A colourful vegetable mix to serve as a vegetarian main course: homemade enchilada sauce, corn tortillas, and cheese make this vegetable enchilada casserole the epitome of comfort food.
12 small corn tortillas
1.5 cups shredded “taco blend” cheese
1 zucchini (about 3/4 lb.)
15 oz can black beans, drained*
1 cup frozen corn kernels
4 oz can diced green chiles
1/2 bunch (3-4 each) green onions
1/4 bunch cilantro (optional)
1/4 tsp salt
2 Tbsp vegetable or canola oil
2 Tbsp chili powder
2 Tbsp flour
2 cups water
3 oz can tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp salt
Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about 3-5 minutes).
Preheat the oven to 350 degrees. Prepare a 9×9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.