If you're looking for a hearty, flavorful, and satisfying meal that’s perfect for dinner, this Vegetarian Enchilada Casserole is the dish for you! It's easy to make, packed with veggies, and loaded with mouthwatering spices that will leave your taste buds tingling. Whether you’re a vegetarian or just in the mood for a delicious, plant-based meal, this recipe is bound to impress. Keep reading to discover every step of the process, from the ingredient list to serving tips and more!
What is Vegetarian Enchilada Casserole?
Vegetarian Enchilada Casserole is a layered dish that brings together the flavors of a traditional enchilada with the convenience of a casserole. Instead of rolling each enchilada individually, the ingredients are stacked in layers, similar to a lasagna. It’s the ultimate comfort food that combines tender tortillas, zesty enchilada sauce, protein-packed beans, and melted cheese for a satisfying meal. It's versatile, easy to customize, and makes a fantastic main course for any dinner table.
Ingredients List for Vegetarian Enchilada Casserole
To make this dish come together beautifully, you'll need the following ingredients:
- 1 Tablespoon oil: Use vegetable oil or olive oil to sauté the vegetables.
- 1 medium red onion, chopped: Adds a savory sweetness to the dish.
- 2 cloves garlic, minced: Gives the casserole a rich, aromatic flavor.
- 1 medium green bell pepper, chopped: Adds crunch and a mild, sweet taste.
- 1 medium sweet red pepper, chopped: Balances the flavor with a slight tang and vibrant color.
- 2 teaspoons chili powder: Provides a smoky and spicy kick.
- 1 teaspoon cumin: Enhances the earthy, nutty flavors of the casserole.
- 1 teaspoon smoked paprika: Adds depth and a slightly sweet, smoky flavor.
- 14 ounces red beans, drained and rinsed (1 can): Packed with protein and fiber, red beans provide a hearty texture.
- 1 cup sweet corn (drained): Adds a touch of sweetness and color.
- Salt and pepper to taste: Balances the flavors of the dish.
- 6 corn or flour tortillas (cut into strips): These form the "layers" of the casserole.
- 12 ounces Chipotle Enchilada Sauce: Either homemade or from a can, enchilada sauce is the key to bringing it all together.
- 1 cup shredded Monterey Jack cheese: Creamy, melty cheese that’s ideal for casseroles.
- ½ cup fresh cilantro: For garnish and an extra burst of freshness.
Simple Queso or Cheese Sauce Recipe
- ¾ cup whole milk: Forms the base for a creamy sauce.
- 1 Tablespoon cornstarch: Thickens the queso.
- 8 ounces shredded cheddar cheese: Cheddar gives the queso its signature sharp, cheesy flavor.
- 10 ounces diced tomatoes and chilies (like Ro*Tel), drained (optional): Adds a little extra zest and spice to your queso, but is completely optional.
Substitutions and Variations
This Vegetarian Enchilada Casserole is already loaded with flavors, but it’s also incredibly versatile. Here are some ideas for substitutions and variations to cater to your taste or dietary needs:
- Vegan Option: Swap out the cheese and queso sauce for vegan cheese and a dairy-free cheese sauce. Use a plant-based milk, such as almond or oat milk, in the queso.
- Different Beans: You can replace red beans with black beans, pinto beans, or even lentils for a different texture and flavor.
- Add More Veggies: Zucchini, spinach, or mushrooms are great additions if you want to load this casserole with more vegetables.
- Tortillas: Both corn and flour tortillas work well, but you could also use whole wheat or gluten-free tortillas depending on your preferences.
- Spice Level: To make it spicier, consider adding jalapeños or increasing the amount of chili powder.
Step-by-Step Cooking Instructions
Here’s how to make your Vegetarian Enchilada Casserole from start to finish:

How to Cook Vegetarian Enchilada Casserole: A Step-by-Step Guide
Step 1: Prep the Vegetables
Start by prepping your vegetables. Chop the red onion, garlic, green bell pepper, and red sweet pepper. Set them aside for later use.
Step 2: Sauté the Vegetables
Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, which should take about 3-4 minutes. Add the green bell pepper and sweet red pepper, and continue cooking for another 5 minutes until the vegetables are softened.
Step 3: Season the Vegetables
Once the veggies are softened, add chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the vegetables evenly with the spices and cook for another 1-2 minutes.
Step 4: Add the Beans and Corn
Stir in the drained and rinsed red beans along with the cup of sweet corn. Mix everything together and cook for an additional 2 minutes to ensure all the flavors are well combined.
Step 5: Prepare the Tortilla Strips
While the vegetables are cooking, cut the tortillas into strips. You can stack the tortillas to make the cutting easier. These strips will act as layers in your casserole.
Step 6: Layer the Casserole
Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, begin layering your casserole. Start by spreading a thin layer of enchilada sauce at the bottom. Add a layer of tortilla strips, followed by a layer of the sautéed vegetable mixture. Drizzle with more enchilada sauce and sprinkle with shredded Monterey Jack cheese. Repeat the layering process, finishing with a final layer of tortillas, enchilada sauce, and cheese on top.
