Description
This vibrant Vegetarian Enchilada Casserole combines sautéed vegetables, black beans, and a zesty enchilada sauce layered between corn tortillas and topped with melted cheese. Baked to perfection, it’s a comforting and nutritious meal perfect for family dinners or gatherings, with optional fresh toppings adding a creamy or creamy-acidic balance.
Ingredients
Scale
Vegetable Mixture
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Casserole Assembly
- 2 cups enchilada sauce
- 8-10 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Avocado
- Sour cream
- Additional cilantro
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Cook Vegetables: Add minced garlic, diced red bell pepper, and zucchini to the skillet. Continue cooking for about 5 more minutes until vegetables become tender.
- Add Beans and Spices: Stir in the corn, black beans, chili powder, cumin, salt, and pepper. Cook together for 2 minutes until flavors combine well, then remove from heat.
- Prepare Base Layer: Pour 1/2 cup enchilada sauce into the bottom of the greased baking dish to create a flavorful base.
- Layer Tortillas and Filling: Lay 3 to 4 corn tortillas over the sauce, overlapping slightly. Spread half of the vegetable mixture evenly on top, then sprinkle with one-third of the shredded cheese.
- Second Layer: Top with another 3 to 4 tortillas, then the remaining vegetable mixture. Add another one-third of the cheese and pour 1/2 cup more enchilada sauce over this layer.
- Top Layer: Place the remaining tortillas on top, pour the last 1/2 cup of enchilada sauce evenly over them, and finish by sprinkling with the remaining cheese.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Cool and Garnish: Allow the casserole to rest for 5 minutes after baking. Garnish with chopped cilantro and serve with optional toppings such as avocado, sour cream, and extra cilantro for added flavor and creaminess.
Notes
- You can customize the vegetables based on seasonal availability or preference; mushrooms or spinach work well too.
- Use gluten-free corn tortillas to keep this dish gluten free.
- For a vegan option, substitute cheese with a plant-based alternative and ensure enchilada sauce is vegan-friendly.
- To reduce sodium, opt for low-sodium canned beans and enchilada sauce.
- Leftovers store well in the refrigerator for 3-4 days and reheat in the oven for best texture.
