Easy Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies, enchilada sauce and corn tortillas! This is an easy vegetarian meal the whole family will love! Ready in 40 minutes or less!
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.
- 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. Or do a mix of all four!
- 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.
How to make this Vegetarian Enchilada Casserole
- Saute vegetables: Heat oil in a medium skillet and add in the onion. Sauté until tender 3-4 minutes, set aside.
- Assemble: Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
- Then 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: in a 400 degree oven 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!!
- Add more veggies! Sweet potatoes, bell peppers, mushrooms and zucchini would all be delicious in vegetarian enchilada casserole recipe. I love to use fresh corn in this recipe if it’s in season. If not frozen corn works just as well!
- For extra heat add in diced jalapeno or chipotle powder!
- Add some protein! To make this a one pan meal add in shredded Mexican chicken or shredded barbaco beef!
What to serve with this Enchilada Casserole
- Side salad
- Homemade tortilla chips
- Creamy confetti corn
- Roasted veggies
- Avocado Corn Black Bean Salsa
- Barbacoa Beef
- Shredded Mexican Chicken
- Spanish Rice
I always tend to go a little crazy with my toppings. (See my king ranch chicken) Here are some of my favorite things to top this casserole with:
- Sour cream or greek yogurt for a lighter option
- Pico de gallo
- Chopped cilantro
- Diced red onion / sliced radish
- Sliced avocado
- Sliced or pickled jalapeños
- Black olives
- Green onions
Storage and Reheating Instructions
- To store: This black bean enchilada casserole simply place leftovers in the refrigerator covered for 3-4 days. Reheat leftovers in the microwave or in a skillet or the oven. You may have to add a splash of water or more enchilada sauce to keep the casserole from drying out in the skillet or oven.
- To freeze: This casserole is super freezer friendly. In fact it’s a great meal to make two of and place the second on directly into the freezer (unbaked or baked totally up to you!) You can also freeze individual portions! To reheat this casserole from frozen simply allow it to thaw overnight in the refrigerator then bake as directed.
Here are more Mexican Recipes to enjoy!
- Easy Enchilada Rice
- Mexican Slow Cooker Stuffed Peppers
- Easy Chicken Enchiladas
- Chipotle Chicken Stuffed Peppers
- Creamy Confetti Corn
Vegetarian Enchilada Casserole
- 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
- Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then 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 immediately with olives, cilantro, sour cream if desired.