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Vegetarian Enchilada Casserole

Savory Vegetarian Enchilada Casserole for Cozy Nights

A delightful Vegetarian Enchilada Casserole featuring layers of corn tortillas, fresh vegetables, and black beans in a tangy enchilada sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 medium Onion, diced Adds sweetness and depth; swap with shallots or leeks for different flavor.
  • 2 cloves Garlic, minced Provides savory aroma and taste; omit for milder flavor if preferred.
  • 1 whole Red Bell Pepper, diced Offers sweetness and vibrant color; any color of bell pepper works!
  • 1 whole Zucchini, diced Adds tender texture and light flavor; can use yellow squash for variety.
  • 1 cup Corn Fresh, canned, or frozen; diced carrots make a great substitute.
  • 1 can Black Beans, drained and rinsed Hearty protein source; feel free to replace with kidney beans or lentils.
  • 2 teaspoons Chili Powder Adds warmth and flavor depth; adjust spice level with more or taco seasoning.
  • 1 teaspoon Ground Cumin Provides earthy flavor to complement the spices.
  • Salt and Pepper Essential seasonings; adjust to taste.
  • 2 cups Enchilada Sauce Opt for low-sodium or homemade varieties.
  • 8-10 Corn Tortillas Forms the structure of the casserole; gluten-free alternatives available.
  • 2 cups Shredded Cheese Cheddar or Mexican blend; try plant-based cheese for a vegan option.
  • 1/4 cup Cilantro, chopped Finishing touch for freshness; can substitute with green onions.
Optional Toppings
  • Avocado Creamy addition for serving; enhances flavor and texture.
  • Sour Cream Adds creaminess; use vegan sour cream for a plant-based option.
  • Additional Cilantro Perfect for garnishing; brightens the dish with color and flavor.

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onions become translucent.
  3. Stir in the minced garlic, diced red bell pepper, and zucchini. Sauté these vegetables for an additional 5 minutes.
  4. Add in corn, drained black beans, chili powder, ground cumin, salt, and pepper. Stir for another 2 minutes.
  5. Pour 1/2 cup of enchilada sauce into the greased baking dish. Layer 3-4 corn tortillas over the sauce.
  6. Spoon half of the sautéed vegetable mixture over the tortillas and sprinkle about 1/3 of the shredded cheese.
  7. Repeat by adding another layer of tortillas, the remaining vegetable filling, another 1/2 cup of enchilada sauce, and cheese.
  8. For the final layer, place the remaining tortillas on top, the last 1/2 cup of enchilada sauce and remaining cheese.
  9. Cover with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 minutes.
  10. Let it sit for 5 minutes to set. Garnish with freshly chopped cilantro and optional toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

Customize with your favorite vegetables or protein sources for a unique twist!

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