Meatless Enchilada Casserole Recipe

Ingredients

For the Enchilada Sauce:

• 4 tablespoons olive oil
• 2 tablespoons flour
• ¼ cup red chili powder
• 6 ounces tomato paste
• 1 ½ cups vegetable broth
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Salt and pepper, to taste

For the Enchilada Stew:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2-3 jalapeno peppers, chopped
• 4 cloves garlic, minced
• ½ cup fresh corn (frozen can also be used)
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2-3 cups enchilada sauce (see above)
• 1 (15-ounce) can pinto or black beans, drained
• 4 corn tortillas, sliced into half-inch strips
• ½ cup shredded cheddar cheese
• Fresh chopped cilantro, for serving

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Instructions

For the Enchilada Sauce:

1. Heat 4 tablespoons of olive oil in a large pan over medium heat.
2. Add the flour and chili powder, reduce heat to low, and stir constantly for about 5 minutes until the mixture turns golden brown.
3. Add the tomato paste, vegetable broth, ground cumin, and garlic powder. Stir until everything is well incorporated.
4. Let the mixture thicken for about 2-3 minutes, stirring frequently.
5. Season with salt and pepper to taste. Set the sauce aside until needed.

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For the Enchilada Stew:

1. Heat 2 tablespoons of olive oil in a large oven-safe skillet or pan over medium heat.
2. Add the onions and bell peppers. Cook for about 5 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the corn, salt, pepper, ground cumin, and oregano. Stir to combine.
5. Pour in the enchilada sauce, beans, and sliced tortillas, then stir in half of the shredded cheddar cheese.
6. Top with the remaining cheese.
7. Set your oven to broil and place the skillet in the middle of the oven.
8. Broil for about 5 minutes or until the cheese is melted and bubbly.
9. Remove from the oven, sprinkle with freshly chopped cilantro, and serve hot!

Enjoy your delicious enchilada stew!