Enchilada Casserole Vegetarian
Dive into layers of bold flavor with this hearty and healthy Vegetarian Enchilada Casserole! Perfect for busy weeknights or a crowd-pleasing meatless Monday, this recipe combines tender sautéed vegetables—like zucchini, red bell peppers, and onions—with protein-packed black beans, sweet corn, and aromatic spices. Sandwiched between soft corn tortillas and smothered in rich enchilada sauce with gooey melted cheese, each bite is a fiesta of taste and texture. Ready in under an hour, this oven-baked casserole is an easy, comforting way to enjoy classic Mexican flavors. Garnish with fresh cilantro and a dollop of sour cream for the ultimate finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 pieces garlic cloves, minced
- 1.5 cups cooked black beans (drained and rinsed)
- 1 cup frozen corn, thawed
- 2 cups enchilada sauce
- 8 pieces corn tortillas
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coat of olive oil or cooking spray and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini. Sauté for about 5-7 minutes, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the black beans, thawed corn, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes, then set aside.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Layer 4 corn tortillas over the sauce, overlapping them as needed to cover the bottom completely.
Spread half of the vegetable and bean mixture over the tortillas, followed by 1 cup of shredded cheese. Drizzle 3/4 cup of enchilada sauce evenly over the cheese layer.
Repeat the layers: 4 more tortillas, the remaining vegetable and bean mixture, another 1 cup of shredded cheese, and the remaining 3/4 cup of enchilada sauce.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing.
Top with chopped fresh cilantro and serve with a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 607 mg | 13% | |
*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.
