I love easy healthy recipes that don’t require more than one pot! This delicious vegetarian enchilada casserole recipe is something that I turn to on days that I want to eat something yummy but don’t have the energy to cook. It basically throws itself together and you just have to make sure it doesn’t burn in the oven!
Vegetarian Enchilada Casserole
Benefits of Black Beans
- They are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans make a complete protein when paired with brown rice, which makes this dish a very healthy recipe.
- Black beans help to move food through the stomach to the large intestine because of it’s high protein and fiber content. This means the digestive tract doesn’t have to work as hard. This steady route through the digestive track allows for an even breakdown of food which helps stabilize blood sugar.
- Black beans have a lot of soluble fiber, which is specifically the type of fiber that has been found very helpful in lowering blood cholesterol levels. Besides soluble firmer, they are also high in folate and magnesium.
- Black beans contain at least 8 different flavonoids with enormous antioxidant potential and tons of phytochemicals and studies have connected black bean consumption with reduced risk of certain cancers. Recent studies have suggested considerable effectiveness against colon adenoma, a non-cancerous tumor that can progress into colon cancer.
- They are really great for pregnant women because of the high folate content, which can prevent the improper development of the fetus’s brain and spinal cord. The high iron content of black beans is also particularly beneficial to pregnant women.
Vegetarian Enchilada Mexican Casserole Recipe
- 1 cup shredded zucchini
- 1 tbsp olive oil
- 1 garlic clove minced
- 3/4 cup frozen corn
- 3/4 cup black beans rinsed and drained
- 1/2 teaspoon salt
- 1-2 teaspoon ground cumin
- 3/4 cup salsa
- 2 tablespoons minced fresh cilantro
- 3 flour tortillas
- 3/4 cup shredded cheddar cheese
- Sour cream optional (but kinda necessary, am I right?)
In a large skillet, saute zucchini in oil for 5 minutes on medium-low heat.
Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
Place a tortilla in the bottom of a 1-1/2-qt. round baking dish. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving.
The ingredients in this recipe freeze well together, making it a wonderfully easy healthy recipe for a make-ahead freezer meal.
For more like this Vegetarian Enchilada Casserole Recipe, check out the Healthy Recipes page!