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–+ servings
Vegetarian Enchilada Casserole

Ultimate Vegetarian Enchilada Casserole for Super Cozy Nights

This Vegetarian Enchilada Casserole is a comforting and flavorful dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Black Beans Provides protein and fiber
  • 1 can Refried Beans Choose vegan brands if needed
  • 1 cup Red Bell Pepper Can substitute with yellow or green
  • 1 cup Corn Frozen corn is a convenient option
  • 1 can Chopped Green Chilis Jalapeños can be used for more heat
  • 1 teaspoon Garlic Powder Adjust to taste
  • 1 teaspoon Onion Powder Increase for more flavor
  • 1 teaspoon Ground Cumin Adds earthy flavor
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted
  • 1 teaspoon Kosher Salt Adjust as needed
For the Tortillas
  • 8 pieces Tortillas Corn or flour
For the Assembly
  • 2 cups Enchilada Sauce Homemade or store-bought
  • 1 cup Cheese Dairy-free versions available for vegan
For Garnishing
  • 1/4 cup Cilantro Fresh and vibrant
  • 1/4 cup Green Onions Adds freshness
  • 1 medium Avocado Serve sliced

Equipment

  • Oven
  • 9x13-inch baking dish
  • large bowl

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Mix the filling in a large bowl by combining black beans, refried beans, red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt.
  3. Layer a spoonful of enchilada sauce into the bottom of a 9x13 inch baking dish.
  4. Assemble the first layer by placing 4 half tortillas on the bottom of the dish.
  5. Spread ½ cup of enchilada sauce over the tortillas, followed by half of the bean and vegetable filling. Top with ½ cup of cheese and drizzle more enchilada sauce over it.
  6. Repeat by adding another layer of 4 tortillas. Then add the remaining filling, another ½ cup of cheese, and another ½ cup of enchilada sauce.
  7. Finish with a final layer of 4 tortillas, covering them with the remaining enchilada sauce and cheese.
  8. Bake covered with foil for 25 minutes, then remove the foil and bake uncovered for an additional 5 minutes. Broil for 1 minute if desired.
  9. Rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Top with cilantro, green onions, or avocado for a fresh finish. Can be made ahead and refrigerated before baking.

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