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Vegetarian Enchilada Casserole (Mild) Recipe

Looking for an easy Vegetarian Enchilada Casserole (Mild) recipe? Learn how to make Vegetarian Enchilada Casserole (Mild) using healthy ingredients.


Submitted by sillic

Makes 24 servings



Adapted from my mother's chicken enchilada casserole. Can be made spicier to suit taste! This is a very flexible recipe and doesn't have to be strictly followed. Can be prepared and frozen ahead of time.

Recipe Ingredients for Vegetarian Enchilada Casserole (Mild)

24 corn tortillas, cut into strips
2 tablespoons garlic, minced
2 chopped onions
3 cups black beans, drained and rinsed
3 1/3 cups tomatoes, diced
1 cup dark red kidney beans
2 teaspoons chili powder
22 oz cheddar cheese, shredded
2 cans Cream of celery
1 cup frozen corn, thawed

Recipe Directions for Vegetarian Enchilada Casserole (Mild)

  1. Saute garlic and onion. Mix in tomatoes, soup, and chili powder. Fold in beans and corn.

  2. Layer in two 9 x 13 pan: 1/2 tortilla strips, 1/2 mixture, 1/2 cheese. Repeat layers.

  3. Bake at 350 F for one hour, or until hot and bubbly in the center.

Categories

Main Dish

Nutrition Facts
Serving Size 144.5g
Amount Per Serving
Calories
298
Calories from Fat
99
% Daily Value*
Total Fat
11.0g
17%
Saturated Fat
6.0g
30%
Trans Fat
0.0g
Cholesterol
30mg
10%
Sodium
372mg
15%
Potassium
646mg
18%
Total Carbohydrates
35.9g
12%
Dietary Fiber
7.2g
29%
Sugars
2.5g
Protein
15.7g
Vitamin A 12% Vitamin C 8%
Calcium 26% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in phosphorus
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