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
  • Enchilada sauce (store bought or homemade)
  • Corn (fresh or frozen work!)
  • Black beans
  • Green chilies
  • Shredded Mexican cheese
  • Corn tortillas:
  • Optional: olives, cilantro, sour cream, chopped red onion for serving

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!!

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