Step 7: Bake the Casserole
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
Step 8: Make the Queso
While the casserole is baking, prepare the queso. In a small saucepan, heat the milk over medium heat until warm but not boiling. Whisk in the cornstarch until fully dissolved. Add the shredded cheddar cheese and stir continuously until the cheese melts and the sauce thickens. If you’re adding diced tomatoes and chilies, stir them in at this point.
Step 9: Garnish and Serve
Once the casserole is done baking, remove it from the oven and let it cool for 5 minutes. Garnish with fresh cilantro and drizzle with queso if desired.
Common Mistakes to Avoid
Here are some common pitfalls to watch out for when making your Vegetarian Enchilada Casserole:
- Using Too Much Sauce: It’s tempting to drench the casserole in sauce, but using too much can make the dish soggy. Stick to the recommended amounts for the best texture.
- Skipping the Foil: Baking the casserole covered ensures that the tortillas don’t dry out. Don’t forget to remove the foil in the final minutes to get that delicious, bubbly cheese topping.
- Not Draining the Beans and Corn: Make sure to drain and rinse your canned beans and corn to avoid adding excess liquid to the casserole.
Serving and Presentation Tips
How to Serve Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole is best served hot, straight out of the oven. You can plate it as a main dish alongside some simple sides like Mexican rice, a fresh green salad, or guacamole. For an extra indulgent touch, drizzle more queso sauce or a dollop of sour cream on top before serving.
Presentation Ideas for Vegetarian Enchilada Casserole
For a beautifully presented casserole, garnish with fresh cilantro, avocado slices, or chopped green onions. A sprinkle of crumbled queso fresco can add an extra layer of flavor and elegance to the dish.
Vegetarian Enchilada Casserole Recipe Tips
- Make-Ahead: You can assemble the casserole up to a day in advance and refrigerate it. Just bake it when you're ready to serve.
- Freezing: This casserole freezes well. Just make sure it’s fully cooled before wrapping it tightly in plastic wrap and aluminum foil.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Frequently Asked Questions (FAQs)
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole and refrigerate it for up to 24 hours before baking. This makes it a perfect dish for meal prep or when you're expecting guests.
Is This Recipe Spicy?
The level of spiciness depends on the enchilada sauce and the optional diced tomatoes with chilies. If you prefer a milder dish, opt for mild enchilada sauce and omit the chilies.
Can I Freeze Vegetarian Enchilada Casserole?
Absolutely! You can freeze the casserole after baking. Let it cool completely, then cover it tightly and store it in the freezer for up to 3 months.
What Can I Serve With Vegetarian Enchilada Casserole?
This casserole pairs beautifully with Mexican rice, black beans, or a fresh green salad. You could also serve it with guacamole, salsa, or tortilla chips.
Conclusion
Vegetarian Enchilada Casserole is an easy, versatile, and delicious dish that’s perfect for any night of the week. With its layers of flavor-packed vegetables, tortillas, and melted cheese, it’s bound to become a family favorite. Give this recipe a try today, and don’t forget to customize it to your liking with the various substitutions and variations! Happy cooking!
PrintVegetarian Enchilada Casserole Recipe
This flavorful Vegetarian Enchilada Casserole is packed with wholesome ingredients like red beans, corn, and bell peppers. Layered with tortillas, enchilada sauce, and melted cheese, it’s an easy-to-make, one-pan dish perfect for weeknight dinners. Keywords include enchilada casserole, vegetarian recipe, and Mexican comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 Tablespoon oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces red beans, drained and rinsed (1 can)
- 1 cup sweet corn (drained)
- Salt and pepper to taste
- 6 corn or flour tortillas (cut into strips)
- 12 ounces Chipotle Enchilada Sauce Recipe (or use a 10-ounce can enchilada sauce)
- 1 cup shredded Monterey Jack cheese
- ½ cup fresh cilantro
- ¾ cup whole milk
- 1 Tablespoon cornstarch
- 8 ounces shredded cheddar cheese
- 10 ounces Diced Tomatoes and Chilies (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a pan, sauté onions, garlic, and bell peppers until softened. Add chili powder, cumin, and smoked paprika.
- Stir in red beans, corn, salt, and pepper.
- Layer half the tortilla strips on the bottom of a baking dish, top with bean mixture and half the enchilada sauce.
- Repeat layers and top with shredded cheese.
- Bake for 25-30 minutes until bubbly.
- For queso sauce, heat milk and cornstarch until thickened. Stir in cheddar cheese until melted.
- Serve casserole topped with cilantro and queso sauce.
Notes
- For extra spice, use Ro*Tel diced tomatoes and chilies in the queso sauce.
- Flour tortillas add a soft texture, while corn tortillas offer more structure.
- Make it vegan by using dairy-free cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 740mg
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