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Vegetarian Enchilada Casserole

Easy Vegetarian Enchilada Casserole for Cozy Family Dinners

This Vegetarian Enchilada Casserole combines layers of flavors and textures, making it a perfect dish for cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil can be substituted with vegetable oil or avocado oil
  • 1 medium Onion, diced use shallots as a substitute if needed
  • 2 cloves Garlic, minced garlic powder can be used as a lighter alternative
  • 1 Red Bell Pepper, diced green bell pepper is a good option for a different flavor
  • 1 Zucchini, diced yellow squash works as an alternative
  • 1 cup Corn, fresh/canned/frozen any sweet corn variant is suitable
  • 1 can Black Beans, drained and rinsed kidney or pinto beans can be used instead
  • 2 teaspoons Chili Powder smoked paprika can create a different depth
  • 1 teaspoon Ground Cumin coriander can be substituted for variety
  • Salt and Pepper adjust according to your taste preferences
For Assembly
  • 2 cups Enchilada Sauce choose between homemade or store-bought
  • 8-10 Corn Tortillas use flour tortillas for gluten-free versions
  • 2 cups Shredded Cheese, cheddar or Mexican blend opt for vegan cheese for a non-dairy option
Finishing Touches
  • 1/4 cup Cilantro, chopped feel free to omit if you don’t like cilantro
  • Optional Toppings serve with avocado, sour cream, or extra cilantro for a delightful finish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • measuring cups
  • Measuring Spoons
  • Cutting board
  • Knife

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Toss in minced garlic, diced bell pepper, and zucchini. Cook for another 5 minutes until the vegetables soften slightly.
  4. Stir in the corn and black beans, then add chili powder and cumin. Season with salt and pepper, cooking for an additional 2 minutes.
  5. Pour 1/2 cup of enchilada sauce into the bottom of your prepared baking dish. Layer 3-4 corn tortillas on top.
  6. Scoop half of the vegetable mixture onto the tortillas and sprinkle with 1/3 of the shredded cheese.
  7. Repeat the layering process with more tortillas, the remaining vegetable mixture, and another 1/3 of cheese, drizzling 1/2 cup of enchilada sauce over it.
  8. Finish with another layer of tortillas, pour the last 1/2 cup of enchilada sauce on top, and sprinkle with the remaining cheese.
  9. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  10. Let the casserole rest for about 5 minutes before slicing. Garnish with chopped cilantro and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze for up to 3 months.

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