Meatless Enchilada Casserole (Printable Version)
# What You'll Need:
→ Enchilada Sauce
01 -
2 tablespoons olive oil
02 -
2 tablespoons all-purpose flour
03 -
2 tablespoons chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon garlic powder
06 -
400 millilitres vegetable broth
07 -
2 tablespoons tomato paste
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Enchilada Casserole
10 -
2 tablespoons olive oil
11 -
1 medium yellow onion, diced
12 -
1 medium red bell pepper, diced
13 -
2 jalapeno peppers, seeded and diced
14 -
3 cloves garlic, minced
15 -
180 grams sweetcorn kernels (fresh or frozen)
16 -
1 teaspoon ground cumin
17 -
1 teaspoon dried oregano
18 -
0.5 teaspoon salt
19 -
0.25 teaspoon ground black pepper
20 -
400 grams canned black beans, drained and rinsed
21 -
6 corn tortillas, sliced into strips
22 -
180 grams cheddar cheese, grated
23 -
Fresh coriander, chopped, for garnish
24 -
Sour cream, for serving (optional)
# Step-by-Step Directions:
01 -
Heat a large saucepan over medium heat. Add olive oil and warm through. Add flour and chili powder, reduce heat to low, and cook, stirring constantly for 5 minutes, until lightly browned.
02 -
Add tomato paste, vegetable broth, cumin, and garlic powder. Stir well to combine and cook, stirring frequently, until thickened. Season with salt and pepper to taste, then remove from heat and set aside.
03 -
Preheat oven to broil. In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion, red bell pepper, and jalapeno. Cook for 5 minutes until vegetables are softened. Add minced garlic and sauté for 1 minute.
04 -
Add sweetcorn, cumin, oregano, salt, and black pepper to the skillet. Stir to combine. Add prepared enchilada sauce, black beans, sliced corn tortillas, and half the cheddar cheese. Stir thoroughly to incorporate all ingredients.
05 -
Top casserole with remaining cheddar cheese. Place skillet in the centre of the oven and broil for 5 minutes, or until cheese is melted and bubbling. Alternatively, bake at 175°C for 10 minutes.
06 -
Remove from oven and sprinkle with freshly chopped coriander. Serve immediately with optional sour cream if desired.
# Helpful Notes:
01 -
For convenience, use frozen sweetcorn without thawing. Enhance protein by adding cooked chicken or pulled pork if not vegetarian. Leftovers store well in an airtight container in the refrigerator for up to 4 days.