Vegetarian Enchilada Casserole

Why You’ll Love This Recipe

I love how simple and satisfying this dish is. It’s packed with protein and fiber from the beans and veggies, and it’s full of flavor from the enchilada sauce and green chiles. I also like how customizable it is I can add toppings like olives, cilantro, or sour cream to make each serving unique. This casserole always feels like comfort food but with a wholesome twist.

Ingredients

1 tablespoon oil
1 onion, diced
1 yellow bell pepper, diced
3 cloves garlic, minced
2 cups red enchilada sauce
2 cups corn
1 can, 15.5 ounce black beans, drained and rinsed
1 can green chiles
2 cups shredded Mexican cheese
16 corn tortillas, cut in half
olives for serving, if desired
cilantro for serving, if desired
sour cream for serving, if desired

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. I heat the oil in a skillet over medium heat, then sauté the onion, yellow bell pepper, and garlic until softened, about 5 minutes.
3. I stir in the corn, black beans, green chiles, and 1 cup of enchilada sauce, mixing until heated through.
4. I spread a thin layer of enchilada sauce on the bottom of the baking dish.
5. I arrange half of the tortillas over the sauce, overlapping slightly to cover.
6. I spread half of the veggie mixture over the tortillas, then sprinkle with 1 cup of cheese.
7. I repeat with the remaining tortillas, veggies, and cheese, finishing with a layer of sauce and cheese on top.
8. I cover the dish with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
9. I let it rest for 5 minutes before serving with olives, cilantro, and sour cream if desired.

Servings and Timing

This recipe makes about 6–8 servings. It usually takes me 20 minutes to prep and 30 minutes to bake, so the total time is around 50 minutes.

Variations

Sometimes I add zucchini, spinach, or mushrooms to the filling for extra veggies. I also like using green enchilada sauce instead of red for a different flavor. For a spicier kick, I mix in jalapeños or use hot enchilada sauce. If I want a lighter version, I cut back on the cheese and top it with avocado slices instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) for 15–20 minutes. This casserole also freezes well I just wrap it tightly and freeze for up to 2 months, then bake from frozen with extra time.

FAQs

Can I make this ahead of time?

Yes, I assemble the casserole, cover it, and keep it in the fridge for up to 24 hours before baking.

Can I make it vegan?

Yes, I use vegan cheese and vegan sour cream, and it turns out delicious.

Do I have to fry the tortillas first?

No, I use them as-is since the sauce softens them during baking.

Can I use flour tortillas instead?

Yes, but I prefer corn tortillas because they hold up better and give a more authentic flavor.

What’s the best way to freeze this casserole?

I bake it first, let it cool, then wrap tightly and freeze. To reheat, I bake it covered until heated through.

Can I use homemade enchilada sauce?

Absolutely, and I love making it with fresh spices for even more flavor.

How can I make it spicier?

I add hot sauce, diced jalapeños, or a spicier enchilada sauce.

Can I add rice to the filling?

Yes, I sometimes mix in cooked rice or quinoa to make it even heartier.

What kind of cheese works best?

I like Mexican blend for meltiness, but cheddar or Monterey Jack also work well.

Can I serve this without toppings?

Yes, it’s delicious on its own, but I like adding cilantro, olives, or sour cream for extra freshness.

Conclusion

This Vegetarian Enchilada Casserole is one of my favorite dishes to make when I want something flavorful, filling, and easy to prepare. I love how it layers all the classic enchilada flavors into one cheesy, comforting bake. It’s a versatile recipe that I can adjust to my taste, and it always satisfies whether I’m cooking for family, friends, or meal prepping for the week.

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