Vegetarian Enchilada Casserole Recipe

For a hearty, flavorful, and satisfying dish that's perfect for weeknight dinners or potlucks, try this Vegetarian Enchilada Casserole. Packed with layers of tender tortillas, black beans, veggies, cheese, and a rich enchilada sauce, this casserole is a delicious meat-free twist on traditional enchiladas. It's simple to make, incredibly versatile, and sure to be a hit with both vegetarians and meat-eaters alike. Read on for the full recipe, tips on substitutions, and serving ideas to elevate this delicious casserole!

What is Vegetarian Enchilada Casserole?

Vegetarian Enchilada Casserole is a layered Mexican-inspired dish made by stacking corn or flour tortillas with a filling of beans, vegetables, cheese, and enchilada sauce. Instead of rolling individual enchiladas, the ingredients are layered like a lasagna, making it quick and easy to prepare. The casserole is baked until hot and bubbly, creating a cheesy, flavorful meal that’s perfect for any occasion.

Ingredients List for Vegetarian Enchilada Casserole

Here’s everything you’ll need to make this satisfying Vegetarian Enchilada Casserole:

For the Casserole:

• 1 can (15 oz) black beans (drained and rinsed)
• 1 can (15 oz) corn kernels (drained)
• 1 can (10 oz) enchilada sauce (red or green, depending on preference)
• 1 large onion (finely chopped)
• 1 bell pepper (any color, chopped)
• 1 zucchini (chopped)
• 1 cup sliced mushrooms (optional)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil (for sautéing)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika (optional)
• 8 small corn tortillas (cut into quarters, or flour tortillas if preferred)
• 1 ½ cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
• Salt and pepper to taste

Optional Toppings:

• Sour cream or plain Greek yogurt
• Fresh cilantro (chopped)
• Sliced avocado or guacamole
• Sliced jalapeños (for extra heat)
• Lime wedges

Substitutions and Variations

This casserole is very adaptable, so feel free to customize it based on what you have on hand or your personal preferences:

• Beans: While black beans are classic, you can also use pinto beans, kidney beans, or refried beans for a different flavor and texture.
• Vegetables: The recipe calls for zucchini, bell peppers, and mushrooms, but feel free to add or substitute with other veggies like spinach, diced sweet potatoes, or butternut squash.
• Enchilada sauce: Use red or green enchilada sauce depending on your taste. For a spicier version, go for a hot enchilada sauce, or make your own at home.
• Cheese: Cheddar, Monterey Jack, or a Mexican cheese blend works great in this casserole. For a dairy-free option, use vegan cheese or simply omit the cheese.
• Tortillas: Both corn and flour tortillas work well in this casserole. Corn tortillas will hold up better and give you a more authentic flavor, while flour tortillas offer a softer texture.
• Spice level: Adjust the heat by adding more chili powder, cayenne pepper, or even diced jalapeños if you like it spicy.

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or olive oil.

Step 2: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and zucchini, and sauté for 5-6 minutes until softened. If you’re using mushrooms, add them to the skillet now and sauté for another 2-3 minutes until they release their moisture and begin to brown.

Add the minced garlic, cumin, chili powder, and smoked paprika (if using) to the skillet. Cook for another 1-2 minutes, stirring frequently, until the spices are fragrant. Season the mixture with a pinch of salt and pepper.

Step 3: Prepare the Bean Mixture

In a large mixing bowl, combine the sautéed vegetables with the drained black beans and corn. Stir until well combined.

Step 4: Prepare the Tortillas

Cut your tortillas into quarters to make them easier to layer in the casserole. Corn tortillas can be lightly fried in a skillet for about 30 seconds per side if you want to prevent them from getting too soggy (optional step but recommended).

Step 5: Assemble the Casserole

Start by spreading a thin layer of enchilada sauce on the bottom of your greased baking dish to prevent sticking.

Now begin layering the casserole:

1. Place a layer of tortilla pieces on the bottom of the dish, covering the surface evenly.
2. Spoon half of the veggie and bean mixture over the tortillas.
3. Drizzle with about ⅓ of the enchilada sauce.
4. Sprinkle ½ cup of shredded cheese over the top.

Repeat the layering process: tortillas, veggie-bean mixture, enchilada sauce, and cheese.

