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!
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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.
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.
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
- Side salad
- Homemade tortilla chips
- Guacamole
- Creamy confetti corn
- Roasted veggies
- Avocado Corn Black Bean Salsa
- Barbacoa Beef
- Shredded Mexican Chicken
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
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
- Preheat the 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 immediately with olives, cilantro, sour cream if desired.
