Heavenly Vegetarian Enchilada Casserole Recipe for Cozy Nights

Weeknight dinners demand something special, and this zesty vegetarian enchilada casserole recipe delivers pure comfort on a plate.

Layers of vibrant vegetables, melted cheese, and aromatic spices create a mouthwatering Mexican-inspired feast.

Black beans and roasted peppers mingle with soft tortillas, promising a hearty meal that satisfies even the most dedicated meat lovers.

Each bite bursts with rich, complex flavors that dance across your palate.

Fresh cilantro and tangy salsa add brightness to this crowd-pleasing dish.

The casserole comes together effortlessly, making it perfect for busy evenings when you want something delicious and nutritious.

Vegetarian Comfort: All the Enchilada Flavor

• Simplify Dinner Prep: Layer ingredients quickly in one pan for a hassle-free meal that comes together without complicated techniques.
• Crowd-Pleasing Comfort: Packed with hearty black beans, vibrant veggies, and melted cheese, this casserole satisfies vegetarians and meat-lovers alike.
• Customize Your Feast: Top with fresh avocado, tangy sour cream, or zesty cilantro to make each serving unique and personalized.
• Budget-Friendly Goodness: Uses affordable ingredients like beans, tortillas, and seasonal vegetables, making it wallet-friendly without sacrificing flavor.

Ingredient Guide for Vegetarian Enchilada Casserole

• Corn Tortillas: The soft, flexible base that holds the casserole layers together.
• Black Beans: A protein-packed legume that adds hearty texture and nutrition.
• Corn: Sweet kernels that provide a burst of flavor and extra vegetable content.
• Enchilada Sauce: A zesty, spicy sauce that brings authentic Mexican flavor to the dish.
• Cheese: Melty and rich topping that creates a golden, creamy finish.

• Onion, Bell Peppers, Garlic: A classic flavor trio that creates a robust and aromatic foundation for the casserole.
• Diced Tomatoes: Adds moisture and tangy brightness to the vegetable mixture.

• Cumin, Chili Powder, Salt, Pepper: Warming spices that enhance the overall depth and complexity of the dish.

• Sour Cream, Avocado, Cilantro: Fresh garnishes that add coolness, creaminess, and a bright herb note to the finished casserole.

Cooking Instructions for Meatless Enchilada Casserole

Step 1: Warm Up the Oven

Set your oven to 375°F and grab a 9×13-inch baking dish.

Lightly coat the dish with cooking spray or butter to prevent sticking.

Step 2: Sizzle Colorful Vegetables

• Chopped onions
• Sliced bell peppers
• Minced garlic

Sauté these vibrant veggies until they become soft and fragrant, releasing their delicious flavors.

Step 3: Build Flavor-Packed Filling

• Black beans
• Sweet corn kernels
• Diced tomatoes
• Ground cumin
• Chili powder
• Salt
• Black pepper

Let the mixture simmer and meld together for about 5 minutes, creating a robust vegetarian base.

Step 4: Create Delicious Layers

• Soft corn tortillas
• Vegetable mixture
• Enchilada sauce
• Shredded cheese

Repeat these layers, ensuring each bite will be packed with exciting flavors.

Step 5: Final Cheese Topping

Sprinkle a generous amount of cheese on the top layer to create a golden, melty crown.

Step 6: Bake to Perfection

Place the casserole in the preheated oven and bake uncovered for 20-25 minutes.

Watch for bubbly edges and a beautiful golden-brown cheese top.

Step 7: Garnish and Serve

Pull out your masterpiece and let it cool briefly.

• Dollops of sour cream
• Sliced avocado
• Fresh cilantro leaves

Serve hot and enjoy this plant-powered Mexican-inspired feast!

Tips for Rich, Flavorful Vegetarian Enchiladas

• Add a splash of lime juice to the veggie mixture for a bright, zesty kick that elevates the entire dish.
• Lightly toast corn tortillas in a dry skillet before layering to maintain their texture and prevent sogginess.
• Swap regular cheese with vegan cheese alternatives or nutritional yeast for a plant-based version that's equally delicious.
• Assemble the casserole ahead of time and refrigerate, then bake when ready to serve for a convenient make-ahead meal.
• Experiment with different chile powders or add a dash of chipotle powder for a smoky, intense flavor profile.