For the final layer, add the remaining tortilla pieces, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the shredded cheese.

Step 6: Bake the Casserole

Cover the casserole with aluminum foil and bake in the preheated oven for 20-25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and starting to turn golden.

Step 7: Add Toppings and Serve

Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving. Garnish with your favorite toppings like sour cream, fresh cilantro, avocado slices, and jalapeños. Serve warm and enjoy!

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

1. Preheat oven to 375°F and grease a baking dish.
2. Sauté the veggies until tender, then mix with black beans and corn.
3. Cut the tortillas into quarters and lightly fry them (optional but recommended for corn tortillas).
4. Layer the casserole with tortillas, bean mixture, enchilada sauce, and cheese.
5. Bake for 25 minutes covered with foil, then bake uncovered for 10 more minutes until bubbly.
6. Garnish with toppings like sour cream, avocado, and cilantro, then serve and enjoy!

Common Mistakes to Avoid

• Overcooking the vegetables: Be careful not to overcook the vegetables during the sautéing process. You want them to be tender but still retain some texture, as they’ll cook further in the oven.
• Using too much enchilada sauce: While enchilada sauce is essential for flavor, too much can make the casserole soggy. Stick to the recommended amount or use slightly less if your tortillas tend to soak up liquid.
• Skipping the tortilla prep: If you’re using corn tortillas, consider lightly frying them before layering. This helps prevent them from getting too soggy in the casserole.

Serving and Presentation Tips

How to Serve Vegetarian Enchilada Casserole

• Main course: This hearty casserole is perfect as a main course for dinner. Serve it with Mexican rice, a simple side salad, or some refried beans for a complete meal.
• Potluck dish: This casserole is great for sharing! Bring it to a potluck or family gathering, and let guests top their portions with their favorite garnishes.
• Taco night alternative: If you’re looking for a fun and unique alternative to taco night, this casserole brings all the flavors of enchiladas in a simple, crowd-pleasing format.

Presentation Ideas for Vegetarian Enchilada Casserole

• Garnish with fresh herbs: Add a sprinkle of freshly chopped cilantro for a burst of color and freshness.
• Serve with lime wedges: A squeeze of fresh lime juice adds brightness to each bite.
• Add colorful toppings: Top the casserole with sliced avocado, jalapeños, and dollops of sour cream or guacamole for a vibrant presentation.

Vegetarian Enchilada Casserole Recipe Tips

• Make it ahead: You can assemble the casserole up to a day in advance. Simply cover it tightly and store it in the refrigerator until you’re ready to bake. Add an extra 10 minutes to the baking time if starting from cold.
• Leftovers: Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
• Freezer-friendly: This casserole freezes well. To freeze, assemble the casserole (without baking) in a freezer-safe dish. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. To bake, thaw overnight in the fridge, and bake as directed.

Frequently Asked Questions (FAQs)

Can I make this recipe vegan?

Yes! To make this casserole vegan, simply use plant-based cheese and ensure your enchilada sauce is vegan. You can also swap out the sour cream topping for a dairy-free alternative, like coconut yogurt or cashew cream.

Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas will result in a softer texture, but they work just as well in this casserole. If you prefer a heartier, more traditional texture, stick with corn tortillas.

What can I substitute for enchilada sauce?

If you don't have enchilada sauce on hand, you can make a simple homemade version by simmering tomato sauce with chili powder, cumin, garlic powder, and a pinch of sugar. Alternatively, you can use salsa as a substitute.

How do I prevent my casserole from becoming soggy?

To avoid a soggy casserole, lightly fry your corn tortillas before layering them into the dish. Also, be sure not to overload the casserole with too much enchilada sauce—just enough to coat each layer is all you need.

Conclusion

This Vegetarian Enchilada Casserole is a delicious and easy-to-make dish that’s perfect for both weeknight dinners and special occasions. Packed with protein-rich black beans, hearty vegetables, melty cheese, and flavorful enchilada sauce, this casserole is sure to satisfy everyone at the table. Whether you're serving it for Taco Tuesday, a potluck, or simply a cozy dinner at home, it’s a great way to enjoy all the delicious flavors of enchiladas with minimal effort. Try this recipe today and enjoy a comforting, cheesy, and satisfying meal!

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