End-of-Season Vegetable Enchilada Casserole Recipe

### Late-Summer Veggie Enchilada Casserole Recipe

As summer comes to an end, gardens and farmers’ markets are filled with an abundance of fresh veggies. This Late-Summer Veggie Enchilada Casserole is an excellent way to make the most of seasonal produce while indulging in a flavorful and comforting dish. Loaded with vibrant tastes and nutrients, this casserole is simple to make and can be adjusted to match your preferences.

#### Ingredients

– **For the Casserole:**
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper (any hue), chopped
– 1 zucchini, chopped
– 1 yellow squash, chopped
– 1 cup corn (fresh, frozen, or canned)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

– **For the Enchilada Sauce:**
– 1 can (10 oz) red enchilada sauce (store-bought or homemade)
– 1 can (4 oz) diced green chiles (optional)

#### Instructions

1. **Preheat the Oven:**
Set your oven to 375°F (190°C).

2. **Sauté the Vegetables:**
In a large skillet, warm the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Stir in the bell pepper, zucchini, yellow squash, and corn. Cook for about 5-7 minutes until the veggies are soft.

3. **Add Beans and Tomatoes:**
Incorporate the black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Let the mixture simmer for another 5 minutes, allowing the flavors to combine.

4. **Prepare the Casserole:**
In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Arrange 4-5 corn tortillas over the sauce, slightly overlapping them. Spoon half of the vegetable mixture over the tortillas, then add a layer of cheese. Repeat the layers with the remaining tortillas, vegetable mixture, and finish with the remaining cheese.

5. **Add Enchilada Sauce:**
Drizzle the remaining enchilada sauce over the top of the casserole, ensuring the tortillas are well-coated to prevent drying out.

6. **Bake:**
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.

7. **Serve:**
Let the casserole cool for a few minutes before slicing. Serve warm, topped with fresh cilantro, avocado slices, or a dollop of sour cream, if preferred.

#### Tips for Customization

– **Vegetable Variations:** Feel free to swap or add other seasonal veggies such as spinach, mushrooms, or eggplant.
– **Protein Boost:** Include cooked chicken, turkey, or tofu for extra protein.
– **Spice Level:** Modify the heat by adding jalapeños or opting for a spicier enchilada sauce.
– **Vegan Option:** Use vegan cheese and omit the sour cream for a plant-based choice.

#### Conclusion

This Late-Summer Veggie Enchilada Casserole is not only a tasty way to honor the season’s harvest but also a flexible dish that caters to various dietary needs. Whether served for a family meal or a gathering with friends, this casserole is bound to be a favorite, offering comfort and satisfaction as summer transitions into fall. Savor the tastes of the season with this hearty and nutritious recipe!