Vegetarian Enchilada Casserole Recipe
Say hello to guilt-free indulgence with our Vegetarian Enchilada Casserole. This casserole is a perfect twist on the classic, offering a hearty, meat-free delight that's sure to satisfy!
Servings: 8 Servings
Calories: 575kcal
Ingredients
- 1 1/2 cups brown lentils
- 1 cup red quinoa
- 1 lb brown mushrooms
- 1 tbsp extra virgin olive oil
- 2 14.5 ounce cans Old El Paso™ Mild Red Enchilada Sauce, divided
- 2 4.5 ounce cans Old El Paso™ Chopped Green Chiles
- 1 lb shredded monterey jack cheese divided
- 18 corn tortillas
- Optional Toppings: jalapenos, cherry tomatoes, scallions, cilantro, avocado, sour cream
Instructions
- Preheat the oven to 375°F (190°C). Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil, then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes).
- Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes).
- Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese.
- Pour half of a can of enchilada sauce into the bottom of a 9x13" baking dish. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Top the tortillas with half of the quinoa-lentil mixture.
- Use 6 more of the corn tortillas to cover the quinoa-lentil mixture. Pour another half-can of enchilada sauce over the tortillas. Scoop the remaining quinoa-lentil mixture into the pan, cover it with the remaining 6 tortillas, and pour the last half-can of enchilada sauce over the top. Scatter the remaining cheese over the top of the dish, cover tightly with foil, and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and switch the oven over to broil. Broil for 1 to 3 minutes, until the cheese has become bubbly and brown. Allow to rest for 5 to 10 minutes prior to slicing. Garnish with desired toppings and serve.
Notes
Make sure you cook the lentils long enough to make them extra tender.
Before covering the pan with foil, stick a few toothpicks into the casserole to keep the foil from falling and sticking to the cheese.
To store the Vegetarian Enchiladas Casserole, place it in an airtight container and refrigerate for up to 3-4 days. You can freeze it for up to 2 months. Simply wrap the casserole (or individual portions) tightly with aluminum foil or plastic wrap before freezing.
To reheat, thaw in the refrigerator if frozen, then warm in the oven at 350°F (175°C) until heated through, which usually takes about 20 minutes. Avoid microwaving to maintain the best texture.
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 65g | Protein: 31g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 413mg | Potassium: 872mg | Fiber: 17g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 511mg | Iron: 5mg
