Enchilada Casserole Recipe Vegetarian and Delicious Ideas

If you’re craving all the bold flavors of traditional enchiladas but want to keep it meat-free, this vegetarian enchilada casserole recipe is your new go-to comfort food. Layered with tender tortillas, a hearty mix of seasoned vegetables, black beans, and topped with a luscious cheese blend, this casserole combines convenience and flavor in one delicious dish.

Perfect for busy weeknights or feeding a crowd, it’s easy to prepare ahead and makes fantastic leftovers. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this recipe will quickly become a family favorite.

This casserole captures all the essential Tex-Mex tastes with a fresh twist on classic enchiladas. The combination of smoky enchilada sauce, creamy cheese, and nutrient-packed veggies results in a satisfying and wholesome dinner.

Plus, it’s easily customizable to suit your tastes or what you have on hand. Ready to dive into a warm, cheesy, and flavorful meal?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian enchilada casserole is a fantastic way to enjoy the vibrant flavors of Mexican cuisine without the fuss of rolling individual enchiladas. Here’s why it’s sure to become a staple in your kitchen:

• Simple to assemble: No rolling or folding needed – just layer and bake.
• Loaded with veggies: A colorful mix of bell peppers, corn, and black beans packs in fiber and nutrients.
• Customizable: Swap or add veggies, use vegan cheese to make it dairy-free, or add tofu for extra protein.
• Perfect for batch cooking: Makes great leftovers and freezes well for future meals.
• Family-friendly: Mild but flavorful enough to please kids and adults alike.

Ingredients

• 9-12 corn or flour tortillas (6-inch size)
• 2 cups enchilada sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, 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 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream or Greek yogurt for serving (optional)
• Fresh lime wedges for garnish

Equipment

• Large skillet for sautéing vegetables
• 9×13 inch baking dish
• Mixing spoon
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic, diced bell peppers, and corn, cooking another 5 minutes until softened.
3. Add the beans and spices: Mix in black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir well and cook for 2-3 minutes to blend the flavors. Remove from heat.
4. Layer the casserole: Pour a thin layer of enchilada sauce on the bottom of the baking dish. Place 3-4 tortillas to cover the bottom. Spread about one-third of the vegetable and bean mixture evenly over the tortillas. Sprinkle with 1/3 of the shredded cheese, then drizzle with enchilada sauce.
5. Repeat layers: Add another layer of tortillas, vegetable mixture, cheese, and sauce. Finish with a final layer of tortillas topped with the remaining enchilada sauce and cheese.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
7. Garnish and serve: Let the casserole rest for 5 minutes before serving. Sprinkle with fresh cilantro and serve with lime wedges and sour cream or Greek yogurt on the side.

Tips & Variations

“For a vegan version, use dairy-free cheese and skip the sour cream or substitute with a cashew cream.”

• Make it spicier: Add diced jalapeños or chipotle peppers in adobo sauce to the vegetable mixture.
• Bulk it up: Stir in cooked quinoa or brown rice for extra fiber and protein.
• Try different beans: Pinto beans or kidney beans also work beautifully in this dish.
• Use homemade enchilada sauce: For a fresher flavor, make your own sauce with tomato sauce, chili powder, cumin, garlic, and onion powder.
• Add greens: Toss in chopped spinach or kale to the sautéed veggies for a nutrient boost.

Nutrition Facts

Serving Suggestions

This enchilada casserole pairs wonderfully with fresh, cooling sides to balance the warm, savory flavors.

• Serve with a simple vegetable dip and crunchy tortilla chips for an appetizer.
• A crisp side salad with avocado, cherry tomatoes, and a lime vinaigrette complements the richness perfectly.
• Try vegetarian Tex Mex recipes like Spanish rice or refried beans alongside for a full meal.
• Top with sliced jalapeños, chopped green onions, or a dollop of guacamole for extra zest.

Conclusion

This vegetarian enchilada casserole is a versatile, delicious, and satisfying dish that’s perfect for any occasion. It’s easy enough for a weeknight dinner yet impressive enough for gatherings or potlucks.

With its layers of flavorful veggies, hearty beans, and gooey cheese, it delivers all the Tex-Mex comfort you crave without the meat. Plus, it’s a wonderful way to incorporate more plant-based meals into your diet without sacrificing taste or texture.

Next time you want to enjoy a cozy, flavorful casserole, this recipe will be waiting for you. Don’t forget to explore other delicious vegetarian options like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to elevate your cooking even more.

Dive into these recipes and enjoy a world of vibrant, plant-based flavors!

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