Name: Vegetarian Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can refried pinto beans; 1 red bell pepper, finely diced (about 1 cup); 1 (4 or 5-ounce) can mild diced green chilis (optional); 3/4 cup canned corn; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3/4 teaspoon kosher salt; 2 cups (8 oz) shredded Mexican blend cheese; 12 corn tortillas, cut in half; 2 1/2 to 3 cups mild red enchilada sauce (about 18 to 22 ounces); Finely minced red onion, green onion, and cilantro, for garnish

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Introduction

This Vegetarian Enchilada Casserole is a hearty and flavorful dish perfect for a comforting meal. Layers of beans, peppers, corn, and cheese come together with rich enchilada sauce for an easy oven-baked dinner the whole family will enjoy.

A white rectangular baking dish filled with three large, rolled enchiladas covered in a rich, dark red sauce. The enchiladas are topped with melted, golden-yellow cheese, finely chopped green onions, and bits of light pink diced onions. The texture of the sauce looks thick and slightly shiny, with some bubbling visible around the edges. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15-ounce can black beans, drained and rinsed
1 15-ounce can refried pinto beans
1 red bell pepper, finely diced (about 1 cup)
1 4 or 5-ounce can mild diced green chilis (optional)
3/4 cup canned corn
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
2 cups (8 oz) shredded Mexican blend cheese
12 corn tortillas, cut in half
2 1/2 to 3 cups mild red enchilada sauce (about 18 to 22 oz)
Finely minced red onion, green onion, and cilantro for garnish

Instructions

Step 1: Preheat your oven to 400°F.
Step 2: In a large bowl, combine the black beans, refried beans, diced red pepper, green chilis (if using), corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt. Mix well to create the filling.
Step 3: Spoon enough enchilada sauce to just cover the bottom of a 9 x 13-inch baking dish. Arrange 4 tortilla halves to cover the entire bottom of the dish, then spoon 1/2 cup of the enchilada sauce over the tortillas.
Step 4: Spread half of the filling over the sauce, sprinkle with 1/2 cup of cheese, and drizzle about 1/2 cup of enchilada sauce on top.
Step 5: Add another layer of 4 tortilla halves, the remaining filling, 1/2 cup cheese, and 1/2 cup enchilada sauce.
Step 6: Place the last 4 tortilla halves on top. Pour the remaining enchilada sauce (about 1 cup) over the top layer and sprinkle with the remaining cheese (about 1 cup).
Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 5 minutes. For a browned top, broil for about 1 minute if desired.
Step 8: Let the casserole rest for 5 minutes before serving. Garnish with finely minced red onion, green onion, and cilantro. Slice into 12 pieces and enjoy.

Tips & Variations

For added heat, use a spicy enchilada sauce or add chopped jalapeños to the filling.
Swap the refried pinto beans for black bean refried beans for a different taste.
Use flour tortillas if corn tortillas are not available, but lightly warm them first to prevent cracking.
Top with sour cream or avocado slices for extra creaminess.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish filled with six large enchiladas covered in melted yellow cheese that stretches unevenly across the top layer. The enchiladas are topped with finely chopped green onions and small bits of white cheese, scattered evenly over the golden, slightly browned surface. The sauce seeps into the edges, showing a rich reddish-brown color beneath the cheese. Some layers of tortillas are visible under the cheese, forming soft, stuffed rolls tightly packed side by side. The dish sits on a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegan?

Yes, you can substitute the Mexican blend cheese with a plant-based cheese alternative and ensure the enchilada sauce contains no animal products to make it vegan.

Can I prepare this recipe ahead of time?

Absolutely. Assemble the casserole a few hours or even the day before baking. Keep it covered in the fridge and bake just before serving, adding a few extra minutes if baking straight from cold.