Enchilada casserole is a classic Mexican dish that combines the flavors of enchiladas with the convenience of a casserole. This pure vegetarian enchilada casserole is loaded with vibrant vegetables, hearty beans, and gooey cheese, all wrapped in soft tortillas and smothered in a rich enchilada sauce. It’s a comforting, nutritious, and filling meal perfect for weeknight dinners or gatherings. This easy-to-make recipe brings the taste of authentic Mexican cuisine without any meat, making it an excellent choice for vegetarians and anyone looking to enjoy a plant-based meal.
This casserole is full of flavors, textures, and colors, making it a true crowd-pleaser. Serve it with a side of guacamole, salsa, or a fresh green salad to complete the meal. With a few simple ingredients and minimal prep, you can have this vegetarian enchilada casserole ready in no time. Let’s dive into this recipe!
Nutrition (Per Serving):
- Calories: 350-400 kcal
- Protein: 14g
- Carbohydrates: 45g
- Fiber: 7g
- Fat: 14g
- Sodium: 800mg
- Sugar: 6g
Ingredients:
- Corn tortillas – 10-12 (cut into halves or quarters)
- Olive oil – 2 tbsp (for sautéing vegetables)
- Onion – 1 large, diced
- Bell peppers – 2 (any color, diced)
- Zucchini – 1, diced
- Black beans – 1 can (15 oz), drained and rinsed
- Corn kernels – 1 cup (frozen or fresh)
- Canned diced tomatoes – 1 can (15 oz), drained
- Enchilada sauce – 2 cups (store-bought or homemade)
- Shredded cheese – 2 cups (cheddar, Monterey Jack, or vegan cheese)
- Chopped cilantro – ¼ cup (for garnish)
- Lime – 1, cut into wedges (optional for garnish)
- Salt and pepper – to taste
- Chili powder – 1 tsp
- Ground cumin – 1 tsp
- Garlic powder – 1 tsp
- Crushed red pepper flakes – ½ tsp (optional for heat)
Prep Time: 15 minutes
Active Time: 30 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Servings: 6-8
Cuisine: Mexican
Course: Main Course
Equipment:
- 9×13-inch baking dish
- Large skillet
- Spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers and sauté for 4-5 minutes until softened. Add the diced zucchini and cook for an additional 3-4 minutes. Season with chili powder, cumin, garlic powder, salt, and pepper. Stir to combine. Add the black beans, corn, and diced tomatoes, then stir everything together. Allow the mixture to cook for another 3-4 minutes until heated through. Remove from heat and set aside.
3. Assemble the Casserole:
In the prepared baking dish, spread a thin layer of enchilada sauce on the bottom. Next, arrange a layer of corn tortillas, overlapping them slightly. Spoon some of the vegetable and bean mixture over the tortillas, followed by a generous sprinkle of shredded cheese. Repeat the layering process until all the ingredients are used, finishing with a final layer of tortillas, sauce, and cheese on top.
4. Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
5. Rest and Garnish:
Once out of the oven, let the casserole rest for 5 minutes to set. Garnish with freshly chopped cilantro and serve with lime wedges for an added burst of freshness.
6. Serve and Enjoy:
Cut the casserole into squares and serve it with your favorite side dishes like guacamole, sour cream, or a fresh salad.
Tips for Perfect Vegetarian Enchilada Casserole:
- Tortillas: You can use either corn or flour tortillas for this casserole, but corn tortillas give it a more authentic flavor.
- Cheese: Choose a good-quality shredded cheese for the best melt. Vegan cheese options work well for dairy-free versions.
- Spiciness: Adjust the spice level by adding more chili powder or crushed red pepper flakes if you like it hotter.
- Beans: Feel free to swap black beans with pinto beans, kidney beans, or even lentils for variety.
- Sauce: Homemade enchilada sauce can be made by combining tomato sauce, chili powder, cumin, garlic, and a touch of vinegar for a fresh and vibrant flavor.
Why You’ll Love This Enchilada Casserole:
- Convenience: Unlike traditional enchiladas, this casserole is layered and baked in one dish, making it less time-consuming to prepare.
- Versatile: You can add any vegetables you have on hand or adjust the ingredients based on your preferences.
- Flavor-packed: The combination of spices, beans, and veggies creates a rich and hearty dish that is full of flavor.
- Meal Prep-Friendly: This casserole stores well in the fridge for a few days and can also be frozen for later use.
- Vegetarian: A satisfying, meat-free option that everyone will love, including those who are not vegetarian.
Nutrition Information (Per Serving):
- Calories: 350-400 kcal
- Fat: 14g
- Protein: 14g
- Carbohydrates: 45g
- Fiber: 7g
- Sodium: 800mg
- Sugar: 6g
This casserole is a good source of protein and fiber, thanks to the beans and vegetables, and provides a balance of healthy fats and carbohydrates. You can also adjust the recipe to suit your nutritional needs, like using a reduced-fat cheese or adding more vegetables to increase the fiber content.
Conclusion:
This vegetarian enchilada casserole is the ultimate comfort food that’s easy to make, healthy, and absolutely delicious. Perfect for family dinners, potlucks, or meal prepping, this dish offers all the bold flavors of enchiladas in one convenient and hearty casserole. Give it a try and enjoy a nutritious and satisfying meal everyone will love!