Mexican Casserole

I found this recipe for Mexican Casserole on a blog I follow, Food Babe and thought I'd give it a try. I didn't follow it 100% but the general concept was there! This is extremely similar to how I make "enchiladas" (with chicken) which is basically just a casserole (my mom's version that I learned how to make as a youngster). 

Take a look at the recipe (link above) and then see how I adapted it for my family. Try following the recipe exactly or create some other variation of it! My Mexican Casserole (or veggie enchiladas) went something like this:

• One onion, 2 bell peppers
• Half a head of cauliflower 
• 2 portabello mushrooms (recipe didn't call for cauliflower or portbellos but I always like to add these 2 ingredients to veggie dishes; both for extra nutrition and a little bulk)
• 2 zucchini (recipe called for 3 but I only had 2-oh well)
• Black beans (I forgot to soak kidney beans the night before and I don't have any cans on hand-again, oh well)
• Small can of diced green chiles-this was my replacement for the jalapeños bc I didn't want to put those in the dish. I love the flavor of green chiles and they're not quite as spicy. 
• Corn tortillas
• Enchilada Sauce-I use Las Palmas bc it's about the only brand I can find that doesn't have tomatoes. 
• Decent amount of cheddar cheese (probably about 2-3 cups worth)
• Teaspoon each of Cumin and Chile Power. 

I sautéed the veggies in a skillet and then added the beans and seasoning. Sticking somewhat close to the recipe, I poured enchilada sauce in the dish and submerged a layer of tortillas before topping with half the veggies. I added a little cheese and then repeated with another layer or tortillas, the rest of the veggie mix and more cheese. I put a third layer of corn tortillas to top the dish before pouring more sauce over the top and finally topping with cheese. I baked it a 350 for about 30 minutes. 

It came out very well except it was a bit spicy for me. My 3 year old likes spicier food than I do. Next time I will probably omit the chili powder and green chiles. The enchilada sauce has plenty of spice on its own. I think lentils would be really good in this also. Will definitely make this again! 

*Mom note-I did reserve a bowl full of the sautéed veggies for my 16 month old. I knew the finished product would be too messy for him (he hand feeds himself) and I was afraid it would have been too spicy; which it was after all. 

Layers!