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Vegetarian Enchilada Casserole

Delicious Vegetarian Enchilada Casserole for Cozy Nights

This Vegetarian Enchilada Casserole is a vibrant, easy recipe perfect for cozy nights and impressing guests.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Substitution: Can use avocado or canola oil.
  • 1 medium Onion, diced Substitution: Shallots can be used for a milder flavor.
  • 2 cloves Garlic, minced Substitution: Garlic powder can be used if fresh is unavailable.
  • 1 Red Bell Pepper, diced Substitution: Any color bell pepper works; jalapeños can add heat.
  • 1 Zucchini, diced Note: Can substitute with yellow squash.
  • 1 cup Corn, fresh, canned, or frozen Note: If using canned, drain well.
  • 1 can Black Beans, drained and rinsed Substitution: Kidney beans or pinto beans can be used.
  • 2 teaspoons Chili Powder Note: Adjust according to heat preference.
  • 1 teaspoon Ground Cumin Note: Essential for authentic flavor.
  • Salt and Pepper Adjust to taste.
For the Assembly
  • 2 cups Enchilada Sauce Substitution: Homemade sauce can be used.
  • 8-10 Corn Tortillas Substitution: Gluten-free tortillas available for dietary needs.
  • 2 cups Shredded Cheese, cheddar or Mexican blend Note: Vegan cheese alternative can be used for a dairy-free version.
  • 1/4 cup Cilantro, chopped Substitution: Parsley for a different herb flavor.
Optional Toppings
  • Avocado For creaminess and richness.
  • Sour Cream Adds a cool contrast to the heat.
  • Cilantro Extra garnish for freshness.

Equipment

  • large skillet
  • 9x13 inch baking dish
  • Oven

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the diced onion and sauté for about 5 minutes until it turns translucent and fragrant.
  3. Stir in the minced garlic, diced red bell pepper, and zucchini into the skillet. Cook for an additional 5 minutes, allowing the vegetables to soften.
  4. Add the corn, drained black beans, chili powder, ground cumin, salt, and pepper into the skillet. Stir these ingredients together and let them heat through for about 2 minutes.
  5. Pour 1/2 cup of enchilada sauce into the prepared baking dish, spreading it across the bottom.
  6. Layer 3-4 tortillas over the enchilada sauce, slightly overlapping them. Spoon half of the vegetable mixture over the tortillas and sprinkle 1/3 of the shredded cheese on top.
  7. Repeat the layering process by adding another set of tortillas, the remaining vegetable mixture, and another 1/3 of the cheese. Pour an additional 1/2 cup of enchilada sauce over these layers.
  8. Finish by topping with the remaining tortillas, pouring the remaining enchilada sauce over, and sprinkling the final amount of cheese on top.
  9. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes; then, remove the foil and continue baking for an additional 10 minutes.
  10. Allow the casserole to cool for about 5 minutes before serving. Garnish with fresh cilantro and any optional toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 700mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Ensure tortillas overlap slightly to create stability while assembling. Adjust spice levels to taste, and allow the casserole to rest before cutting for cleaner slices.

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