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Vegetarian Enchilada Casserole

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A layered casserole featuring crisp edges, silky cheese, and bright vegetables, perfect for easy weeknight dinners.

  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups enchilada sauce
  • 8 -10 corn tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: avocado, sour cream, additional cilantro

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.
  3. Add the garlic, red bell pepper, and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
  4. Stir in the corn, black beans, chili powder, cumin, salt, and pepper. Cook for another 2 minutes until well combined. Remove from heat.
  5. Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish.
  6. Layer 3-4 corn tortillas over the sauce, making sure they overlap. Spread half of the vegetable mixture over the tortillas, then sprinkle with 1/3 of the cheese.
  7. Repeat the layers with 3-4 more tortillas, the remaining vegetable mixture, 1/3 of the cheese, and another 1/2 cup of enchilada sauce.
  8. Top with the remaining tortillas, pour the last 1/2 cup of enchilada sauce over the top, and finish with the remaining cheese.
  9. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  10. Allow the casserole to cool for 5 minutes before garnishing with chopped cilantro. Serve with optional toppings if desired.

Notes

For a vegan version, swap the cheese for a plant-based alternative. Ensure to use gluten-free tortillas if necessary.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 30mg

Find it online: https://kozinarecipes.com/vegetarian-enchilada-casserole/