If you’re in search of a simple, hearty, and delicious vegetarian meal that’s packed with flavor, look no further than this Vegetarian Enchilada Casserole. This recipe combines layers of tender tortillas, black beans, vegetables, cheese, and enchilada sauce to create a comforting and satisfying dish that's perfect for a weeknight dinner, meal prep, or even a special gathering. The best part? It's easy to customize and comes together with minimal effort, making it a go-to recipe for busy schedules.

What is Vegetarian Enchilada Casserole?
Vegetarian Enchilada Casserole is a deconstructed version of traditional enchiladas. Instead of individually rolling tortillas, you layer them in a casserole dish with beans, vegetables, cheese, and enchilada sauce. The dish is then baked until bubbly and golden. It's a convenient and crowd-pleasing meal that delivers all the bold flavors of Mexican cuisine without the fuss of assembling individual enchiladas. Perfect for a vegetarian main course, this casserole is comforting, cheesy, and full of satisfying ingredients.
Ingredients List for Vegetarian Enchilada Casserole
Here’s a list of ingredients you’ll need to make this delicious casserole. The following recipe serves about 6-8 people:
- 12 small corn tortillas (or flour tortillas, depending on preference)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) pinto beans (drained and rinsed)
- 1 can (15 oz) corn kernels (drained) or 1 cup frozen corn (thawed)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 can (10 oz) red enchilada sauce (or green enchilada sauce for a milder flavor)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 can (4 oz) diced green chiles (optional for added heat)
- 1 cup salsa (optional, for added flavor between layers)
- ½ cup chopped cilantro (for garnish)
- Sour cream, avocado, or guacamole (for serving)
This combination of ingredients brings together bold flavors and hearty textures, making this vegetarian enchilada casserole a satisfying and flavorful dish.
Ingredients List for a Homemade Variation
If you’d like to make this dish a little more homemade, here’s a variation with freshly made enchilada sauce and other fresh ingredients:
- 12 corn tortillas (or flour tortillas)
- 1 cup homemade enchilada sauce (see instructions below)
- 1 pound sweet potatoes (peeled, cubed, and roasted for added heartiness)
- 1 cup fresh spinach (optional for added greens)
- 2 cups shredded cheddar or Monterey Jack cheese (or use a plant-based cheese for a vegan option)
Homemade enchilada sauce:
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour (for thickening)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups vegetable broth
- 1 tablespoon tomato paste
Cook these ingredients together for 10 minutes to make a rich and flavorful enchilada sauce that’s perfect for this dish.
Substitutions and Variations
This Vegetarian Enchilada Casserole is versatile and can easily be adapted to your preferences. Here are a few ideas for substitutions and variations:
- Vegan Option: Swap the cheese with a plant-based cheese or omit it entirely. Use dairy-free sour cream and avocado as toppings.
- Gluten-Free: Use certified gluten-free corn tortillas and make sure your enchilada sauce and seasoning are gluten-free.
- Spicy Twist: Add chopped jalapeños or use a spicy enchilada sauce for a bit of heat.
- Protein Boost: Add more beans like kidney beans or chickpeas, or even use tofu or tempeh for added protein.
- Extra Veggies: Add mushrooms, zucchini, or roasted cauliflower to the layers for a heartier, veggie-packed casserole.
- Cheesy Top: Sprinkle a little extra shredded cheese on top for an extra gooey and melty finish.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, let’s walk through the steps to create this delicious Vegetarian Enchilada Casserole.
1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or casserole dish with non-stick spray or olive oil.
2. Prepare the vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 5-7 minutes until softened. Stir in the ground cumin, garlic powder, and chili powder. Add the black beans, pinto beans, and corn, and cook for another 3-4 minutes, until everything is heated through. Remove from heat.
3. Prepare the enchilada sauce
If using canned enchilada sauce, warm it over low heat in a small saucepan. If making homemade enchilada sauce, cook the ingredients in a small saucepan until the sauce thickens slightly (about 10 minutes), stirring occasionally.
4. Assemble the casserole
Spread a thin layer of enchilada sauce across the bottom of the prepared baking dish to prevent the tortillas from sticking. Lay 4 tortillas on top of the sauce, tearing them if necessary to cover the bottom evenly. Spread half of the bean and vegetable mixture over the tortillas. Pour ⅓ of the enchilada sauce over the mixture and sprinkle ⅓ of the cheese on top.
5. Repeat the layers
Lay 4 more tortillas on top of the first layer. Spread the remaining bean and vegetable mixture over the tortillas, followed by another ⅓ of the enchilada sauce and ⅓ of the cheese. Repeat the process one more time with the last 4 tortillas, enchilada sauce, and the remaining cheese.
6. Bake the casserole
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
7. Let it cool and serve
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream, avocado slices, or guacamole.
How to Cook Vegetarian Enchilada Casserole: A Step-by-Step Guide
- Sauté the vegetables: Sauté onions, peppers, and your choice of vegetables with spices for a flavorful filling.
- Layer the tortillas and filling: Alternate between tortillas, the veggie-bean filling, enchilada sauce, and cheese for perfect layers of flavor.
