Vegetarian Enchilada Casserole

Why Make This Recipe

Welcome to my kitchen, friends! Today, I want to share a dish that’s close to my heart and perfect for gatherings with family and friends: Vegetarian Enchilada Casserole. This recipe blends rich flavors with wholesome ingredients, making it a fantastic choice for those seeking something both comforting and nutritious. Each bite is packed with layers of beans, cheese, and a vibrant enchilada sauce. Plus, it’s incredibly easy to prepare, allowing you to spend more time at the table with loved ones and less time in the kitchen.

How to Make Vegetarian Enchilada Casserole

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can refried pinto beans
• 1 red bell pepper, finely diced (1 cup)
• 4 or 5-ounce can mild diced green chilis (optional)
• 3/4 cup canned corn
• 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika
• 3/4 teaspoon kosher salt
• 2 cups (8 oz) shredded Mexican blend cheese
• 12 corn tortillas, cut in half
• 2 1/2 to 3 cups mild red enchilada sauce (about 18 to 22 oz)
• Finely minced red onion, green onion, and cilantro, for the garnish

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, combine the black beans, refried beans, red pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt to make the filling.
3. Spoon some enchilada sauce to cover the bottom of a 9 x 13” baking dish.
4. Start layering: Place 4 tortillas to cover the entire dish. Spoon over 1/2 cup enchilada sauce, then add half of the filling, followed by 1/2 cup cheese and 1/2 cup enchilada sauce.
5. Add another layer of 4 tortillas, the remaining filling, 1/2 cup cheese, and 1/2 cup enchilada sauce.
6. For the final layer, add another 4 tortillas. Top with the remaining enchilada sauce (about 1 cup) and sprinkle the remaining cheese (about 1 cup) on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for 5 minutes. If desired, broil for about 1 minute until browned.
8. Let it rest for 5 minutes before serving. Garnish with sliced red onion, green onion, and optional cilantro. Slice into 12 pieces and serve.

How to Serve Vegetarian Enchilada Casserole

Serve this flavorful Vegetarian Enchilada Casserole hot from the oven. It pairs beautifully with a light green salad and some homemade guacamole on the side. Consider adding a dollop of sour cream or a sprinkle of fresh salsa for added flavor. This dish is perfect for sharing, so make sure to get plenty of plates!

How to Store Vegetarian Enchilada Casserole

If you find yourself with leftovers (or if you just want to make it ahead of time), store your Vegetarian Enchilada Casserole in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze it for up to 3 months. Just reheat in the oven until warmed through when you’re ready to enjoy it again.

Tips to Make Vegetarian Enchilada Casserole

To make this dish even more delightful, feel free to experiment with the fillings! You can add various vegetables like zucchini, spinach, or even some jalapeños for a bit of a kick. If you’re looking for extra creaminess, consider adding a layer of cream cheese or cottage cheese between the tortilla layers. Just remember to adjust the seasoning based on your additional ingredients!

Variations

For a gluten-free option, make sure to select gluten-free tortillas and enchilada sauce. You can also switch up the cheese blend to include pepper jack for added spice or even go vegan by using plant-based cheeses.

FAQs

Can I make Vegetarian Enchilada Casserole ahead of time?

Absolutely! You can prepare the casserole in advance and store it in the refrigerator. Just cover it and bake it when you’re ready to serve. If you freeze it, be sure to thaw it in the refrigerator before baking.

Is Vegetarian Enchilada Casserole healthy?

Yes! This dish is packed with protein from the beans and plenty of vitamins from the veggies. It’s a wholesome meal that satisfies without feeling heavy.

What can I serve with Vegetarian Enchilada Casserole?

You can serve it with a fresh salad, guacamole, or tortilla chips. Pair it with a refreshing drink like iced tea or margarita for a fun dinner.

Can I use different beans in the casserole?

Certainly! You can mix and match different beans based on your preference. Pinto beans, kidney beans, or even chickpeas can add great flavor and texture.

Conclusion

I hope you take a moment to try out this Vegetarian Enchilada Casserole. It’s not just a meal; it’s a chance to create memories around the dining table, much like my grandmother did. Share it with your loved ones and enjoy every bite together. Follow me on Pinterest and Medium for more delicious recipes that bring warmth and joy to your kitchen!

Vegetarian Enchilada Casserole

This Vegetarian Enchilada Casserole layers tortillas, beans, veggies, melty cheese, and mild red enchilada sauce into a bubbly, comforting bake that’s easy to assemble and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 squares

Course: Dinner, Main Course

Cuisine: Mexican-Inspired, Vegetarian

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 can black beans 15 oz, drained and rinsed
• 1 can refried pinto beans 15 oz
• 1 red bell pepper finely diced (about 1 cup)
• 1 can mild diced green chilis 4–5 oz, optional
• 3/4 cup canned corn
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3/4 tsp kosher salt
• 2 cups shredded Mexican blend cheese 8 oz total
• 12 corn tortillas cut in half
• 2.5–3 cups mild red enchilada sauce about 18–22 oz
• red onion, green onion, and cilantro finely minced, for garnish

Equipment

• 9×13-inch Baking Dish
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups
• Aluminum Foil

Method

 

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine black beans, refried beans, red bell pepper, green chilis (optional), corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt to make the filling.
3. Spread a thin layer of enchilada sauce over the bottom of a 9×13 inch baking dish.
4. Layer 4 tortilla halves to cover the bottom; spoon over 1/2 cup enchilada sauce, then half of the filling, followed by 1/2 cup cheese and another 1/2 cup sauce.
5. Add another layer of 4 tortilla halves, the remaining filling, 1/2 cup cheese, and 1/2 cup sauce.
6. Top with the final 4 tortilla halves; pour the remaining enchilada sauce (about 1 cup) over the top and sprinkle the remaining cheese (about 1 cup).
7. Cover with foil and bake for 25 minutes; remove foil and bake 5 minutes more. Broil 1 minute if desired to brown the top lightly.
8. Rest 5 minutes; garnish with sliced red onion, green onion, and cilantro. Slice into 12 pieces and serve warm.

Notes

Serving: Serve hot with a simple green salad, guacamole, sour cream, or fresh salsa.

Storage: Refrigerate in an airtight container 3–4 days or freeze up to 3 months; reheat in the oven until warmed through.

Tips: Add vegetables like zucchini, spinach, or jalapeños; layer in cream cheese or cottage cheese for extra creaminess; adjust seasoning if adding ingredients.

Variations: Use gluten-free tortillas and sauce for GF; swap cheese blend (add pepper jack) or use plant-based cheese for vegan.