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Vegetarian Enchilada Casserole

Delicious Vegetarian Enchilada Casserole for Cozy Nights

This Vegetarian Enchilada Casserole is a delightful comfort food packed with brown lentils, quinoa, and mushrooms.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Brown Lentils Cook until very tender.
  • 1 cup Red Quinoa Can substitute with brown rice.
  • 8 oz Brown Mushrooms Finely minced.
  • 1 tbsp Extra Virgin Olive Oil Can substitute with any neutral oil.
  • 15 oz Old El Paso Mild Red Enchilada Sauce Homemade sauce can be used.
  • 1 can Chopped Green Chiles Can substitute with jalapeños.
  • 1 cup Monterey Jack Cheese Mix with pepper jack for spiciness.
  • 12 slices Corn Tortillas Lightly toasted.
Optional Toppings
  • 1 piece Jalapeños For extra kick.
  • 1 cup Cherry Tomatoes Cut in half for garnish.
  • 2 pieces Scallions Chopped finely.
  • 0.5 cup Cilantro Sprinkled on top.
  • 1 piece Avocado Sliced or diced.
  • 0.5 cup Sour Cream Can substitute with Greek yogurt.

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Large pot
  • Mixing bowl
  • Food Processor

Method
 

Step-by-Step Instructions for Vegetarian Enchilada Casserole
  1. Preheat the oven to 375°F (190°C) and prepare the baking dish.
  2. Cook the lentils with water and salt, then add red quinoa and simmer for 20 minutes until tender.
  3. Finely mince brown mushrooms and sauté in olive oil for 5-8 minutes until browned.
  4. Combine lentils, quinoa, mushrooms, enchilada sauce, green chiles, and half the cheese in a bowl.
  5. Layer enchilada sauce, corn tortillas, filling, sauce, tortillas, and top with sauce and cheese.
  6. Cover with foil and bake for 25 minutes, then broil for 1-3 minutes.
  7. Let it rest for 5-10 minutes, garnish with toppings, and serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 580mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to 2 months.

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