Vegetarian Enchilada Casserole
This Vegetarian Enchilada Casserole is a vibrant, crowd-pleasing meal that’s as easy to make as it is delicious. Loaded with a rainbow of sautéed veggies like onions, bell peppers, garlic, and corn, plus hearty black beans and diced tomatoes, it’s layered between tender flour tortillas, rich enchilada sauce, and gooey cheddar cheese for a comforting dish bursting with bold, zesty flavors. Perfectly spiced with chili powder and cumin, this layered casserole is baked to golden perfection, creating a bubbling, cheesy top that will have everyone coming back for seconds. Ready in just under an hour, this recipe is ideal for busy weeknights or casual gatherings. Garnished with fresh cilantro and served alongside lime wedges, this vegetarian dinner option is sure to satisfy while offering a fun twist on classic enchiladas. Keywords: vegetarian enchilada casserole, easy casserole recipes, vegetarian dinner ideas, Mexican-inspired casserole.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3 large garlic cloves
- 15 ounces black beans
- 1 cup corn kernels
- 14 ounces diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 medium flour tortillas
- 28 ounces enchilada sauce
- 2 cups shredded cheddar cheese
- 0.25 cup fresh cilantro
- 1 whole lime wedges
Instructions
Preheat the oven to 375°F (190°C).
Dice the onion and bell peppers. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Add the diced bell peppers and minced garlic to the skillet, and cook for another 3-4 minutes until the peppers soften.
Drain and rinse the black beans. Add them to the skillet along with the corn kernels and diced tomatoes.
Stir in the chili powder, cumin, salt, and black pepper. Let the mixture cook for 5 minutes to allow the flavors to meld, then remove from heat.
Spray a 9x13 inch baking dish with cooking spray.
Spread a thin layer of enchilada sauce at the bottom of the dish.
Place two tortillas on top of the sauce, overlapping slightly to cover the base.
Add a third of the vegetable mixture over the tortillas.
Sprinkle a layer of cheese over the vegetable mixture, then pour about a quarter of the enchilada sauce over the top.
Repeat the layering process two more times (tortillas, vegetables, cheese, enchilada sauce).
Top the final layer with remaining tortillas, enchilada sauce, and cheese.
Cover the 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 bubbling and golden.
Remove from the oven and let it cool slightly before serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 555 mg | 12% | |
*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.
