Why You’ll Love This Recipe
This casserole has all the flavors of classic enchiladas without the time-consuming process of rolling them up. Packed with black beans, corn, bell peppers, and onions, it’s a nutritious and filling meal that even non-vegetarians will love. The layers of cheese and enchilada sauce add a comforting richness, while the dish is easy to assemble and perfect for freezing. Whether you’re feeding a family or meal prepping, this casserole is a winner.
Ingredients
- Corn tortillas
- Homemade or store-bought enchilada sauce
- Cheddar cheese (or pepper jack for extra spice)
- Black beans (or pinto beans)
- Corn
- Onions
- Bell peppers (red, green, and yellow for a colorful mix)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Enchilada Sauce: If using homemade enchilada sauce, prepare it ahead of time.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Sauté the diced onions for 5-7 minutes until softened. Add chopped bell peppers and continue cooking for another 5-7 minutes.
- Combine Vegetables with Beans and Corn: Add black beans and corn to the vegetables, stir to combine, and remove from heat.
- Assemble the Casserole: Spread about 1/2 cup of enchilada sauce in the bottom of a 9″x13″ baking dish. Layer corn tortillas over the sauce, followed by half of the vegetable mixture and 1/3 of the shredded cheese. Add another 1/2 cup of sauce and a second layer of tortillas.
- Continue Layering: Top the second layer of tortillas with the remaining vegetable mixture, another 1/3 of cheese, and 1/2 cup of enchilada sauce. Add the final layer of tortillas and pour the remaining enchilada sauce over it. Top with the remaining cheese.
- Bake: Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Serve: Let cool for 10 minutes before slicing. Top with chopped cilantro and red onion if desired.
Servings and Timing
This recipe serves about 6 people. Preparation time is around 15 minutes, and cooking time is about 40 minutes, making the total time approximately 55 minutes.
Variations
- Add More Veggies: Try adding spinach, zucchini, or broccoli for added nutrition.
- Add Heat: Spice up the casserole with diced jalapeños or green chilies.
- Substitute Beans: You can swap black beans for pinto beans or kidney beans.
Storage/Reheating
Store leftovers in the refrigerator for up to 5 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes. You can also freeze the casserole for up to 3 months. Thaw in the fridge overnight before baking.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and refrigerate it before baking.
2. Can I use gluten-free tortillas?
Yes, gluten-free corn tortillas work perfectly in this recipe.
3. Can I add meat to this casserole?
Absolutely! Ground beef, turkey, or chicken would be great additions.
4. How can I make this casserole spicier?
Add diced jalapeños or extra chili powder to the sauce for an extra kick.
5. Can I freeze this casserole before baking?
Yes, it freezes very well. Assemble the casserole, cover it tightly, and freeze for up to 3 months.
6. Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce is fine to use in this recipe.
7. Can I substitute the cheese for a dairy-free option?
Yes, use a plant-based cheese to make this dish dairy-free.
8. Can I add other vegetables to the casserole?
Feel free to add any veggies you like, such as spinach, mushrooms, or zucchini.
9. How can I make this casserole less spicy?
Reduce or omit the chili powder and use mild cheese to make it milder.
10. Can I use flour tortillas instead of corn?
Yes, flour tortillas can be substituted, but corn tortillas add a more authentic flavor.
Conclusion
This Vegetarian Enchilada Casserole is a delicious, easy-to-make dish that will satisfy everyone at your table. With layers of cheesy goodness, savory vegetables, and spicy enchilada sauce, it’s the perfect meal for busy weeknights or to keep on hand in the freezer for later. Versatile, flavorful, and simple—this casserole is sure to become a staple in your kitchen!
Vegetarian Enchilada Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish, Vegetarian, Comfort Food
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Vegetarian Enchilada Casserole is a flavor-packed, easy-to-make dish that combines the zest of enchilada sauce with layers of vegetables, black beans, corn, and melted cheese. It’s perfect for a weeknight dinner, meal prepping, or feeding a crowd. With a mix of fresh bell peppers, onions, and gooey cheddar, this casserole is comforting, nutritious, and sure to become a new favorite.
Ingredients
- Corn tortillas
- Homemade or store-bought enchilada sauce
- 2 cups cheddar cheese (or pepper jack for extra spice)
- 1 can (15 oz) black beans (or pinto beans)
- 1 cup corn
- 1 small onion, diced
- 1 each red, green, and yellow bell pepper, diced
Instructions
- Prepare the Enchilada Sauce: If using homemade, prepare the enchilada sauce ahead of time.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the diced onions for 5-7 minutes until softened. Add the chopped bell peppers and cook for an additional 5-7 minutes until tender.
- Combine Vegetables with Beans and Corn: Stir in the black beans and corn, combining all ingredients, then remove from heat.
- Assemble the Casserole: Spread about 1/2 cup of enchilada sauce in the bottom of a 9″x13″ baking dish. Layer corn tortillas over the sauce, followed by half of the vegetable mixture and 1/3 of the shredded cheese. Pour another 1/2 cup of sauce over the top and add a second layer of tortillas.
- Continue Layering: Top the second layer of tortillas with the remaining vegetable mixture, another 1/3 of cheese, and 1/2 cup of enchilada sauce. Add the final layer of tortillas and pour the remaining enchilada sauce over it. Top with the last of the shredded cheese.
- Bake: Cover the casserole with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Serve: Allow the casserole to cool for 10 minutes before slicing. Top with chopped cilantro and red onion for extra flavor and garnish.
Notes
- For a spicier version, add diced jalapeños or extra chili powder to the sauce.
- You can make the casserole ahead of time by preparing it a day in advance and refrigerating it until ready to bake.
- To make it extra cheesy, feel free to add more cheese to the layers.
