Vegetarian Enchilada Casserole Recipe
This Vegetarian Enchilada Casserole recipe is a flavorful, Mexican-inspired dish packed with black beans, corn, bell peppers, and cheese. Perfect for busy weeknights, it's a hearty, protein-rich casserole with corn tortillas and enchilada sauce, easily customizable with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8-10 corn tortillas, cut into halves or quarters
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes, drained
- 2 bell peppers, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 2 cups enchilada sauce (red or green)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- Heat olive oil in a pan, sauté onion, bell peppers, and garlic until soft.
- Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
- In the casserole dish, layer corn tortillas, veggie mixture, enchilada sauce, and cheese.
- Repeat layers, finishing with cheese on top.
- Bake uncovered for 20-25 minutes, until bubbly and golden.
- Serve with optional toppings like sour cream, avocado, and cilantro.
Notes
- Customize with your favorite toppings such as sliced jalapeños or lime wedges.
- Swap black beans for pinto beans for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
Find it online: https://sandyrecipes.com/vegetarian-enchilada-casserole-recipe/