Vegetarian Enchilada Casserole Recipe

If you’re looking for a flavorful, satisfying, and easy-to-make meatless meal, this Vegetarian Enchilada Casserole is a perfect choice! It’s a hearty casserole packed with black beans, vegetables, tortillas, cheese, and a rich enchilada sauce. The best part? No rolling required! This deconstructed version of enchiladas is layered and baked in a casserole dish, making it a quick, one-pan meal that’s perfect for weeknight dinners, potlucks, or meal prepping. Stick around to learn how to make this easy, crowd-pleasing vegetarian enchilada casserole!

What is a Vegetarian Enchilada Casserole?

Vegetarian Enchilada Casserole is a deconstructed enchilada dish that skips the rolling and instead layers all the delicious components like black beans, veggies, tortillas, and enchilada sauce into a single casserole dish. It’s baked to perfection with melty cheese on top and all the classic enchilada flavors, but without the hassle. This dish is perfect for a meatless meal and is easy to customize with different vegetables and toppings.

Ingredients List for Vegetarian Enchilada Casserole

Here’s what you’ll need to make a delicious Vegetarian Enchilada Casserole:

• Corn tortillas (8-10, cut into halves or quarters): Corn tortillas give the casserole a traditional enchilada flavor, but flour tortillas can be used as well.
• Black beans (1 can, 15 oz, drained and rinsed): A great source of protein and fiber, adding heartiness to the dish.
• Frozen corn (1 cup): Adds sweetness and texture to the casserole.
• Diced tomatoes (1 can, 14.5 oz, drained): For a juicy, tangy flavor.
• Bell peppers (2, diced): Use red, yellow, or green bell peppers for a pop of color and flavor.
• Onion (1 medium, diced): Adds sweetness and enhances the flavor of the veggies.
• Garlic (3 cloves, minced): For extra depth of flavor.
• Shredded cheese (2 cups): Cheddar, Monterey Jack, or a Mexican cheese blend melts beautifully and adds creaminess.
• Enchilada sauce (2 cups): You can use store-bought or homemade enchilada sauce, either red or green works.
• Olive oil (1 tbsp): For sautéing the vegetables.
• Cumin (1 tsp): Adds warmth and spice.
• Chili powder (1 tsp): For that classic Mexican flavor.
• Salt and pepper: To taste.

Optional toppings and garnishes:

• Sour cream or Greek yogurt: For a creamy finish.
• Sliced avocado or guacamole: Adds richness and creaminess.
• Chopped cilantro: For a fresh garnish.
• Sliced jalapeños: For extra heat.
• Lime wedges: A squeeze of lime brightens up the dish.

Substitutions and Variations

This Vegetarian Enchilada Casserole is easy to customize depending on what you have on hand or your dietary preferences. Here are a few ideas:

• Beans: While black beans are classic, you can use pinto beans, kidney beans, or a combination of beans for added variety.
• Veggies: Add any vegetables you like, such as zucchini, spinach, mushrooms, or even roasted sweet potatoes.
• Cheese Alternatives: For a vegan version, use plant-based cheese or omit the cheese entirely. You can also use a dairy-free yogurt as a sour cream substitute.
• Tortillas: Swap corn tortillas for flour tortillas or low-carb options if preferred. For a gluten-free version, ensure your tortillas and enchilada sauce are gluten-free.
• Spicy Version: If you love heat, add chopped jalapeños or use a spicy enchilada sauce. You can also add chipotle peppers in adobo sauce for a smoky kick.

Step-by-Step Cooking Instructions

Follow these simple steps to create a delicious and satisfying Vegetarian Enchilada Casserole:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened. Add the diced bell peppers and cook for another 5 minutes, until they begin to soften. Stir in the minced garlic, cumin, chili powder, and a pinch of salt and pepper, and cook for another 1-2 minutes, until fragrant.

Step 3: Add the Beans, Corn, and Tomatoes

Stir the drained and rinsed black beans, corn, and diced tomatoes into the skillet with the sautéed veggies. Cook for 2-3 minutes to heat everything through. Remove the skillet from heat and set aside.

Step 4: Layer the Casserole

Spoon a thin layer of enchilada sauce on the bottom of the greased baking dish to prevent sticking. Layer the bottom of the dish with corn tortillas, cutting them in halves or quarters to fit. Spread half of the black bean and veggie mixture evenly over the tortillas. Drizzle with enchilada sauce and sprinkle with a layer of shredded cheese.

