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Vegetarian Enchilada Casserole

Mouthwatering Vegetarian Enchilada Casserole for Cozy Nights

Discover a comforting Vegetarian Enchilada Casserole, featuring layers of fresh vegetables, zesty enchilada sauce, and melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Cooking medium that helps caramelize vegetables; substitute with vegetable oil if needed.
  • 1 medium Onion Adds depth and sweetness when sautéed until translucent; no substitutes necessary.
  • 2 cloves Garlic Infuses aromatic warmth that balances richness; fresh minced garlic is preferred.
  • 1 medium Red Bell Pepper Provides color and natural sweetness; can be substituted with yellow or green bell peppers.
  • 1 medium Zucchini Adds tenderness and moisture to the casserole; can substitute with other soft vegetables like mushrooms.
  • 1 cup Corn Delivers a sweet burst of flavor; fresh, canned, or frozen can be used.
  • 1 can Black Beans Provide protein and fiber, making the dish hearty; can substitute with kidney beans or pinto beans.
  • 1 tablespoon Chili Powder Offers a smoky, mildly spicy flavor that enhances all ingredients.
  • 1 teaspoon Ground Cumin Contributes earthy warmth; no substitutes necessary.
  • to taste Salt Essentials for seasoning; adjust to taste.
  • to taste Pepper Essentials for seasoning; adjust to taste.
  • 1 cup Enchilada Sauce The sauce base that binds the layers; can use homemade or store-bought options.
  • 12 pieces Corn Tortillas Form the structure of the casserole; use certified gluten-free tortillas for a gluten-free option.
  • 1 cup Shredded Cheese Melts to a gooey topping; cheddar or Mexican blend is recommended.
  • 1/4 cup Chopped Fresh Cilantro Garnish that adds bright freshness to each serving; optional.
Optional Toppings
  • 1 medium Avocado Provides added creaminess and healthy fats; diced or sliced works beautifully.
  • 1/2 cup Sour Cream Adds a tangy richness that complements the spicy flavors; opt for Greek yogurt for a healthier alternative.

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions for Vegetarian Enchilada Casserole
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with a little olive oil.
  2. In a large skillet, heat olive oil over medium and sauté diced onion for about 5 minutes until translucent.
  3. Add minced garlic, chopped red bell pepper, and diced zucchini to the skillet; sauté for about 5 minutes until tender.
  4. Stir in corn, black beans, chili powder, ground cumin, salt, and pepper; cook for another 2 minutes.
  5. Spread 1/2 cup of enchilada sauce across the bottom of the baking dish, layer 3–4 tortillas, half of the vegetable mixture, and one-third of the cheese.
  6. Repeat layers with remaining tortillas, vegetable mixture, enchilada sauce, and cheese.
  7. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes.
  8. Allow the casserole to rest for about 5 minutes, then garnish with chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

Refrigerate unbaked casserole for up to 24 hours or freeze portions wrapped tightly for up to 2 months. Reheat in the oven for best texture.

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