Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • 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

  1. Prepare the Enchilada Sauce: If using homemade, prepare the enchilada sauce ahead of time.
  2. 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.
  3. Combine Vegetables with Beans and Corn: Stir in the black beans and corn, combining all ingredients, then remove from heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.