This enchilada casserole brought to you by dear friends we had visit a few weekends ago! I needed to make something that was vegetarian and I also love making a meal that will stretch into additional meals when we have overnight guests. (We ate the leftovers the next day for brunch with over-easy eggs.)
Cheesy, Salsa Verde Enchilada Casserole
Let’s start here first. You get to make this your own. It’s a perfect clean-out-the-fridge meal or this-is-what-I-have-on-hand meal.
I start with roasted veggies to add a depth of flavor! I used sweet potatoes (to act as a binder), mini bell peppers (we ALWAYS have these on hand for snacking), and sweet onion.
I usually have red onions on hand but this sweet onion, roasted, is another level. It has a hint of sweetness while still giving us that bite of onion flavor.
As for salsa, I am a salsa verde fan forever and ever but you can use whatever salsa you prefer. I used to make my own salsa verde but there are so many amazing, prepared fresh salsas at the grocery stores… so I basically always go this route.
Just be sure to check to heat level on your salsa. I accidentally purchased a hot salsa verde the second time we made this. So, buyer beware.
I kept this vegetarian to meet our guests needs. I also want to have a few more vegetarian options on hand. I use ButcherBox which is a meat subscription box. I get my meat delivered directly to my door and it is the highest quality meat I have been able to find. It helps me meal plan and it also has helped us in how much meat we are eating (once we run out of our ButcherBox meat for the month, that’s it). Also, between you and me? Stay tuned – ButcherBox is about to have an amazing deal and I will tell you all about it soon.
This dish is still incredibly filling without the addition of meat (and, we love meat). But you can always add sautéed beef or cooked, shredded chicken if you want to. Just mix it in with all the other ingredients.
Here’s what makes this dish super easy – no tortillas to roll. Just add some crushed tortilla chips to the bottom of your dish!
Throw everything in an oven-safe casserole dish or cast iron skillet.
Guess what? You also get to choose your own cheese adventure! I’ve used sharp cheddar and Monterey Jack cheese. I’ve topped it with goat cheese. I’ve topped it with feta cheese. I’ve also topped it with quseo fresco!
This casserole is easy, guest approved, also perfect for brunch the next day! Here’s to living the dream.
Cheesy, Salsa Verde Enchilada Casserole
Ingredients
- 2 sweet potatoes
- 1 bell pepper (or 5 mini bell peppers)
- 1 sweet onion, cut into quarters
- 1 can black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese, divided
- 10 oz fresh salsa verde, divided in half
- 2 TBS fresh squeezed lime juice
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 cup crumbled goat or feta cheese or crumbled queso fresca
- 2 cups tortilla chips, crushed
Additional toppings:
- Avocados
- Fresh cilantro
- Sour Cream
- Hot sauce
- Tomatoes
- Chipotle vinaigrette
Instructions
- Preheat oven to 400 degrees.
- On a sheet pan, add parchment paper and oil. Cut the sweet potatoes in half lengthwise. Lay the sweet potatoes flesh side down. Add the mini bell peppers and the onion wedges. Sprinkle the veggies with a little more oil and toss to coat.
- Place in the oven for 35 minutes.
- Meanwhile, in a separate bowl add the black beans, 1 cup of the Monterey Jack cheese, 5 oz of the salsa verde, lime juice, garlic, salt, pepper and cumin. Mix to combine. Set aside.
- Once the sheet pan comes out of the oven, let cool sightly. Roughly chop the bell peppers and add bell peppers + the onion to the salsa verde mixture in the bowl.
- In a separate bowl, scoop the flesh out of the sweet potato and mash. Add the mash to the bowl with the salsa verde mixture. Mix to combine.
- In a cast iron skillet or casserole dish, add some oil to the bottom. Add the crushed tortilla chips. We’re looking for a single layer of tortilla chips to completely cover the bottom of the dish.
- Add the salsa verde mixture. Spread evenly throughout the dish. Add the remaining salsa verde. Top with additional Monterey Jack cheese.
- Place in oven for 20 minutes or until the cheese is bubbly.
- Once it comes out of the oven top with feta cheese (or goat cheese or queso fresca).
Notes
Serve with favorite toppings!
I made your Vegetarian Enchilada Casserole for work lunches this week. The flavors are fabulous together! Will definitely make again.
I just made this for dinner tonight and we loved it! The roasted veggies are especially delicious. Will definitely be making this again!
This is on regular rotation at our house for “Meatless Mondays”! The kids love it, it is easy, cleanup is a breeze with it being a one pot meal, and it is so easy and satisfying!!! Thank you for this new family favorite!