This vegetarian enchilada casserole is perfect for your meatless Monday! It's an easy recipe the whole family will love.
Why I Like Enchilada Casseroles
This is my favorite vegetarian casserole. That's not surprising since cheese enchiladas are one of my favorite foods! So what could be better than a vegetarian cheese enchilada casserole?
Tasty vegetables and black beans between layers of tortillas surrounded by sauce and cheese? Yes please.
You can even make this a vegan enchilada casserole by skipping the cheese, using vegan cheese or drizzling vegan queso over the baked casserole.
Making an enchilada casserole is not that different from making traditional enchiladas. They taste practically the same. So when I'm feeling too lazy to roll, this casserole is the way to go.
It also transports easily, so it makes a perfect potluck dish as well. Now let's get to it!
Ingredients For Enchilada Casserole
Corn Tortillas: Be sure to use corn tortillas. Both yellow corn and white corn tortillas will taste great. Flour tortillas may become too soft.
Enchilada Sauce: I make a homemade enchilada sauce that I absolutely love and comes together in just 5 minutes! You can use your favorite grocery store version as well. Try a green enchilada sauce if that is your preference.
Veggies: My go-to vegetables are red bell pepper, poblano peppers, frozen corn, and baby spinach. You can use a combination of any vegetables that you prefer!
Taco Seasoning: This is where all the flavor comes in. You can use store-bought seasoning or make your own with my taco seasoning recipe. My seasoning is made with chili powder, cumin, onion powder, garlic powder, oregano and paprika. If you don't have taco seasoning, you can improvise with a combination of these spices, with chili powder being the main spice.
Black Beans: The main protein source in this recipe! Use canned beans or cook your own dry black beans.
Scallions: For zesty flavor. Adds some nice color too!
Shredded Cheese: I use a Mexican blend but you can also use pepper jack or Monterey jack cheese.
Fresh Cilantro: For flavor and garnish. Totally skippable if you don't like the taste of cilantro.
How to Make a Vegetarian Enchilada Casserole:
The most work you have to do for this casserole dish is cutting up the veggies and sautéing them. That's really not too bad right? It's especially easy when you have a batch of taco seasoning on hand like I always do!
Simply add oil to a large skillet, sauté your vegetables and toss in some taco seasoning. Cook until the vegetable are soft. If you are using greens such as spinach, add them last and cook until wilted.
Next, get your black beans ready by seasoning them with salt and more taco seasoning and some scallions. You can also substitute sofritas for black beans or create an additional layer of them for extra protein.
Now comes the fun part. Grab your favorite enchilada sauce, tortillas and cheese and get ready to layer your casserole.
Add some sauce as your base to the bottom of a baking dish. Next, spread out a tortilla layer over the sauce followed by a bean layer, veggie layer and finally cheese. Repeat again but this time add sauce between the tortilla and bean layer.
Finally top it off with a layer of tortillas, enchilada sauce and remaining cheese. Cover with aluminum foil and bake for 20 minutes. Easy peasy!
Variations for Vegetarian Enchilada Casserole:
- Make a vegan enchilada casserole by substituting vegan cheese.
- Refried beans can be substituted for black beans.
- Don't feel obligated or limited to the vegetables I have used. Feel free to add mushrooms, squash or whatever else you like. Many times I have turned this into a sweet potato enchilada casserole by sauteing diced sweet potatoes with my veggies.
What to Serve With Enchilada Casserole
Top it with sliced green chiles or jalapeño slices for an extra kick of flavor. You can also serve it with a side of sour cream and guacamole.
Not only is this an easy weeknight meal, but, it's also great for entertaining. Why not complete the menu with a side of Mexican rice and my make ahead fried ice cream dessert or super easy Mexican chocolate cake?
If you are looking for something with tang, serve it alongside my mango salsa and tortilla chips for crunch.
For a night of extra cozy comfort food, try having it with a side of warm spicy corn soup.
I originally shared this Vegetarian Enchilada Casserole on Food Fanatic, so be sure to check it out there.
