Vegetarian Enchilada Casserole

Easy Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! Ready in 40 minutes or less!

Vegetarian Enchilada Casserole | chefsavvy.com

Vegetarian Enchilada Casserole

I’ve been making this Vegetarian Enchilada Casserole at least once a week. It’s super easy to throw together and it tastes amazing! I use a store bought enchilada sauce to save time but you could always make your own enchilada sauce at home!

This Vegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. I start by cutting all of the corn tortillas in half. This helps when cutting the casserole as well as making sure the whole pan gets covered with tortillas.

Enchilada Casserole | chefsavvy.com

Ingredients

  • Onion: Use diced yellow or red onion!
  • Enchilada sauce: You can use either store bought or homemade! I prefer to use the hot enchilada sauce. If you don’t want it as spicy opt for the mild or medium!
  • Corn: Fresh or frozen corn can be used.
  • Black beans: Are rinsed and drained then added to the casserole. Pinto beans can also be used.
  • Green chilies: Don’t worry about these adding heat they are very mild and have a great flavor.
  • Shredded cheese: I like using the 4 cheese Mexican blend. However pepper jack, Monterey jack, cheddar or Colby jack can all be used.
  • Corn tortillas: Are cut in half and layered between the filling. You can also use flour tortillas!
  • Optional for topping: Black olives, fresh chopped cilantro, sour cream or greek yogurt, diced red onion.

Easy Vegetarian Enchilada Casserole | chefsavvy.com

How to make this Vegetarian Enchilada Casserole

Preheat oven to 400 degrees. Meanwhile heat oil in a medium skillet and add in the onion. Sauté until tender 3-4 minutes, set aside. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Layer on the remaining tortillas, sauce and cheese. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through. Serve with fresh cilantro, black olives, sour cream and extra enchilada sauce on the side!!

Tips

  • Use fresh corn if it’s in season if not frozen corn works just as well!
  • For extra heat add in diced jalapeno or chipotle powder!
  • To make this a one pan meal add in shredded chicken or beef!

What to serve with this Enchilada Casserole

Easy Enchilada Casserole | chefsavvy.com

Here are more Mexican Recipes to enjoy!

Vegetarian Enchilada Casserole

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!

Ingredients

  • 1 tablespoon oil
  • 1 large onion diced
  • 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

Instructions

  1. Preheat the oven to 400 degrees.
  2. Meanwhile heat oil in a medium skillet and add in the onion. Sauté until tender 3-4 minutes, set aside.
  3. Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
  4. To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
  5. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
  6. Layer on the remaining tortillas, sauce and cheese.
  7. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.

  8. Serve immediately with olives, cilantro, sour cream if desired.
Nutrition Facts
Vegetarian Enchilada Casserole
Amount Per Serving
Calories 396 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 987mg43%
Potassium 299mg9%
Carbohydrates 51g17%
Fiber 7g29%
Sugar 10g11%
Protein 16g32%
Vitamin A 915IU18%
Vitamin C 6mg7%
Calcium 306mg31%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Easy Dinner, Enchilada Sauce, Mexican, Vegetarian, Vegetarian Enchilada Casserole

 

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