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Vegetarian Enchilada Casserole Recipe

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This vegetarian enchilada casserole is packed with layers of black beans, vegetables, enchilada sauce, and gooey cheese. A simple, flavorful dish perfect for a meatless meal, this casserole offers the taste of traditional enchiladas with less effort. Customize with your favorite veggies and enjoy a hearty, satisfying dinner any night of the week. Great for meal prep or feeding a crowd!

Ingredients

Scale
  • 1 can (15 oz) black beans (rinsed and drained)
  • 1 can (10 oz) enchilada sauce
  • 1 bell pepper (diced)
  • 1 zucchini (diced)
  • 1 small onion (diced)
  • 1 cup frozen corn
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 8 small corn or flour tortillas (cut into halves)
  • Fresh cilantro for garnish (optional)

Instructions

  • Preheat oven to 375°F (190°C).
  • In a skillet, sauté the onion, bell pepper, and zucchini over medium heat until softened (about 5-7 minutes).
  • Stir in the black beans, corn, cumin, chili powder, and garlic powder. Simmer for 3 minutes.
  • In a greased baking dish, layer half of the tortillas, followed by half of the bean and veggie mixture, and a layer of cheese.
  • Repeat layers with the remaining tortillas, veggie mixture, and cheese.
  • Pour enchilada sauce evenly over the top.
  • Bake for 25-30 minutes, until bubbly and the cheese is melted. Garnish with cilantro if desired.

Notes

  • You can add cooked quinoa or rice for extra texture.
  • Customize with your favorite vegetables like mushrooms or spinach.

Nutrition

Find it online: https://sandrarecipes.com/vegetarian-enchilada-casserole-recipe/