Looking for a gluten free meal the whole family will enjoy? Then this Vegetarian Enchilada Casserole is for you!
Literally, so glad my energy to cook has come back!
And, just in time thankfully to whip up this delicious Vegetarian Enchilada Casserole from the fabulous intern Emily!
I had the pleasure of meeting Emily Jocham briefly as she shadowed a day in the life of this extremely pregnant entrepreneur RDN!
And, I’m happy to report Emily has since finished her RDN exam and is now a registered dietitian nutritionist! She primarily focuses on helping individuals develop and foster a healthy relationship with food and fitness. You can find more recipes and inspiration from her on Instagram @Lettuce_eat_right.
Now, without further adieu, I’ll let Emily tell you all about her mama (and this beautiful dish!)
Enter, the Not Your Mama’s Vegetarian Enchilada Casserole!
My mom is a TERRIBLE cook.
Now before you go on saying “do you kiss your mother with that mouth?”, you should know my she flies the ‘incapable cook’ flag proudly. For example, when I was a child, if my dad wasn’t home to make dinner my mom would handwrite a menu for me and my brothers to order from as if we were three juvenile diner patrons. The menu consisted of:
- Microwave bean and cheese burritos
- Cinnamon Toast Crunch (with or without milk)
- Toaster waffles
- Ice cream sundaes
But, if we were lucky, she would make the one recipe that my grandmother passed down to her: Vegetarian Enchilada Casserole.
That’s where today’s recipe comes in. It is my mom’s one and only specialty, with some simple swaps to increase the nutrient content and decrease the calories.
I love this take on enchiladas because it makes for great meal prep and almost all the ingredients can be substituted for whatever is already in your kitchen.
Simple Swaps for the Vegetarian Enchilada Casserole
For example, the vegetables used in the recipe can be substituted for whatever you have on hand, I often swap in sweet potatoes, broccoli, canned corn, or fresh spinach.
The corn tortillas can also be substituted for flour, almond flour, or rice flour tortillas.
See, the opportunities are endless… No wonder even my mom could pull this off!
A delicious blend of hearty vegetables and tasty flavors!
- 2 teaspoons olive oil
- 1 small onion, sliced
- 2 medium bell peppers, sliced
- 1.5 cups chopped mushrooms
- 1 medium zucchini, sliced into coins
- 2 teaspoons low sodium taco seasoning
- 1 can black beans, drained and rinsed 15 ounce can
- 1 cup shredded cheddar cheese
- 10 corn tortillas
- 1 20 ounce can low sodium enchilada sauce (red or green)
Looking for more delicious Mexican recipes?!