Vegetarian Enchilada Casserole Recipe
This Vegetarian Enchilada Casserole is a hearty, flavorful layered dish featuring black beans, refried pinto beans, diced vegetables, and Mexican seasonings, all topped with melted cheese and enchilada sauce. Perfect for a comforting, meat-free meal that’s easy to prepare and bake, making it ideal for family dinners or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Beans and Vegetables
- 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
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
Other
- 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
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s fully heated when you’re ready to bake the casserole.
- Prepare the filling: In a large bowl, combine the black beans, refried pinto beans, finely diced red bell pepper, diced green chilis (if using), canned corn, garlic powder, onion powder, ground cumin, smoked paprika, and kosher salt. Mix well so the flavors meld together evenly.
- Start layering the casserole: Spoon enough enchilada sauce to just cover the bottom of a 9 x 13-inch baking dish. Layer 4 tortilla halves to cover the bottom evenly. Then spoon about 1/2 cup of enchilada sauce evenly over the tortillas.
- Add first layer of filling and cheese: Spread half of the bean and vegetable filling over the sauce-covered tortillas, followed by 1/2 cup shredded cheese and another 1/2 cup of enchilada sauce.
- Second layer: Add another 4 tortilla halves to cover the first layer, then spoon on the remaining filling. Top with 1/2 cup shredded cheese and 1/2 cup enchilada sauce.
- Top layer: Place the final 4 tortilla halves as the top layer. Pour the remaining enchilada sauce (about 1 cup) on top, then sprinkle with the remaining shredded cheese (about 1 cup) to cover evenly.
- Bake the casserole: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 5 minutes. For a browned, slightly crispy top, optionally broil for about 1 minute—watch closely to prevent burning.
- Rest and garnish: Let the casserole rest for 5 minutes after baking. Garnish with finely minced red onion, green onion, and cilantro if desired. Slice into 12 portions and serve warm.
Notes
- You can optionally add diced green chilies for a mild heat or omit them for a milder flavor.
- If you prefer a spicier dish, consider adding chopped jalapeños or a pinch of cayenne pepper to the filling.
- Use fresh corn instead of canned for a fresher taste, adjusting quantity accordingly.
- Gluten-free corn tortillas make this recipe naturally gluten-free.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven.
- For a vegan version, substitute cheese with vegan cheese and ensure enchilada sauce is dairy-free.
Keywords: Vegetarian enchilada casserole, black bean casserole, Mexican vegetarian recipe, baked enchiladas, meatless Mexican casserole
