Vegetarian Enchilada Casserole Recipe

Ever found yourself contemplating what culinary masterpiece to whip up for dinner, only to unexpectedly stumble upon the perfect canvas for your creative cooking vibes? Let’s dive into this veggie-loaded enchilada casserole that packs a punch of flavor and color in every layered bite, turning a normal dinner into an epic fiesta! 🌶️🧀

One of my favorite go-to cozy meals is this Enchilada Casserole. It’s about as simple as meals get, and I usually have all the ingredients on hand.

I make it with black beans, corn, and zucchini, but you could also use roasted winter squash or sweet potatoes. (If you want to really pack in the fusiform root veggies, layer in some jicama too!) The beans and corn provide fiber, protein, and iron; the zucchini is a great low-cal filling; and the red bell pepper and onions, plus the spices and sauce, make for a mega-flavor bomb.

Vegetarian Enchilada Casserole Recipe Ingredients

• Black Beans: High in protein and fiber, essential for filling meals.
• Zucchini: Low in calories, provides vitamins A and C, adds texture.
• Red Bell Pepper: Rich source of vitamin C, adds sweetness and color.
• Olive Oil: Healthy fat, enhances flavor and aids cooking.
• Cumin: Offers warm, earthy flavor, aids digestion.
• Corn Tortillas: Source of carbohydrates, gluten-free option.
• Enchilada Sauce: Tangy and spicy, elevates casserole taste.

Vegetarian Enchilada Casserole Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 can (10 ounces) enchilada sauce
• 12 small corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup salsa
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, sour cream, green onions

How to Make this Vegetarian Enchilada Casserole Recipe

1. Set your oven to a temperature of 375 degrees Fahrenheit (190 degrees Celsius).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened.

3. Add the minced garlic, red bell pepper, and zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.

4. Mix in the ground cumin, chili powder, salt, and pepper. Then add the black beans and corn, and mix everything really well. Cook for 2 more minutes and then take off the heat.

5. Apply a delicate layer of enchilada sauce to the base of a 9×13-inch baking dish.

6. Corn tortillas, 4 in all, go next to the tomato sauce. Can I cover the bottom of the dish as much as possible? Yes, if I use my whole tortillas to the left, right, and center stages of this dish. Can I also use some half tortillas and some quarter tortillas (i.e., tortillas torn straight down the middle) to fill in spaces? Yes, I can.

7. Pour half of the vegetable combination over the tortillas and top with one-third of the shredded cheese.

8. Do it again: Pour the rest of the sauce. Lay down more tortillas. Spread the rest of the veg mixture. Then add the remaining bits of cheese.

9. Cover with the leftover tortillas; pour the last of the enchilada sauce over everything; use the last third of the cheese to finish the dish.

10. Tent the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro and serve with optional toppings.

Vegetarian Enchilada Casserole Recipe Equipment Needed

1. Oven
2. Large skillet
3. Cutting board
4. Knife
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Spoon or spatula for stirring
9. 9×13-inch baking dish
10. Aluminum foil
11. Tongs or spatula for layering tortillas

FAQ

• Can I make this recipe ahead of time?The casserole can be put together a day ahead and stashed in the fridge. When it’s time to eat, just pop it in the oven and bake according to the directions.
• Can I use flour tortillas instead of corn tortillas?Certainly, if you prefer flour tortillas, you can use them instead. The texture will, however, be a bit different, since corn tortillas give more structural integrity.
• Is it possible to make this casserole gluten-free?As long as the other ingredients and the enchilada sauce used don’t contain gluten, this casserole is naturally gluten-free. Always be sure to check the labels, though, to make absolutely certain.
• What cheese works best for this recipe?A mixture of cheddar and Monterey Jack brings excellent meltability and flavor to a dish. That said, any cheese you like can be used.
• How do I store leftovers?Leftovers can be kept in the refrigerator for up to 3 days, as long as they are in airtight containers. When it is time to enjoy the meal again, reheat in either the oven or microwave.
• Can I add other vegetables?Of course! You can include a variety of other vegetables, such as mushrooms, spinach, or kale.
• What is the best way to reheat the casserole?Heat again in a preheated oven at 350°F (175°C) until thoroughly heated, or use a microwave for the faster method.

Vegetarian Enchilada Casserole Recipe Substitutions and Variations

Canola oil or vegetable oil can be used instead of olive oil.
A red bell pepper may be substituted with yellow or green bell pepper.
Zucchini. Substitute with yellow squash or eggplant.
Pinto beans or kidney beans: substitutes for black beans.
Corn kernels can also be mimicked with either hominy (canned or fresh) or with chopped artichokes (either canned or fresh) that have been brutally beaten until smooth.

Pro Tips

1. Roast the Vegetables Before adding the bell pepper and zucchini to the skillet, consider roasting them in the oven until they are slightly charred. This enhances their flavor and adds a smoky depth to your enchiladas.

2. Warm the Tortillas To prevent the corn tortillas from cracking when assembling the dish, warm them slightly in a dry skillet or microwave. This makes them more pliable and easier to work with.

3. Layer Cheese Wisely For an even distribution of cheese, grate it yourself from a block rather than using pre-shredded cheese. This ensures it melts more smoothly and evenly across the dish.

4. Enhance the Sauce Add a squeeze of fresh lime juice and a handful of chopped fresh cilantro to the enchilada sauce for an added kick of flavor and freshness.

5. Customize the Heat If you like your enchiladas spicier, consider adding a diced jalapeño or a pinch of cayenne pepper to the vegetable mixture. Alternatively, use a spicier salsa as a topping for an extra kick.