Vegetarian Enchilada Casserole
I’m focusing a great deal of my cooking towards healthier recipes and I’m incorporating more vegetarian dishes in my weekly menu. Here is a vegetarian enchilada that is healthy, easy…and delicious! Enjoy!~Annie
Large flour tortillas
8- Morning Star Original Sausage Patties, thawed and finely chopped
1-15 ounce can Black Beans (seasoned or unseasoned), drained
1 large yellow onion, chopped
1 tablespoon olive oil
1/2 cup Sour Cream ( I prefer to use Sour Lean)
1/2 cup, Mexican 4 Cheese blend, or Cheddar cheese
1 jar-Newman’s Own Salsa Pineapple or Peach
1 jar-Newman’s Own Salsa (mild or spicy)
1/2 teaspoon cumin
1 teaspoon chile powder
1 teaspoon cocoa
In a large sauce pan add olive oil and onions, sauté until translucent. Add chopped Morning Star Original Sausage Patties cook until heated through. Next, add black beans and stir mixture until well incorporated.
Next, add cumin, chile powder and cocoa. Add 1 jar (reserving 1/4 cup), Mild, Newman’s Own Salsa, stir mixture. Heat on low and continue heating until simmering.
In a large skillet, over very low heat, warm tortillas. This will make them more pliable.
Prepare a 9 x 12 casserole (if you’re using a smaller one, the vegetarian enchilada mixture keeps in the fridge!) by pouring 1/4 cup of Newman’s Own Salsa in the bottom of the casserole to prevent tortillas from sticking.
~Vegetarian Enchilada Casserole~
Remove a warmed tortilla from the skillet and add 1/2 cup (or more to your liking) to the center of a tortilla. Add 1-2 tablespoons of sour cream or sour lean. Sprinkle with a 2 tablespoons of cheese. Fold up and place seam side down in the casserole. Continue this process until the casserole is filled and pour remaining jar (peach or pineapple) over casserole. Sprinkle with remaining cheese (I used Cheddar). Bake at 350 until cheese is melted.
Serve with a lovely salad and you’ll have a wonderful meal to serve to family and friends! ~Annie