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How to Make a Delicious Vegetarian Enchilada Casserole

This Vegetarian Enchilada Casserole is a crowd-pleasing dish that's perfect for family dinners or potlucks. Packed with protein-rich beans, colorful vegetables, and melty cheese, it's a satisfying meal that even meat-lovers will enjoy. The layers of flavor come together in a comforting casserole that's both easy to make and impressive to serve.

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Recipe Details

Prep Time

20 minutes

Cook Time

40 minutes

Servings

8

Difficulty

Intermediate

Simple Summary

This Vegetarian Enchilada Casserole is a hearty, flavorful dish that combines the best of Mexican-inspired cuisine with a vegetarian twist. Layers of tortillas, beans, vegetables, and cheese are smothered in a zesty enchilada sauce for a satisfying meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 8
  • Difficulty: Intermediate

Ingredients

  • 12 corn tortillas
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups enchilada sauce
  • 3 cups shredded Mexican cheese blend
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.

  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.

  3. Add diced bell pepper and zucchini to the skillet. Cook for 5 minutes until vegetables are tender-crisp.

  4. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes. Remove from heat.

  5. Spread a thin layer of enchilada sauce on the bottom of the baking dish.

  6. Layer 4 tortillas over the sauce, overlapping slightly to cover the bottom of the dish.

  7. Spread 1/3 of the vegetable and bean mixture over the tortillas, then 1/3 of the remaining enchilada sauce, and 1 cup of shredded cheese.

  8. Repeat the layering process two more times, ending with cheese on top.

  9. Cover the dish with foil and bake for 25 minutes.

  10. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

  11. Let the casserole cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Chef's Notes

  • For a spicier casserole, add a diced jalapeño to the vegetable mixture or use a spicy enchilada sauce.
  • You can substitute the black beans with pinto beans or a mixture of both for variety.
  • To make this recipe vegan, use a plant-based cheese alternative.
  • Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
  • For a gluten-free version, ensure your corn tortillas and enchilada sauce are certified gluten-free.

Nutritional Info

Per serving (approximate): 350 calories, 15g protein, 45g carbohydrates, 14g fat. This dish is high in fiber from beans and vegetables, and provides a good source of vitamins A and C from the bell peppers and zucchini. The cheese adds calcium and additional protein.

Serving Suggestions

  • Serve with a side of Mexican rice or a simple green salad for a complete meal.
  • Top individual servings with a dollop of sour cream, sliced avocado, or fresh pico de gallo.
  • Pair with a crisp Mexican lager or a fruity sangria for a festive touch.
  • This casserole is perfect for potlucks, family gatherings, or meal prep for the week ahead.
  • For presentation, garnish the casserole with extra cilantro, sliced jalapeños, and a sprinkle of cotija cheese before serving.