Vegetable Enchilada Casserole
Layers of flavor and wholesome ingredients come together in this delicious Vegetable Enchilada Casserole, a crowd-pleasing twist on a Mexican classic. Packed with vibrant sautéed vegetables like zucchini, red peppers, and sweet corn, hearty black beans, and bold spices, this casserole is a vegetarian delight that's bursting with smoky, zesty enchilada flavor. Corn tortillas form the perfect base and are stacked with tangy enchilada sauce, crushed tomatoes, and a luscious blend of cheddar and Monterey Jack cheeses for ooey-gooey perfection. Ready in under an hour, it's an easy, make-ahead dish that's perfect for family dinners or meal prep. Garnish with fresh cilantro and add optional toppings like creamy avocado or sour cream for the ultimate comfort meal. Your new favorite weeknight casserole awaits!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Red onion, diced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Crushed tomatoes
- 1.5 cups Enchilada sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 12 Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 handful Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
- Avocado, sliced (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and red bell pepper and sauté for 3-4 minutes until softened.
Add the diced zucchini and corn to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the black beans, crushed tomatoes, 1/2 cup of enchilada sauce, ground cumin, chili powder, and salt. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld. Remove from heat.
Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.
Layer 4 corn tortillas over the sauce, overlapping slightly if necessary.
Spread 1/3 of the vegetable mixture over the tortillas, then sprinkle 1/3 of the cheddar and Monterey Jack cheeses on top.
Repeat the layering process two more times (tortillas, vegetable mixture, cheese), finishing with a generous layer of cheese on top.
Pour any remaining enchilada sauce evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before garnishing with chopped cilantro, if desired.
Serve with optional toppings like sour cream or sliced avocado. Enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.1 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 885 mg | 19% | |
*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.