Creative Variations for Vegetarian Casseroles

• Gluten-Free Option: Replace corn tortillas with gluten-free corn tortillas or brown rice tortillas to accommodate gluten sensitivities.
• Vegan Version: Substitute dairy cheese with plant-based cheese alternatives like cashew cheese or vegan mozzarella, and use nutritional yeast for extra flavor.
• Low-Carb Adaptation: Swap tortillas with zucchini slices or cauliflower rice layers to reduce carbohydrate content while maintaining the enchilada casserole essence.
• Protein-Packed Boost: Add quinoa or lentils to the vegetable mixture for increased protein content, making the dish more nutritionally dense and satisfying.

Plating Vegetarian Enchiladas for Guests

• Fresh Fiesta Plating: Create a vibrant presentation by garnishing with bright cilantro leaves, diced avocado chunks, and a dollop of creamy sour cream.
• Zesty Side Kick: Pair the casserole with Mexican-style rice or a crisp green salad drizzled with lime vinaigrette for a complete and satisfying meal.
• Crowd-Pleasing Extras: Offer additional toppings like sliced jalapeños, crumbled queso fresco, or a quick salsa verde for guests to customize their plate.
• Leftover Magic: Store cooled portions in airtight containers for easy lunch meal prep or reheat gently for a quick weeknight dinner that tastes just as delicious.

Storing Vegetarian Casserole for Later

• Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent condensation.
• Wrap tightly in plastic wrap and aluminum foil. Freeze for 2-3 months. Label container with date and contents.
• Place individual portion on microwave-safe plate. Cover with damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warm.
• Transfer to baking dish, cover with foil. Warm at 350°F for 15-20 minutes. Remove foil for last 5 minutes to crisp top layer and restore original texture.

FAQs

• What ingredients give this casserole its main flavor?

The combination of cumin, chili powder, black beans, and enchilada sauce creates a rich, authentic Mexican-inspired taste profile that makes the dish robust and delicious.

• Is this recipe gluten-free?

While the recipe uses corn tortillas, which are naturally gluten-free, always check individual ingredient labels to ensure no hidden gluten sources are present.

• Can I make this dish spicier?

Yes, you can add diced jalapeños during the vegetable sauté stage or use a hot enchilada sauce to increase the heat level according to your preference.

• How can I add more protein to this vegetarian casserole?

Consider adding plant-based protein like quinoa, extra beans, or crumbled tofu to the vegetable mixture to boost the protein content.

Vegetarian Enchilada Casserole Recipe

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4.7 from 17 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Comfort meets Mexican cuisine in this hearty Vegetarian Enchilada Casserole, layering bold flavors and wholesome ingredients. Cheesy, spicy, and satisfying, the dish promises a delightful meal that will keep you coming back for more.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 corn tortillas
• 1 can (15 ounces) black beans
• 2 cups shredded cheese
• 2 cups enchilada sauce

Vegetables:

• 1 cup frozen corn
• 1 can (14.5 ounces) diced tomatoes
• 2 bell peppers
• 1 medium onion
• 3 cloves garlic

Spices and Seasonings:

• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt
• pepper

Optional Toppings:

• sour cream or Greek yogurt
• sliced avocado or guacamole
• chopped cilantro
• sliced jalapeños
• lime wedges

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Instructions

1. Warm the oven to 375°F and lightly coat a 9×13-inch baking vessel with cooking spray.
2. In a large skillet, warm olive oil and gently sauté chopped onions, vibrant bell peppers, and minced garlic until vegetables become translucent and tender.
3. Introduce black beans, sweet corn kernels, diced tomatoes, and aromatic spices like cumin and chili powder. Season with salt and pepper, allowing ingredients to meld together for approximately 5 minutes.
4. Create the first foundation layer in the baking dish using soft corn tortillas, spreading a generous portion of the vegetable medley across the surface.
5. Drizzle enchilada sauce over the vegetable layer, ensuring even coverage, and sprinkle a hearty portion of shredded cheese.
6. Repeat layering process, constructing multiple flavor-packed strata until ingredients are consumed, ensuring the uppermost layer is abundantly covered with melting cheese.
7. Transfer casserole to preheated oven and bake uncovered for 20-25 minutes, watching for bubbly edges and golden-brown cheese surface.
8. Remove from oven and let rest for 5 minutes before serving with optional garnishes like cool sour cream, creamy avocado slices, and fresh cilantro.

Notes

• Enhance flavor by roasting bell peppers and onions before adding to the veggie mixture for a deeper, caramelized taste.
• Make it gluten-free by using corn tortillas and checking enchilada sauce ingredients for potential gluten-containing additives.
• Boost protein content by adding quinoa or extra beans to the vegetable mixture for a more filling meal.
• Prepare ahead by assembling the casserole a day in advance and refrigerating, then bake when ready to serve for a convenient make-ahead option.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 340 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 8 g
• Protein: 16 g
• Cholesterol: 40 mg