This vegetarian enchilada casserole is perfect for your meatless Monday! It’s so easy to make and the whole family will love it.
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 enchilada casserole?
Making an enchilada casserole is not that different from just making 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!
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 pan, sauté your vegetables and toss in some taco seasoning. 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 (of course) and some scallions.
Now comes the fun part. Grab your favorite enchilada sauce, tortillas and cheese and get ready to layer your casserole. I make a homemade enchilada sauce that I absolutely love but you can use a store bought version as well.
Add some sauce as your base to the bottom of a casserole tray. 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, sauce and cheese.
Cover and bake for 20 minutes. Easy peasy!
Variations for Vegetarian Enchilada Casserole:
- Make a vegan enchilada casserole by skipping the cheese or drizzling vegan queso over the baked casserole.
- 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.
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?
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Vegetarian Enchilada Casserole Recipe
Ingredients
- 12 Corn Tortilla cut in half
- 1 1/2 cups Enchilada Sauce
- 1 cup Diced Red Bell Pepper
- 1/2 cup Diced Poblano Peppers
- 2 ounces Baby Spinach (about 2 handfuls)
- 1 tablespoon Taco Seasoning
- 1/2 cup Frozen Corn
- 15 ounces Black Beans (canned or cooked)
- 1 cup Shredded Mexican Cheese
- Fresh Cilantro
- 1/4 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 1/2 cup sauce on the bottom of an 8×8 or equivalent pan. Layer 8 tortilla halves across the bottom over the sauce. It’s okay for them to overlap a little.
- Spread 1/2 the bean mixture and 1/2 the vegetable mixture over the tortillas. Sprinkle 1/3rd of the cheese on top.
- Layer 8 tortilla halves on top of the cheese layer. Spread 1/2 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.