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Vegetarian Enchilada Casserole Recipe

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This Vegetarian Enchilada Casserole is a delicious, easy-to-make dish loaded with black beans, veggies, and cheese, all layered with enchilada sauce. It’s perfect for a meatless Monday or a quick weeknight dinner, offering bold Mexican flavors in every bite. Keywords: Vegetarian enchilada casserole, meatless enchilada, veggie casserole, black bean enchiladas, easy vegetarian dinner.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/2 onion, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 8 small corn tortillas, cut into quarters
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup chopped cilantro (optional, for garnish)
  • 1/2 cup salsa (optional, for serving)
  • Sour cream or avocado (optional, for serving)

Instructions

  • Preheat oven to 375°F (190°C).
  • In a large skillet, sauté the onion, red bell pepper, and zucchini over medium heat until softened, about 5 minutes. Add the cumin and chili powder, and stir for another minute.
  • Stir in the black beans, pinto beans, and corn. Cook for 2-3 minutes to combine the flavors.
  • Spread a thin layer of enchilada sauce on the bottom of a greased 9x13-inch baking dish.
  • Layer 1/3 of the tortilla pieces over the sauce, followed by 1/3 of the bean and veggie mixture, and 1/3 of the shredded cheese.
  • Repeat the layers two more times, finishing with the remaining cheese on top.
  • Pour the remaining enchilada sauce evenly over the top layer.
  • Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Let cool slightly before serving. Garnish with chopped cilantro and serve with salsa, sour cream, or avocado if desired.

Notes

  • Add diced jalapeños or green chiles for extra spice.
  • You can swap out the pinto beans for kidney beans or more black beans.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • For a vegan version, use dairy-free cheese and ensure your enchilada sauce is vegan-friendly.

Nutrition

Find it online: https://avarecipes.com/vegetarian-enchilada-casserole-recipe/