- Bake until bubbly: Bake the casserole until the cheese is golden and bubbly, ensuring everything is heated through.
- Garnish and serve: Add your favorite toppings and serve hot for a delicious and satisfying meal.
Common Mistakes to Avoid
- Dry casserole: Make sure to use enough enchilada sauce between layers to keep the casserole moist. If you skimp on the sauce, the tortillas can dry out during baking.
- Overcooking the vegetables: Avoid cooking the vegetables for too long before layering them in the casserole, as they will continue to soften during baking.
- Skipping the foil: Don’t skip covering the casserole with foil for the first part of baking. This helps trap moisture and prevents the cheese from browning too quickly.
Serving and Presentation Tips
Enhance the look and taste of your Vegetarian Enchilada Casserole with the right toppings and sides:
- Toppings: Fresh cilantro, sliced avocado, guacamole, or a dollop of sour cream elevate the flavors and add a fresh element to the casserole.
- Sides: Serve the casserole with a simple Mexican-inspired side salad, refried beans, or Spanish rice to create a complete meal.
- Garnish with creativity: A sprinkle of green onions or radishes on top can add a crunchy texture and a pop of color.
How to Serve Vegetarian Enchilada Casserole
This casserole is best served hot from the oven with a variety of toppings. Serve each portion with sour cream, avocado slices, or guacamole for added creaminess. For extra heat, you can drizzle a bit of hot sauce on top or serve with sliced jalapeños. Pair it with Mexican rice or black beans to complete the meal.
Presentation Ideas for Vegetarian Enchilada Casserole
- Layered casserole dish: Serve the casserole directly from a colorful ceramic baking dish to make it the star of the dinner table.
- Individual portions: For a more elegant presentation, serve individual portions in mini casserole dishes or ramekins.
- Add bright toppings: Sprinkle the finished casserole with colorful ingredients like chopped tomatoes, cilantro, and green onions to give it a vibrant and fresh look.
Vegetarian Enchilada Casserole Recipe Tips
- Make it ahead: You can assemble the casserole up to a day in advance and refrigerate it until you’re ready to bake. Just add an extra 10 minutes to the baking time if it's coming straight from the fridge.
- Freeze it: This casserole freezes well. Assemble the casserole, wrap tightly in foil, and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed.
- Customizable layers: Feel free to mix and match vegetables, beans, and even tortillas based on what you have on hand. The layers can be adapted to suit your preferences.
Frequently Asked Questions (FAQs)
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes! Flour tortillas work just as well and create a softer texture. Corn tortillas, however, add a more traditional enchilada flavor.
Q: Can I make this casserole in advance?
A: Absolutely! You can prepare the entire casserole and refrigerate it before baking. When you’re ready to serve, bake it for 10 minutes longer than the original recipe to ensure it’s fully heated through.
Q: Can I freeze Vegetarian Enchilada Casserole?
A: Yes, this casserole freezes beautifully. Assemble the casserole but don’t bake it. Wrap tightly in plastic wrap and foil, then freeze. To bake, thaw overnight in the fridge and bake as directed.
Q: How long will leftovers last?
A: Leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days. Reheat individual portions in the microwave or oven before serving.
Conclusion
This Vegetarian Enchilada Casserole is a delicious, easy-to-make, and customizable meal that’s perfect for vegetarians and non-vegetarians alike. The layers of beans, vegetables, tortillas, and cheese combined with flavorful enchilada sauce make this casserole a crowd-pleasing dish that works for weeknight dinners, gatherings, or meal prepping. With options to make it vegan, gluten-free, or extra cheesy, it’s a versatile recipe that can be tailored to your taste. Enjoy this satisfying and flavorful dish with your favorite toppings and sides!
PrintVegetarian Enchilada Casserole Recipe
Vegetarian Enchilada Casserole is a hearty and delicious meatless dish that's perfect for weeknight dinners. This casserole layers corn tortillas with black beans, corn, bell peppers, and a rich enchilada sauce, all topped with melty cheese. It’s a simple, flavorful, and satisfying meal that's easy to make and perfect for feeding a crowd. Serve with your favorite toppings like sour cream, guacamole, or salsa. Keywords: vegetarian enchilada casserole, meatless enchiladas, easy vegetarian dinner, Mexican casserole, black bean casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 8 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp ground cumin
- ½ tsp chili powder
- 2 cups shredded cheddar or Mexican blend cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado, salsa
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
- Stir in black beans, corn, diced tomatoes with chilies, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until well combined.
- Grease a 9x13-inch baking dish and spread a thin layer of enchilada sauce on the bottom.
- Place 4 tortillas on top of the sauce, then spread half of the vegetable mixture over the tortillas. Sprinkle with 1 cup of cheese.
- Layer the remaining 4 tortillas over the veggie mixture, then top with the remaining vegetable mixture and 1 cup of cheese.
- Pour the remaining enchilada sauce evenly over the top layer of the casserole.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Add optional toppings like sour cream, cilantro, or avocado.
Notes
- You can add other vegetables like zucchini or mushrooms for extra flavor and texture.
- For a spicier version, use a hotter enchilada sauce or add chopped jalapeños to the filling.
- This casserole can be made ahead and refrigerated for later baking.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
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