Vegetarian Enchilada Casserole
- 1 Tbsp Olive Oil
- 1 Small Onion, cubed
- 1 Garlic Clove, minced
- 1/2 Tsp Kosher Salt
- 1 Tbsp Ground Cumin
- 1 Tbsp Chili Powder
- 1 Tsp Honey
- 1-14 oz Can Diced Tomatoes, unsalted
- 1 Cup Water
- 1/2 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Kosher Salt
- 1/2 Cup Sour Cream
- 1 Large Egg
- 1 Cup Frozen Corn Kernels
- 1-15 Oz Can Black Beans, drained
- 1 Medium Red Bell Pepper, diced
- 2 Tbsp Fresh Cilantro, chopped
- 2 1/2 Cups Mexican Cheese Blend, divided
- 6 Corn Tortillas
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Black beans (1 15 Oz Can)
- Cilantro, Fresh (2 Tbsp)
- Corn, Frozen Kernels (1 Cup)
- Cumin, Ground (1 Tbsp)
- Cumin, Powder (1/2 Tsp)
- Garlic powder (1/4 Tsp)
- Onion, Small (1)
- Onion powder (1/2 Tsp)
- Red bell pepper, Medium (1)
- Tomatoes, unsalted (1 14 oz Can)
- Cooking & Baking
- Chili powder (1 Tbsp)
- Garlic clove (1)
- Honey (1 Tsp)
- Kosher salt (1 Tsp)
- Olive oil (1 Tbsp)
- Bread & Baked Goods
- Corn tortillas (6)
- Drinks
- Water (1 Cup)
- Dairy
- Mexican cheese blend (2 1/2 Cups)
- Sour cream (1/2 Cup)
- Refrigerated
- Egg, Large (1)
Preparation
Read recipe preparation on weelicious.com
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Recipe Stats
Published November 2, 2011 (1 year ago).
48 people saved this recipe.
