How to Make Vegetarian Enchilada Casserole
Step #1: Preheat the oven to 375°F (190°C). Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil, then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes). I’ve been working on coming up with an easy vegetarian casserole that doesn’t taste like it’s healthy. Practically everything tastes better with some enchilada sauce and cheese on it, so here we are with this lentil enchilada casserole. Step #2: Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes). Step #3: Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese. To reheat, thaw in the refrigerator if frozen, then warm in the oven at 350°F (175°C) until heated through, which usually takes about 20 minutes. Avoid microwaving to maintain the best texture.
