed Jun. 6, 2016

"I made this recipe for a vegetarian friend and she loved it. I used Mexican corn and a little more jalape?o for spice."

MY REVIEW
pokeytwisty 225251
Reviewed Apr. 22, 2015

"This was very good, but you have to make sure that the cheddar is actually vegetarian, since most cheddar cheese contains rennet in them."

MY REVIEW
Bernigrl 176508
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
estancia11880 176507
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
LarryOsburn 163301
Reviewed Dec. 26, 2011

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

MY REVIEW
Sprowl 176505
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
Debbie1880 103658
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."

MY REVIEW
Kathie 43 165187
Reviewed Sep. 22, 2010

"You would never know this has zucchini in it! My husband doesn't like zucchini but thought this was really good. I doubled recipe...used oval baking dish and baked longer...I will be making again."

MY REVIEW
maggieaw 165185
Reviewed Sep. 20, 2010

"Our family enjoys this sort of dinner and when I saw it was vegetarian it was a sure hit for my non meat eating grown daughter who was visiting this noon. I added a tablespoon or so of shelled sunflower seeds for an extra crunch and to complete protein. This was a very quick but delicious recipe for a September day!"

MY REVIEW
coslowch 163299
Reviewed Jan. 20, 2010

"This was yummy! I doubled the recipe and made it in a pie pan. I used whole wheat fajita size tortillas instead of the corn tortillas and frozen shredded zucchini from my garden. Just make sure you squeeze out the water before adding it to the pan. You won't miss the meat at all!"

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