vegetarian enchilada casserole

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Vegetarian Enchilada Casserole

Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired 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.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • ¾ cup chopped poblano peppers
  • 6 cloves garlic, minced
  • 1 medium yellow squash, halved and sliced (1/4 inch)
  • 1 medium zucchini, halved and sliced (1/4 inch)
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 cup pico de gallo
  • ½ 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 ½ cups shredded pepper jack cheese
  • 1 avocado, diced
  • ½ cup scallions
  • ½ cup reduced-fat sour cream

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