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
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
- 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
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
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.