Vegetarian Enchilada Casserole
This Vegetarian Enchilada Casserole delivers all the bold, spicy, and cheesy flavors of classic enchiladas—without the hassle of rolling them up. Instead, we’re layering soft tortillas, seasoned black beans, sautéed veggies, and plenty of melted cheese to create a hearty, satisfying meal that’s perfect for those busy weeknights.
It’s high in fiber, protein-rich, and naturally gluten-free when using corn tortillas. Whether you’re a vegetarian looking for a meal-prep-friendly dinner or just want an easy and delicious Tex-Mex-inspired casserole, this dish is packed with flavor and guaranteed to satisfy even the meat-lovers in your house!
Why You’ll Love This Recipe
- Effortless Preparation: This casserole skips the traditional, time-consuming task of rolling enchiladas. Instead, it offers a hassle-free layering process, making it a quick and simple choice for busy weeknights.
- Fiber + Protein Packed: This yummy casserole is packed with fiber and protein from wholesome black beans and an array of sautéed vegetables. This combination not only keeps you full but also delivers on health without compromising on taste.
- Versatile and oh-so-Customizable: You can easily tailor this recipe to suit your preferences. Swap in your favorite vegetables, dial up the heat with additional spices, or opt for dairy-free cheese to make it vegan.
- Crowd-Pleaser: Even those who aren’t vegetarian will appreciate the bold flavors and hearty texture, making it a hit with the whole family—no meat required.
- Perfect for Meal Prep: This dish stores well and tastes even better the next day, making it an excellent option for meal prepping or packing for lunch.
- Naturally Gluten-Free: By using corn tortillas, this casserole caters to gluten-free diets without any extra adjustments.
Ingredients
- 8 small corn tortillas, cut into quarters
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can enchilada sauce
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro (for garnish)
- 1 avocado, sliced (for serving)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini, cooking for 3-4 minutes until softened.
- Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and diced tomatoes with green chilies. Simmer for 5 minutes, stirring occasionally.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Add a layer of tortilla quarters, followed by half of the veggie mixture and a sprinkle of cheese. Repeat layers, ending with a layer of tortillas, enchilada sauce, and remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes, until cheese is melted and bubbly.
- Let cool slightly before garnishing with fresh cilantro and avocado slices.
Nutritional Info (per serving, serves 6):
Calories: ~320
Protein: ~15g
Carbs: ~38g
Fat: ~10g
Chef’s Tips
- For extra crunch, sprinkle crushed tortilla chips on top before baking.
- Make it spicier by adding diced jalapeños or extra chili powder.
- Want a vegan version? Use dairy-free cheese or skip the cheese and add extra avocado.
- Great for meal prep! Store leftovers in an airtight container for up to 4 days and reheat in the microwave.
- Serve with a side of guacamole, salsa, or a dollop of Greek yogurt for extra flavor.
The End Result:
A bubbling, cheesy casserole with layers of warm tortillas, spicy black beans, and sautéed veggies, topped with golden melted cheese and fresh cilantro. A spoon lifts a portion, revealing the saucy, flavorful layers inside, while creamy avocado slices add the perfect finishing touch.
