Easy Vegetarian Chilaquiles Enchilada Casserole
Dive into layers of bold, zesty flavors with this Easy Vegetarian Chilaquiles Enchilada Casserole, a vibrant twist on classic comfort food. Perfect for busy weeknights, this casserole comes together with minimal prep and features crispy corn tortilla chips smothered in spicy enchilada sauce, hearty black beans, sweet corn, and fire-roasted tomatoes. Topped with gooey Mexican blend cheese and garnished with fresh cilantro, red onion, sour cream, and a squeeze of lime, every bite is bursting with Tex-Mex goodness. Ready in just 40 minutes and packed with plant-based protein, this dish is a family-friendly crowd-pleaser that’s as satisfying as it is easy to make. Whether served as a standalone meal or paired with a refreshing side salad, this vegetarian casserole is the ultimate celebration of flavor and simplicity.
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Recipe Information
Ingredients
- 8 cups corn tortilla chips
- 2 cups enchilada sauce
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 14-ounce can diced tomatoes (fire-roasted for extra flavor)
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream
- 0.5 cup red onion, thinly sliced
- 0.25 cup cilantro, chopped
- 2 lime, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large skillet over medium heat, warm the olive oil. Add the cumin and chili powder, stirring until fragrant, about 30 seconds.
Stir in the black beans, corn, and diced tomatoes. Cook for 3-4 minutes, allowing the ingredients to heat through and meld together.
Spread a layer of tortilla chips evenly across the bottom of the baking dish.
Spoon half of the bean and tomato mixture over the chips, then drizzle with 1 cup of enchilada sauce and sprinkle with 1 cup of shredded cheese.
Repeat the layers: another layer of tortilla chips, the remaining bean mixture, 1 cup of enchilada sauce, and the remaining 1 cup of shredded cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Garnish with sour cream, red onion slices, chopped cilantro, and a squeeze of lime juice. Serve immediately and enjoy!
Nutrition Facts
Calories |
4005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 61.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 403.6 g | 147% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 51.6 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2619 mg | 201% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3818 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
