Description
An easy and delicious vegetarian enchilada casserole perfect for weeknight meals. This meatless dish features layers of tortillas, beans, corn, peppers, and cheese in a flavorful enchilada sauce.
Ingredients
Scale
- 1 can Black Beans
- 1 can Refried Beans
- 1 Red Bell Pepper
- 1 can Green Chilis
- 1 cup Corn
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 2 cups Enchilada Sauce
- 8 pieces Tortillas
- 2 cups Cheese
- 1 medium Avocado (optional topping)
- 1/4 cup Cilantro (optional topping)
- 2 Lime Wedges (optional topping)
- 1/2 cup Sour Cream or Greek Yogurt (optional topping)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine black beans, refried beans, diced red pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and salt. Stir well until everything is evenly mixed.
- Spoon a thin layer of enchilada sauce into a 9 x 13″ baking dish.
- Layer 4 halved tortillas over the sauce. Spoon ½ cup of enchilada sauce over these tortillas, then add half of your filling mixture and ½ cup of cheese.
- Place another 4 halved tortillas on top, followed by the remaining filling, ½ cup of cheese, and ½ cup of enchilada sauce.
- Finish with a final layer of 4 halved tortillas, topping them with the remaining enchilada sauce and another cup of cheese.
- Cover the dish with foil and bake it in the preheated oven for 25 minutes.
- Remove the foil and bake uncovered for an additional 5 minutes. Broil for 1 minute until the cheese is bubbly and lightly browned.
- Allow the casserole to rest for 5 minutes once it’s done.
- Slice and garnish with chopped red onions, green onions, and fresh cilantro. Optional: Serve with slices of avocado and lime wedges.
Notes
- You can prepare this vegetarian enchilada casserole up to 24 hours in advance.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- For a spicier vegetarian enchilada bake, add diced jalapeños to the filling.
- Consider using a hot enchilada sauce for a spicy vegetarian enchilada casserole.
- This meatless enchilada casserole is easily adaptable for dietary needs.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: Vegetarian Enchilada Casserole, Vegetarian enchilada bake, Easy vegetarian enchilada casserole, Meatless enchilada casserole, Plant-based enchilada casserole, How to make vegetarian enchilada casserole, Cheesy vegetarian enchilada casserole, Spicy vegetarian enchilada casserole, Quick vegetarian enchilada casserole, Vegetarian enchilada casserole with beans, Vegetarian enchilada casserole with corn, Enchilada casserole without meat, Vegetarian Mexican casserole