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Vegetarian Enchilada Casserole

Delicious Vegetarian Enchilada Casserole for Easy Weeknight Meals

This Vegetarian Enchilada Casserole is a delightful and easy weeknight meal packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 slices
Course: DINNER
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can Black Beans Provides protein and fiber; canned or cooked beans work perfectly.
  • 1 can Refried Beans Adds creaminess and texture; homemade or canned options are great here.
  • 1 Red Bell Pepper For sweetness and crunch; you can substitute with green bell peppers for a milder taste.
  • 1 can Green Chilis Adds heat and flavor; consider using diced jalapeños if you prefer extra spice.
  • 1 cup Corn Offers sweetness and texture; frozen corn can be used in place of fresh.
  • 1 tsp Garlic Powder Enhances the overall flavor; fresh garlic is a suitable alternative (1 clove = 1/8 tsp powder).
  • 1 tsp Onion Powder Adds depth of flavor; feel free to use fresh onion sautéed before mixing.
  • 1 tsp Cumin Provides an earthy warmth; you can omit it if you want a different flavor profile.
  • 1 tsp Smoked Paprika Adds a smoky depth; regular paprika can be substituted if needed.
  • 1 tsp Kosher Salt Essential for seasoning; adjust according to your dietary restrictions.
  • 2 cups Enchilada Sauce Central to the dish's flavor; use store-bought for convenience or make your own for a personalized touch.
  • 8 pieces Tortillas The structure of the casserole; choose between corn or flour tortillas; cut them in half for optimal layering.
  • 2 cups Cheese Brings creaminess and flavor; swap for vegan cheese if you'd like a dairy-free option.
Optional Toppings
  • 1 medium Avocado Adds creaminess; perfect for a fresh finish.
  • 1/4 cup Cilantro A dash of freshness; enhances flavor and presentation.
  • 2 Lime Wedges Offers a tangy burst; squeeze on top for an extra kick.
  • 1/2 cup Sour Cream or Greek Yogurt Seasonal touch that makes this Vegetarian Enchilada Casserole even richer!

Equipment

  • Oven
  • baking dish
  • mixing bowl

Method
 

How to Make Vegetarian Enchilada Casserole
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine black beans, refried beans, diced red pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and salt. Stir well until everything is evenly mixed.
  3. Spoon a thin layer of enchilada sauce into a 9 x 13" baking dish.
  4. Layer 4 halved tortillas over the sauce, then spoon ½ cup of enchilada sauce over those tortillas, followed by half of your filling mixture and ½ cup of cheese.
  5. Place another 4 halved tortillas on top, followed by the remaining filling, ½ cup of cheese, and ½ cup of enchilada sauce.
  6. Finish with a final layer of 4 halved tortillas, topping them with the remaining enchilada sauce and another cup of cheese.
  7. Cover the dish with foil and bake it in the preheated oven for 25 minutes.
  8. After 25 minutes, remove the foil and bake uncovered for an additional 5 minutes. Broil for 1 minute until the cheese is bubbly and lightly browned.
  9. Allow the casserole to rest for 5 minutes once it’s done. Slice and garnish with chopped red onions, green onions, and fresh cilantro.
  10. Optional: Serve with slices of avocado and lime wedges.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 680mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

You can prepare this casserole up to 24 hours in advance. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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