Vegetarian Enchilada Casserole
This vegetarian enchilada casserole is perfect for your meatless Monday! It’s so easy to make and the whole family will love it.
Ingredients
- 12 Corn Tortillas, cut in half
- 1 ½ cups Enchilada Sauce
- 1 cup Diced Red Bell Pepper
- ½ cup Diced Poblano Peppers
- 2 ounces Baby Spinach, (about 2 handfuls)
- 1 tablespoon Taco Seasoning
- ½ cup Frozen Corn
- 15 ounces Black Beans, (canned or cooked)
- 1 cup Shredded Mexican Cheese
- Fresh Cilantro
- ¼ cup Sliced Scallions
Instructions
- Preheat the oven to 350°F.
- In a medium skillet, heat one Tablespoon of oil on medium high heat. Add the peppers and cook for about 2 minutes or until soft. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Salt to taste.
- Add the spinach and cook on low until the spinach is wilted.
- In a separate bowl, sprinkle the beans with the remaining taco seasoning and scallions. Salt to taste and mix well.
- Spread ½ cup sauce on the bottom of an 8x8 or equivalent pan. Layer 8 tortilla halves across the bottom over the sauce. It’s okay for them to overlap a little.
- Spread ½ the bean mixture and ½ the vegetable mixture over the tortillas. Sprinkle ⅓ of the cheese on top.
- Layer 8 tortilla halves on top of the cheese layer. Spread ½ cup of sauce on top of the tortillas followed by the remaining bean and vegetable mixture. Sprinkle with half of the remaining cheese mixture.
- Layer the last 8 tortilla halves over the cheese mixture. Spread the remaining sauce on top of the cheese mixture and then top with the rest of the cheese.
- Cover the pan with aluminum foil and bake for 20 minutes. Cool slightly before cutting into squares.
Nutrition Information:
Yield: 4 Serving Size: 1 squaresAmount Per Serving: Calories: 479Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 1077mgCarbohydrates: 75gFiber: 17gSugar: 10gProtein: 23g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Judy says
I have several recipes for veggie tortilla casseroles but this is the easiest to put together. I didn’t have spinach so used shredded zucchini instead. Great recipe!!
Michele says
I have made this several times. My entire family loves it, even my eat meater hubby.
Urvashee says
Michele, I'm so happy everyone loved it! Thanks so much for the feedback.
Janet Nelson says
My switch I roast my veggies on a sheet pan cauliflower broccoli whatever little oil switch up the oil coconut canola or olive caramelized veggies yum . Personal taste...I am diabetic high blood pressure bad heart
Will not sacrifice flavor find seasonings put them in a jar lightly salt label Mexican . Happy smiles will await
Jade says
Can it be frozen?
Urvashee says
I don't see why not.
Michelle Walter says
That’s what I’m wondering! Maybe parbake it, cover in tinfoil and freeze, then warm up in the oven? Or would the tortillas get too soggy…
Booblie says
What size pan did you use in the images? It's not an 8x8 as specified in the recipe. But you're saying you get 8 servings from an 8x8 pan? This is confusing.
Urvashee says
Hi Booblie, Sorry for the confusion. The pan in the images is actually quite small: 10 inch by 6 inch. I normally do use my 8x8 pan for this recipe but it's blue and not as pretty for the pictures. But you are correct, it does not serve 8, more like 4-5 if its the main meal. I will correct that part. Thanks for bringing it to my attention.
Cheri says
What enchilada sauce do you recommend
Urvashee says
hi Cheri,
Sorry but I don't have a personal favorite store bought brand because I always make my own. https://www.dessarts.com/enchilada-sauce/
Sandy says
Can you make it a day or two ahead of time? And then bake it?
Urvashee says
I use corn tortillas which usually only come in one size (about 5-6 inch diameter).
Laura says
how do you keep the tortillas from turning to mush?
Debbie says
Just wondering what size tortilla do you use?
Carolyn says
Great lunch. Not to hot flavor and very tasty. I’d definitely make again. Thank you
Urvashee says
Glad to know you liked it.