You Might Not Even Miss the Meat When You Dive Into This Vegetarian Enchilada Casserole

This easy vegetarian dinner recipe is sure to become a new family favorite.

This dish is easily customizable—especially the spice factor. Alison Miksch/TCA

Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna, with corn tortillas standing in for the noodles. If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Vegetarian Enchilada Casserole

Active Time: 25 minutes Total Time: 1 hour

Serves 8

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3/4 cup chopped poblano peppers
• 6 cloves garlic, minced
• 1 medium yellow squash, halved, cut into 1/4-inch slices
• 1 medium zucchini, halved, cut into 1/4-inch slices
• 1 cup fresh corn kernels (from 2 ears)
• 1 cup pico de gallo
• 1/2 teaspoon salt
• 1 (15-ounce) can no-salt-added pinto beans, rinsed
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded pepper Jack cheese
• 1 avocado, diced
• 1/2 cup scallions
• 1/2 cup reduced-fat sour cream

Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos, and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo, and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.