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Easy Vegetarian Enchilada Casserole

Easy Vegetarian Enchilada Casserole That Everyone Will Love

This Easy Vegetarian Enchilada Casserole is a quick and delightful dish perfect for busy weeknights, packed with flavors that appeal to vegetarians and meat-lovers alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can Black Beans Canned or cooked for convenience
  • 1 can Refried Beans Homemade or canned
  • 1 medium Red Bell Pepper Finely chopped
  • 1 can Green Chilis Diced jalapeños for extra spice
  • 1 cup Corn Frozen corn works as a substitute
  • 1 teaspoon Garlic Powder Can use fresh garlic (1 clove = 1/8 tsp powder)
  • 1 teaspoon Onion Powder Can sauté fresh onion for more flavor
  • 1 teaspoon Cumin Optional for flavor
  • 1 teaspoon Smoked Paprika Use regular paprika if preferred
  • 1 teaspoon Kosher Salt Adjust based on dietary preferences
  • 2 cups Enchilada Sauce Store-bought or homemade
  • 8 pieces Tortillas Corn or flour, cut in half
  • 1 cup Cheese Vegan cheese available for dairy-free options
For Top Garnishes
  • 1 medium Avocado Diced, add before serving
  • 1/4 cup Cilantro Fresh, for garnish
  • 2 pieces Lime Wedges For squeezing over the casserole
  • 1/2 cup Sour Cream or Greek Yogurt For serving

Equipment

  • 9 x 13 inches baking dish

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine black beans, refried beans, red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt.
  3. Spread a layer of enchilada sauce across the bottom of the baking dish.
  4. Place four tortilla halves over the sauce, pour half a cup of sauce, add half of the filling, and sprinkle with ½ cup of cheese.
  5. Repeat layering with another set of tortillas, remaining filling, ½ cup of cheese, and ½ cup of sauce.
  6. For the final layer, place remaining tortilla halves, pour the rest of the enchilada sauce, and sprinkle remaining cheese on top.
  7. Cover with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake uncovered for an additional 5 minutes.
  9. Turn on the broiler for about one minute until the cheese is bubbly and golden.
  10. Allow to rest for 5 minutes, then garnish with cilantro and avocado.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 600mgPotassium: 450mgFiber: 10gSugar: 5gVitamin A: 550IUVitamin C: 70mgCalcium: 250mgIron: 3mg

Notes

For best results, cover with foil while baking to retain moisture. Adjust the spice levels and toppings to everyone's taste.

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