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Easy Vegetarian Enchilada Casserole

Warm and Cheesy Easy Vegetarian Enchilada Casserole Delight

A simple yet delightful Easy Vegetarian Enchilada Casserole that is perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can Black Beans Provides protein and fiber; canned or cooked beans work perfectly for convenience.
  • 1 can Refried Beans Adds creaminess and texture; both homemade or canned options are great here for ease.
  • 1 medium Red Bell Pepper For sweetness and crunch; substitute with green bell peppers for a milder taste if desired.
  • 1 can Green Chilis Adds heat and flavor; use diced jalapeños for extra spice if you like it hot!
  • 1 cup Corn Offers sweetness and texture; frozen corn can easily replace fresh corn.
  • 1 teaspoon Garlic Powder Enhances overall flavor; fresh garlic can substitute (1 clove = 1/8 tsp powder).
  • 1 teaspoon Onion Powder Adds depth of flavor; you can use sautéed fresh onion for an alternate taste.
  • 1 teaspoon Cumin Provides earthy warmth; feel free to omit if you prefer a different flavor profile.
  • 1 teaspoon Smoked Paprika Adds a smoky depth; regular paprika can be substituted if that's what you have on hand.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust according to your dietary restrictions and taste.
  • 2 cups Enchilada Sauce Central to the dish’s flavor; store-bought for convenience or homemade for a personal touch.
  • 8 pieces Tortillas The structure of the casserole; choose corn or flour tortillas, cut in half for perfect layering.
  • 2 cups Cheese Adds creaminess and flavor; swap for vegan cheese for a dairy-free option.
Optional Toppings
  • 1 medium Avocado Adds creaminess and provides a fresh finish for each serving.
  • 0.25 cup Cilantro Provides freshness; enhances flavor and presentation beautifully.
  • 2 wedges Lime Offers a tangy burst; squeeze on top for an extra flavorful kick.
  • 0.5 cup Sour Cream or Greek Yogurt Adds richness; serves as a creamy touch to balance flavors.

Equipment

  • 9 x 13-inch baking dish
  • Mixing Bowl
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine black beans, refried beans, diced red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and salt. Mix thoroughly.
  3. Spread a thin layer of enchilada sauce on the bottom of a 9 x 13-inch baking dish.
  4. Layer 4 halved tortillas over the sauce, then add ½ cup of enchilada sauce, half of the filling mixture, and ½ cup of cheese. Repeat layering with another layer of tortillas, sauce, and cheese.
  5. Cover with aluminum foil and bake for 25 minutes.
  6. Remove the foil and bake for an additional 5 minutes, then broil for 1 minute until the cheese is bubbly and lightly browned.
  7. Allow the casserole to rest for 5 minutes. Garnish with chopped onions, green onions, and cilantro. Serve with avocado and lime wedges if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 30IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

To ensure the casserole remains moist, cover with foil during baking and adjust baking time if assembled in advance.

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