Vegetarian Enchilada Casserole Recipe
Discover the ultimate comfort food with this Vegetarian Enchilada Casserole Recipe—an irresistible, family-friendly dish that’s as vibrant as it is delicious! Packed with wholesome ingredients like black beans, zucchini, and sweet red bell peppers, this casserole layers bold flavors with a zesty enchilada sauce, hearty corn tortillas, and a creamy Mexican cheese blend. Ready in under an hour, it offers a hassle-free bake-and-serve option for busy nights, while being vegetarian, protein-rich, and loaded with Tex-Mex flair. Garnished with fresh cilantro for a burst of brightness, this casserole is perfect for weeknight dinners, potlucks, or meal prep. Satisfy your cravings with a healthy yet indulgent twist on classic enchiladas!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 cups enchilada sauce
- 12 small corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 handful (optional) fresh cilantro, chopped
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, red bell pepper, and zucchini. Sauté for 5–7 minutes or until the vegetables are tender.
Stir in the black beans, frozen corn, ground cumin, chili powder, and garlic powder. Cook for an additional 2–3 minutes to combine the flavors. Remove the skillet from heat.
Spread a thin layer (about 1/3 cup) of enchilada sauce on the bottom of the prepared baking dish.
Place 4 corn tortillas over the sauce, slightly overlapping to cover the base of the dish.
Spread half of the vegetable mixture over the tortillas, followed by 2/3 cup of enchilada sauce and 2/3 cup of shredded cheese.
Repeat the layering process: Add another layer of 4 tortillas, the remaining vegetable mixture, 2/3 cup of enchilada sauce, and 2/3 cup of shredded cheese.
Finish with a final layer of 4 tortillas, the remaining enchilada sauce, and the remaining shredded cheese.
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.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5158 mg | 224% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 41.8 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2118 mg | 163% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3733 mg | 79% | |
*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.
