**End-of-Summer Vegetable Enchilada Casserole Recipe: A Tasty Goodbye to Summer**
As the summer months come to an end, gardens and farmers’ markets are filled with a variety of fresh produce. This is an ideal opportunity to whip up a scrumptious and filling End-of-Summer Vegetable Enchilada Casserole. This meal not only highlights the season’s harvest but also serves as a cozy dish that combines lively flavors and textures. Here’s how to prepare this delightful casserole at home.
**Ingredients:**
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 zucchini, chopped
– 1 yellow squash, chopped
– 1 cup corn kernels (fresh or frozen)
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 2 cups enchilada sauce (store-bought or homemade)
– 8 corn tortillas
– 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
– 1/4 cup chopped fresh cilantro
– Optional toppings: sour cream, avocado slices, lime wedges
**Instructions:**
1. **Preheat the Oven:** Set your oven to 375°F (190°C).
2. **Prepare the Vegetables:** In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion turns translucent, about 3-4 minutes.
3. **Cook the Vegetables:** Add the red bell pepper, zucchini, yellow squash, and corn to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. **Season the Mixture:** Mix in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes to let the flavors combine. Remove from heat.
5. **Assemble the Casserole:** Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place 4 corn tortillas over the sauce, overlapping as needed. Layer with half of the vegetable mixture, half of the remaining enchilada sauce, and 1 cup of shredded cheese.
6. **Layer Again:** Repeat the layering with the remaining tortillas, vegetable mixture, enchilada sauce, and cheese.
7. **Bake the Casserole:** Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
8. **Garnish and Serve:** Take the casserole out of the oven and let it cool for a few minutes. Top with chopped cilantro. Serve with optional toppings like sour cream, avocado slices, and lime wedges.
**Tips for Success:**
– **Customize Your Vegetables:** Feel free to swap in or add other seasonal vegetables such as eggplant, mushrooms, or spinach.
– **Make It Spicy:** For a spicier variation, include chopped jalapeños or a splash of hot sauce in the vegetable mixture.
– **Cheese Choices:** Try different cheeses like pepper jack for added spice or queso fresco for a milder flavor.
This End-of-Summer Vegetable Enchilada Casserole is an adaptable dish that can be served as a main course or a side. It’s great for family dinners, potlucks, or meal prep. Enjoy the flavors of the season and relish the final tastes of summer with this warm casserole.