Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!
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.
Next I layer the the ingredients between three layers and top with cheese! Bake for 20 minutes in a 400 degree oven until the cheese is melted and bubbly.
Serve with fresh cilantro, black olives, sour cream and extra enchilada sauce on the side!!
Vegetarian Enchilada Casserole
- 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
- 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 ⅓ of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, ⅓ of the sauce and ⅓ of the cheese.
- Repeat with a layer of ⅓ of the tortillas and the remaining half of the beans, corn and green chilies. Spread ⅓ of the enchilada sauce on top and sprinkle with ⅓ of the cheese.
- Layer on the remaining tortillas, sauce and cheese.
- Cover with foil and bake for 15-20 minutes or until the cheese is melted and the casserole is warmed through.
- Serve immediately with olives, cilantro, sour cream if desired.