Best Vegetarian Enchilada Casserole 1970s Recipe Ideas

Enchiladas have been a beloved staple of Tex-Mex cuisine for decades, and the 1970s brought a wave of casserole-style innovations that combined convenience with hearty, comforting flavors. This best vegetarian enchilada casserole 1970s recipe is a nostalgic throwback, packed with vibrant veggies, beans, and classic Mexican spices.

It’s perfect for those who want a filling, meatless meal without compromising on taste or texture. The layered casserole concept is ideal for busy weeknights, potlucks, or family dinners.

What makes this recipe truly special is its retro charm combined with wholesome ingredients, creating a warm, cheesy, and satisfying dish that everyone will love. Whether you’re a seasoned vegetarian or just looking to switch things up, this enchilada casserole brings the best of the past into your kitchen today.

Why You’ll Love This Recipe

This vegetarian enchilada casserole perfectly balances flavor, texture, and ease. It’s loaded with fresh vegetables and wholesome beans, layered between soft tortillas and smothered in a rich, homemade enchilada sauce.

Unlike traditional enchiladas, this casserole is baked in one dish, making it easy to prepare and serve.

The recipe is highly adaptable, allowing you to swap in your favorite vegetables or cheeses. It’s a crowd-pleaser for all ages and a fantastic way to enjoy Mexican-inspired food without meat.

Plus, it’s budget-friendly and makes excellent leftovers!

Ingredients

• 12 corn tortillas, quartered
• 2 cups shredded cheddar cheese (or Mexican blend)
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup enchilada sauce (homemade or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Sour cream or plain Greek yogurt (optional, for serving)

Equipment

• 9×13 inch baking dish
• Large skillet
• Mixing bowl
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a little olive oil or non-stick spray.
2. Prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic, red and green bell peppers, and cook for another 5 minutes until softened.
3. Add the spices: Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Mix in the beans, corn, and tomatoes: Add the black beans, corn kernels, and diced tomatoes with green chilies to the skillet. Stir well and cook for another 5 minutes to combine the flavors. Remove from heat.
5. Layer your casserole: Spread about ½ cup of enchilada sauce evenly on the bottom of the baking dish. Place a layer of quartered tortillas over the sauce to cover the bottom.
6. Add a third of the vegetable mixture over the tortillas. Sprinkle with a mix of cheddar and Monterey Jack cheese.
7. Repeat layers: Add another layer of tortillas, followed by another third of the vegetable mixture, more cheese, and then one last tortilla layer topped with the remaining vegetable mixture and cheese.
8. Pour the remaining enchilada sauce evenly over the top layer, ensuring the casserole is well-coated.
9. Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
10. Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.

Tips & Variations

For a creamier texture, add a layer of refried beans or a dollop of cream cheese between the layers.

You can swap corn tortillas for flour tortillas if preferred, but corn gives a more authentic 1970s Tex-Mex vibe.

Feel free to add other veggies like zucchini, mushrooms, or spinach for extra nutrition.

If you want to make it vegan, substitute the cheese with your favorite plant-based cheese and use vegan sour cream.

Nutrition Facts

Serving Suggestions

This hearty vegetarian enchilada casserole pairs beautifully with a simple side salad or Mexican rice. For added flair, serve with guacamole, salsa, or pickled jalapeños.

A cold glass of horchata or a refreshing margarita complements the spicy, cheesy flavors perfectly.

If you’re interested in more comforting casseroles or Mexican-inspired dishes, check out our Chipotle Black Beans And Rice Recipe and Chicken Bruschetta Recipe Stove Top Stuffing. For a sweet finish, indulge in the Cinnamon Pecan Ice Cream Recipe.

Conclusion

This best vegetarian enchilada casserole 1970s recipe is a nostalgic yet timeless dish that brings comfort and flavor to your table. It’s perfect for those who appreciate the classic Tex-Mex style but want a delicious vegetarian option.

Easy to prepare and full of wholesome ingredients, this casserole is a fantastic meal for family dinners, potlucks, or anytime you crave something hearty and satisfying.

With its layers of tender tortillas, hearty beans, fresh vegetables, and melty cheese, it’s a surefire way to impress guests and please picky eaters alike. Plus, the recipe’s flexibility means you can customize it to fit your tastes or dietary needs.

So why not bring a bit of 1970s charm into your kitchen and enjoy this delightful enchilada casserole tonight?

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