Repeat the layers: another layer of tortillas, the remaining bean and veggie mixture, enchilada sauce, and shredded cheese. Finish with a top layer of tortillas, the remaining enchilada sauce, and a final layer of cheese.

Step 5: Bake the Casserole

Cover the casserole 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, or until the cheese is melted and bubbly, and the casserole is heated through.

Step 6: Serve and Garnish

Remove the casserole from the oven and let it cool for a few minutes before slicing. Garnish with your favorite toppings such as sour cream, avocado slices, chopped cilantro, or sliced jalapeños. Serve hot and enjoy!

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

To achieve the perfect Vegetarian Enchilada Casserole, make sure your vegetables are well-seasoned and cooked to tender perfection before layering them into the casserole. Layering is key—starting with a thin layer of sauce on the bottom helps prevent sticking and ensures that each bite has the perfect mix of sauce, beans, veggies, and cheese. Baking the casserole covered ensures even cooking, while removing the foil toward the end allows the cheese to get golden and bubbly.

Common Mistakes to Avoid

• Soggy Tortillas: To avoid soggy tortillas, don’t over-saturate them with too much sauce. You want just enough to coat the layers without drowning the tortillas.
• Overcooking the Veggies: Make sure not to overcook the vegetables while sautéing, as they will continue to cook in the oven.
• Uneven Layers: Spread the bean and veggie mixture evenly across the tortillas to ensure that every bite has a balanced mix of flavors.

Serving and Presentation Tips

This Vegetarian Enchilada Casserole is a hearty meal on its own, but it pairs well with a few sides and garnishes for an extra special meal.

How to Serve Vegetarian Enchilada Casserole

• Toppings Bar: Set up a toppings bar with a variety of options like sour cream, guacamole, salsa, chopped cilantro, and lime wedges so everyone can customize their casserole serving.
• With Rice: Serve the casserole alongside Spanish rice or cilantro lime rice for a complete meal.
• With a Salad: Pair it with a light, refreshing salad like a simple green salad with lime vinaigrette or a Mexican corn salad for a contrast in texture and flavor.

Presentation Ideas for Vegetarian Enchilada Casserole

• Garnish with Fresh Herbs: Top the casserole with freshly chopped cilantro or parsley for a pop of color and freshness.
• Serve in Slices: Let the casserole cool slightly before slicing into neat squares or rectangles. Serve each slice topped with a dollop of sour cream and a few avocado slices for a beautiful presentation.
• Rustic Style: Serve the casserole directly from a cast iron skillet or a deep ceramic dish for a homestyle feel.

Vegetarian Enchilada Casserole Recipe Tips

• Make It Ahead: This casserole can be assembled up to a day in advance and stored in the fridge until ready to bake. When you’re ready to bake, add a few extra minutes to the baking time to ensure it heats through.
• Freezing: This casserole freezes beautifully. Assemble the casserole and freeze it before baking. When ready to eat, thaw in the fridge overnight and bake as directed.
• Add More Protein: If you want to boost the protein content, add a layer of crumbled tofu or cooked lentils between the tortillas.

Frequently Asked Questions (FAQs)

1. Can I make this casserole vegan?

Yes! To make this casserole vegan, use plant-based cheese or omit the cheese entirely, and substitute sour cream with a dairy-free alternative like coconut yogurt or a cashew-based sour cream.

2. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer. However, corn tortillas give the dish a more traditional enchilada flavor and texture.

3. How do I store leftovers?

Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.

4. Can I freeze the casserole?

Yes! You can freeze the unbaked casserole by assembling it in a freezer-safe dish, covering it tightly with plastic wrap and foil, and freezing for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.

5. What’s the best way to reheat the casserole?

To reheat the casserole, place it in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave.

Conclusion

This Vegetarian Enchilada Casserole is a simple, delicious, and hearty meal that’s perfect for meatless dinners, meal prep, or feeding a crowd. With layers of black beans, veggies, cheese, and tangy enchilada sauce, this casserole has all the flavors of traditional enchiladas but without the hassle of rolling tortillas. Customize it with your favorite toppings and enjoy a Mexican-inspired meal that’s sure to become a regular in your dinner rotation!

Print