Vegetarian 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
Scale
- 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
- 1/2 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
Find it online: https://emiliarecipes.com/vegetarian-enchilada-casserole-recipe/