Vegetarian Enchilada Bubble Up Casserole

So we weren't entirely sure what the combo of Mexican flavors with yeast biscuits would be like, but, turns out, it's delicious! Bubble up casseroles are a fun and easy way to incorporate bread into your meal - it seems magical. And there's no chance of your biscuits coming out dry since they're coated in flavorful sauce! This was really yummy and we were excited to have leftovers so we could enjoy it again.

Vegetarian Enchilada Bubble Up Casserole

servings: 6
time: 2 hours (only about 1/2 hour active time)

Enchilada sauce:
  • 1 Tbsp vegetable oil
  • 1 Tbsp flour
  • 1 Tbsp chili powder
  • 1 cup water
  • 2 Tbsp tomato paste
  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cloves
  • salt and pepper to taste
Yeast biscuits:
  • 1/4 cup hot water
  • 1 tsp yeast
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1 Tbsp vegetable oil
  • 15 oz black beans, drained and rinsed
  • 15 oz diced tomatoes, drained
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 1/2 cups cheddar cheese, shredded
  • sliced chives for garnish


  1. Dissolve yeast in 1/4 cup hot water. Let sit for 5 minutes or so to proof.
  2. In bowl of mixer whisk together flour, salt, baking powder, and sugar. Using dough hook attachment, add in heavy cream and yeast and let the machine knead the bread until it forms a ball and is elastic - you many need to add a bit more flour.
  3. Place your dough ball in a greased bowl, cover tightly, and let rise for 1 hour.
  4. Meanwhile, make your enchilada sauce. Combine oil, flour, and chili powder in a medium saucepan. Whisk over medium heat for one minute.
  5. Add remaining sauce ingredients and whisk while it simmers. When it begins to thicken, which should only take a couple of minutes, remove from the heat and set aside.
  6. Preheat oven to 375 degrees and grease a 2-quart baking dish.
  7. Saute onions and peppers over medium heat for 5-10 minutes with 1 Tbsp oil until they are slightly tender.
  8. Toss beans, tomatoes, pepper and onions in enchilada sauce. Set aside.
  9. Press biscuit dough out into a roughly 1/2" thick circle. Use a pizza roller to cut it into roughly 1" square bite-sized pieces. Add these to your vegetable and sauce mixture and stir to coat.
  10. Pour into your baking dish, cover tightly with foil, and bake for 20 minutes.
  11. Remove the foil and bake for 15 minutes more. Add cheese to top and bake for an additional 5-7 minutes.
  12. Garnish with chopped chives, and enjoy!
Saute onions and peppers until just starting to soften - they will cook more in the oven.

Mix all the beans and veggies - then toss them with the sauce.

Press your biscuit dough into a large circle...

then use a pizza cutter to quickly and easily cut it into bite-sized pieces.

Ready for the first round of cooking! Just cover it tightly with foil first.

Fully baked! So cheeeeeesy.

So the inside isn't very photogenic, but it's delicious, trust us.

Mexican comfort food in a bowl!


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