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Vegetarian Enchilada Casserole Recipe

Updated on March 22, 2014

Vote for Vegetarian Enchilada Casserole!

4.5 stars from 2 ratings of Vegetarian Enchilada Casserole!

Lada Layer--the Lyrics..;)

A trip 'cross the border

doesn't have to rely,

on beastie for feastie

or fishie to fry..

No…Ladas

can Layer

with proteins like soy!

Mixed in with wheat!

What's not to enjoy!

(and goodies like cheese)

because, I mean really,

Ladas with nada

but peas

would be silly.

So read on, dear Veggie

Dear animal lover…

this dish is delish,

as you'll soon discover…

©Karen Robiscoe

The Results!

This recipe is adapted from an original recipe: Health & Foods Cookbook by Williams Sonoma. I adjusted some of the seasonings, and added a few components--as I strongly encourage all chefs to also do! Variation is the spice of life, after all. :)
This recipe is adapted from an original recipe: Health & Foods Cookbook by Williams Sonoma. I adjusted some of the seasonings, and added a few components--as I strongly encourage all chefs to also do! Variation is the spice of life, after all. :) | Source

The Ingredients:

Recipe in Rebus:

dice tomatoes, seed if desired, and set aside
dice tomatoes, seed if desired, and set aside
left to right, top to bottom: scallion prep. I used only the greens, but you can use the whole...er...enchilada...Set these aside for now, as they are a garnish for the finished casserole.
left to right, top to bottom: scallion prep. I used only the greens, but you can use the whole...er...enchilada...Set these aside for now, as they are a garnish for the finished casserole.
fork that cilantro...right off of its stem & chop coarsely. Set aside.
fork that cilantro...right off of its stem & chop coarsely. Set aside.
Left to right--top to bottom: garlic, shallots, & jalapeño prep. Seed the jalapeños, and dice the veins judiciously; this is the "heat". Okay, grab these 3 things, and head over to stovetop.
Left to right--top to bottom: garlic, shallots, & jalapeño prep. Seed the jalapeños, and dice the veins judiciously; this is the "heat". Okay, grab these 3 things, and head over to stovetop.
heat oil to sizzling, and add shallots first
heat oil to sizzling, and add shallots first
--jalapeños next...
--jalapeños next...
then the garlic, when this sizzles--it's done
then the garlic, when this sizzles--it's done
lower heat, and add chili powder. I used chipotle & regular chili powders...
lower heat, and add chili powder. I used chipotle & regular chili powders...
add the cumin...
add the cumin...
grind in a lil pepper...
grind in a lil pepper...
add your soy protein & wheat "meatless" crumbles. Mix well, simmer a little, and remove from heat. Set aside.
add your soy protein & wheat "meatless" crumbles. Mix well, simmer a little, and remove from heat. Set aside.
warm drained pinto beans in pan...
warm drained pinto beans in pan...
mash, but not entirely...
mash, but not entirely...
squeeze a lil lime juice, mix, and remove from heat. Time to assemble the Lada Layers!
squeeze a lil lime juice, mix, and remove from heat. Time to assemble the Lada Layers!
In 9 x 13 casserole, add a layer of roughly crushed, plain, tortilla chips....
In 9 x 13 casserole, add a layer of roughly crushed, plain, tortilla chips....
add the crumble mixture evenly...
add the crumble mixture evenly...
top that with the beans...
top that with the beans...
layer on the termaters...
layer on the termaters...
sprinkle on the cilantro...
sprinkle on the cilantro...
top with a thin layer of crushed chips, and--
top with a thin layer of crushed chips, and--
cheese!
cheese!
Bake for 20 minutes at 350. Remove, cut into sections, & top with sour cream, avocado, chopped green onions, & sliced black olives.
Bake for 20 minutes at 350. Remove, cut into sections, & top with sour cream, avocado, chopped green onions, & sliced black olives.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: serves 6

Ingredients

  • 3-4 cups plain, corn tortilla chips
  • 1 15 oz can pinto beans, drained
  • 12 oz package meatless crumbles, soy/wheat blend available in health food stores
  • 1 cup shallots, minced
  • 4-6 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 TBSP chipotle chili powder, (regular chili for milder results)
  • 1 tsp. cumin
  • salt & pepper to taste
  • 4 TBSP. olive oil
  • ½ cup black olives
  • 1 cup pepper jack cheese, shredded
  • 2 cups tomatoes, diced and seeded (as desired)
  • 1 bunch cilantro
  • 1 cup sour cream
  • 1 avocado, sliced in wedges
  • 1 lime, juiced

How to Do It:

  1. Dice tomatoes & set aside for now.
  2. Fork the leaves from the bunch of cilantro, and set aside.
  3. Dice the green part of the green onions, & set aside. You can use the white part, too, if you like, but it's pretty tangy. (this is a raw garnish for the finished product.)
  4. Peel garlic & shallots, and mince. Seed, vein, & mince jalapeño, as well, keeping these 3 items separate. Use as much or as little of the pepper's vein as you like, keeping in mind that this is where the capsaicin is most concentrated--the pepper's palate-punching factor.
  5. Head on over to the stove. Heat the olive oil to sizzling, and add the shallots first.
  6. Add the jalapeño next, and simmer for a few minutes.
  7. Add the garlic. As soon as you hear this sizzle, it's done. Lower heat--or remove from heat for a minute--and add chili powder. Mix well.
  8. Add cumin. Mix well.
  9. Grind in a little pepper--salt if desired.
  10. Add meatless crumbles, mix really, REALLY well, and simmer for a few minutes. Remove from heat and set aside.
  11. Drain & rinse the pinto beans. Warm them over a medium heat.
  12. Mash them by hand partially.
  13. Squeeze in some fresh lime juice, mix well, and remove from heat. Time to assemble the Lada Layers!
  14. In a 9 x 13 casserole dish, assemble a layer of coarsely broken chips.
  15. Spoon the spicy, crumble mixture on top of that.
  16. Add the bean mixture on top of that.
  17. Top this with tomatoes.
  18. Sprinkled cilantro bits over the tomatoes.
  19. Top this with another layer of broken chips.
  20. Top the chips with a layer of shredded, pepper jack cheese.
  21. Place in preheated oven at 350, and cook 20 minutes, until cheese is bubbly and golden.
  22. Allow to sit for a minute or two, and then cut into squares. Top with avocado, sour cream, chopped green onions & sliced black olives. Enjoy, muchachos!

An "All-in-One", Lada Layers is Good to Go as is!

Source

Comments

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    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      4 years ago from California

      Chitrangada--thank you. I am really enjoying exploring a more humane menu--I feel better in all ways: spiritually and physically. A pleasure to see you here, as ever. I hope your week is going great. :)

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      4 years ago from New Delhi, India

      This looks simple to follow and delicious!

      As always you explained everything, from pictures to method so very nicely.

      Wonderful hub, voted up!

    • Silva Hayes profile image

      Silva Hayes 

      4 years ago from Spicewood, Texas

      Great hub -- nice step-by-step pictures. I will try this recipe. I will just leave out the crumbles. Sounds yummy!

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      4 years ago from California

      thank you! :)

    • kidscrafts profile image

      kidscrafts 

      4 years ago from Ottawa, Canada

      As you now, Karen, I am always searching for vegetarian recipes for my vegetarian son. This one looks delicious and I have to try it the next time he comes to visit!

      Great presentation and great pictures as always! Thank you for sharing!

      Enjoy your weekend!

    • Susan Recipes profile image

      Susan 

      4 years ago from India

      Great recipe. Your step by step pic is awesome. Thanks for sharing. Voted up and awesome.

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