Name: Vegetarian Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cans (15 oz each) black beans, drained and rinsed; 1 can (10 oz) enchilada sauce; 1 can (14.5 oz) diced tomatoes, drained; 1 cup corn kernels (fresh, frozen, or canned); 1 small onion, diced; 1 red bell pepper, diced; 2 cups shredded cheddar or Mexican blend cheese; 1 tsp chili powder; 1 tsp cumin; 1 tsp garlic powder; 8 small corn tortillas; 2 tbsp olive oil; Optional toppings: sliced avocado, chopped cilantro, sour cream

If you're looking for a hearty, flavorful meal that’s packed with vegetables and bursting with the taste of Mexican cuisine, this Vegetarian Enchilada Casserole is exactly what you need. With layers of corn tortillas, beans, veggies, enchilada sauce, and cheese, this casserole brings all the bold flavors of traditional enchiladas without the need for meat. It’s perfect for a weeknight dinner, meal prepping, or serving a crowd at a potluck. Let’s dive into this easy-to-make and delicious vegetarian enchilada casserole recipe!

What is a Vegetarian Enchilada Casserole?

A Vegetarian Enchilada Casserole takes the classic flavors of enchiladas—corn tortillas, enchilada sauce, beans, vegetables, and cheese—and layers them in a baking dish instead of rolling each tortilla individually. The result is a quick and easy meal with all the delicious flavors of traditional enchiladas but without the extra effort. It’s a versatile recipe that can be made with a variety of vegetables and ingredients to suit your preferences or dietary needs.

Ingredients List for Vegetarian Enchilada Casserole

Here’s everything you’ll need to create this tasty, vegetarian casserole:

Corn Tortillas (8-10 tortillas): Corn tortillas give this casserole an authentic enchilada flavor and texture. If preferred, flour tortillas can also be used.
Black Beans (1 can, 15 oz, drained and rinsed): Black beans are a rich source of protein and provide a hearty texture. You can substitute with pinto beans or kidney beans if you like.
Corn (1 cup, fresh, frozen, or canned): Sweet corn adds a nice pop of sweetness and texture to the casserole.
Bell Peppers (2, diced): Red, green, or yellow bell peppers add color, flavor, and crunch to the casserole.
Onion (1 medium, diced): Adds depth and savory flavor.
Zucchini (1 medium, diced): Zucchini is a mild vegetable that soaks up the flavors of the enchilada sauce and adds texture.
Enchilada Sauce (2 cups, red or green): This is the key to bringing rich, bold flavor to the casserole. You can use store-bought or homemade enchilada sauce.
Shredded Cheese (2 cups, Mexican blend or cheddar): Cheese adds richness and makes the casserole perfectly gooey and melty.
Garlic (2 cloves, minced): Garlic adds a nice savory kick to the veggies.
Olive Oil (1 tablespoon): For sautéing the veggies.
Cumin (1 teaspoon): Adds warmth and enhances the Mexican flavors in the dish.
Chili Powder (1 teaspoon): For a little heat and extra flavor.
Salt and Pepper (to taste): For seasoning.
Fresh Cilantro (optional, for garnish): Adds a bright, fresh touch to the final dish.

Substitutions and Variations

This recipe is very versatile, so you can adjust it to suit your tastes or dietary needs. Here are some ideas:

Beans: If you don’t like black beans, you can use pinto beans, refried beans, or even chickpeas.
Add More Veggies: Feel free to add other vegetables such as spinach, mushrooms, sweet potatoes, or squash for more texture and flavor.
Cheese Alternatives: Use dairy-free shredded cheese for a vegan version. You can also sprinkle some nutritional yeast for a cheesy flavor without the dairy.
Tortilla Choices: If you prefer flour tortillas over corn, you can swap them out. For a lower-carb option, you could even try using zucchini slices or cauliflower tortillas.
Spice It Up: If you like heat, add a diced jalapeño or a dash of cayenne pepper to the vegetable mixture, or use a spicy enchilada sauce.
Toppings: Top your casserole with sliced avocado, sour cream (or dairy-free yogurt for a vegan option), salsa, or guacamole for added flavor and texture.

Step-by-Step Cooking Instructions

Follow these steps to make a Vegetarian Enchilada Casserole that’s flavorful, filling, and sure to please everyone at the table.

