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Vegetarian Enchilada Casserole Recipe

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4.2 from 66 reviews

A hearty and flavorful vegetarian enchilada casserole layered with sautéed vegetables, black beans, corn, and melted cheese, all baked in a rich enchilada sauce. Perfect as a comforting main dish that’s easy to prepare and customizable with your favorite toppings.

Ingredients

Vegetables & Beans

  • 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

Seasonings & Sauce

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups enchilada sauce

Other

  • 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 Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Sauté Onions: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
  3. Add Vegetables: Stir in minced garlic, diced red bell pepper, and zucchini, and cook for another 5 minutes until the vegetables are tender.
  4. Mix in Beans and Seasonings: Add corn, black beans, chili powder, cumin, salt, and pepper to the skillet. Cook for 2 minutes, stirring to combine flavors well. Remove from heat.
  5. Start Layering: Pour 1/2 cup of enchilada sauce into the bottom of the greased baking dish to prevent sticking and add flavor.
  6. First Layer: Place 3-4 overlapping corn tortillas over the sauce. Spread half of the vegetable and bean mixture evenly on top, then sprinkle one-third of the shredded cheese over the vegetables.
  7. Second Layer: Repeat with another 3-4 tortillas, the remaining vegetable mixture, another one-third of the cheese, and pour 1/2 cup more enchilada sauce over this layer.
  8. Final Layer: Top with remaining tortillas, pour the last 1/2 cup of enchilada sauce evenly over the top, and finish by sprinkling the remaining cheese.
  9. Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to let the flavors meld and cheese melt.
  10. Bake Uncovered: Remove the foil and bake an additional 10 minutes until the cheese on top is melted, bubbly, and slightly golden.
  11. Cool and Serve: Let the casserole cool for 5 minutes before garnishing with chopped cilantro. Serve warm with optional toppings like avocado, sour cream, and extra cilantro if desired.

Notes

  • This casserole can be assembled ahead of time and refrigerated until ready to bake, making it a great make-ahead meal.
  • For added heat, incorporate diced jalapeños or a pinch of cayenne pepper to the vegetable mixture while cooking.
  • Ensure corn tortillas and enchilada sauce are labeled gluten-free for a safe gluten-free version.
  • Pair this casserole with a simple green salad or classic Spanish rice for a complete meal.

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