Vegetable Enchilada Casserole

Let's make something lovely.

1. 01

   Preheat the Oven:

2. 02

   Preheat your oven to 425°F.

3. 03

   Make the Enchilada Sauce:

4. 04

   In a blender, combine crushed tomatoes, 1 cup diced onion, garlic, ancho chile pepper, chili powder, oregano, smoked paprika, cumin, and salt. Puree on high until smooth, about 1 minute.

5. 05

   Assemble the Casserole:

6. 06

   Spread 1/2 cup of the enchilada sauce in a 9-by-13-inch baking dish.

7. 07

   Layer 4 corn tortillas over the sauce. Top with 1/2 cup diced zucchini, 1/2 cup corn, 1/4 cup diced onion, 1/3 cup shredded cheese, and a handful of black beans (optional).

8. 08

   Repeat the layers twice. On the final layer, top with the remaining tortillas, zucchini, corn, onion, and spinach (if using). Spread the remaining enchilada sauce on top.

9. 09

   Bake the Casserole:

10. 10

    Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake for 10 minutes.

11. 11

    Remove the foil and sprinkle the remaining 1/2 cup shredded cheese over the top. Continue baking, uncovered, for 15-20 minutes, or until the cheese is melted and the edges start to brown.

12. 12

    Serve:

13. 13

    Allow the casserole to cool for a few minutes, then slice and serve warm. Garnish with additional toppings like fresh cilantro, sliced jalapeños, or avocado if desired.