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.
Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened. Then, add the garlic, diced bell peppers, and zucchini. Cook for another 4-5 minutes until the vegetables are tender but still slightly crisp. Season with cumin, chili powder, salt, and pepper. Add the corn and black beans, stirring to combine, and cook for another 2 minutes. Remove from heat.
Assemble the Casserole: Spread a thin layer of enchilada sauce (about ½ cup) in the bottom of the prepared baking dish. Lay 3-4 tortillas over the sauce, tearing them if necessary to cover the bottom. Spread half of the cooked vegetable mixture over the tortillas. Drizzle ½ cup of enchilada sauce over the vegetables and sprinkle with 1 cup of shredded cheese.
Repeat the Layers: Add another layer of tortillas on top of the cheese and then add the remaining vegetable mixture. Drizzle another ½ cup of enchilada sauce over the vegetables and top with 1 more cup of shredded cheese.
Top with Tortillas and Sauce: For the final layer, add a final layer of tortillas, drizzle the remaining enchilada sauce over the top, and sprinkle with a little more cheese if desired.
Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden on top.
Let It Rest: Once the casserole is baked, remove it from the oven and let it rest for 5-10 minutes to allow the layers to set. This makes it easier to serve.
Garnish and Serve: Garnish with fresh cilantro and your favorite toppings like sour cream, sliced avocado, jalapeños, or salsa. Serve hot!

How to Cook Vegetarian Enchilada Casserole: A Step-by-Step Guide

For an easy reference, here’s a simplified step-by-step guide to making your enchilada casserole:

Sauté the Veggies: Cook the onions, bell peppers, zucchini, and garlic until tender, then add the black beans and corn.
Layer the Casserole: Alternate layers of tortillas, cooked veggies, enchilada sauce, and cheese in a baking dish.
Bake and Rest: Bake the casserole until bubbly and golden, then let it rest before serving.

Common Mistakes to Avoid

Here are a few common mistakes to avoid when making your vegetarian enchilada casserole:

Soggy Tortillas: If you’re worried about soggy tortillas, briefly toast them in a dry skillet or over the stove flame before layering them in the casserole. This will help them hold up better.
Too Much Sauce: While enchilada sauce is key to this dish, too much can make the casserole soggy. Stick to the recommended amounts, and don’t drench each layer.
Overcooking the Veggies: Sauté the vegetables until they’re just tender. Overcooking them can result in mushy vegetables in the casserole.

Serving and Presentation Tips

Once your Vegetarian Enchilada Casserole is ready, here are a few serving and presentation tips to enhance your dining experience:

Top with Fresh Ingredients: Add some freshness and texture by topping your casserole with sliced avocado, fresh cilantro, diced tomatoes, or a dollop of sour cream or Greek yogurt.
Pair with a Side: Serve this casserole alongside Mexican rice, a fresh green salad, or a side of chips and guacamole for a full meal.
Individual Portions: For a more elegant presentation, cut the casserole into clean squares and serve each portion on a separate plate, garnished with cilantro or sliced jalapeños.

How to Serve Vegetarian Enchilada Casserole

This casserole is hearty enough to serve as a main dish, but you can also serve it as part of a larger meal:

Main Dish: Serve generous slices of casserole topped with your favorite garnishes and a side of chips and salsa.
Taco Night Alternative: This casserole can be a fun alternative to tacos or burritos for your next Mexican-themed dinner.
Meal Prep: This dish reheats beautifully, making it ideal for meal prep or leftovers.

Presentation Ideas for Vegetarian Enchilada Casserole

Make your casserole look as good as it tastes with these presentation ideas:

Layered Look: Cut clean squares to show off the layers of veggies, tortillas, sauce, and cheese.
Garnish with Color: Garnish the top with fresh, colorful toppings like avocado slices, jalapeños, and cilantro for a vibrant, appetizing presentation.
Serve in Cast Iron: If you want a rustic presentation, serve your casserole directly from a cast-iron skillet.

Vegetarian Enchilada Casserole Recipe Tips

Make It Ahead: You can assemble the casserole a day in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking from cold.
Freeze for Later: This casserole freezes well. Assemble the dish, cover tightly with foil, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
Reheat Leftovers: Reheat leftovers in the oven at 350°F until warmed through. You can also microwave individual portions for a quicker meal.

Frequently Asked Questions (FAQs)

Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Just cover and refrigerate it until you’re ready to bake. If baking from cold, add a few extra minutes to the cooking time.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Can I freeze this casserole?
Absolutely! This casserole freezes well. To freeze, assemble the dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

What can I use instead of cheese for a vegan version?
For a vegan version, use dairy-free cheese or omit the cheese altogether. You can also sprinkle nutritional yeast for a cheesy flavor without dairy.

Conclusion

The Vegetarian Enchilada Casserole is a wholesome, flavorful dish that’s perfect for anyone craving a hearty, plant-based meal with the rich, bold flavors of Mexican cuisine. Easy to assemble and packed with veggies, beans, and cheese, this casserole is sure to satisfy vegetarians and meat-eaters alike. Whether you’re cooking for a crowd, meal prepping for the week, or just making dinner for the family, this recipe is a delicious, comforting option that will become a staple in your kitchen. Give it a try and enjoy the tasty layers of this Mexican-inspired delight! Happy cooking!

Vegetarian Enchilada Casserole Recipe

What is a Vegetarian Enchilada Casserole?