Vegetarian Enchilada Casserole is a delicious and satisfying dish that’s perfect for a weeknight dinner or a crowd-pleasing meal. This casserole layers soft tortillas with a flavorful mix of beans, vegetables, and enchilada sauce, all topped with gooey melted cheese. It’s an easy-to-make recipe that brings all the bold, zesty flavors of enchiladas without the fuss of rolling each one individually. Packed with protein and fiber from the beans and loaded with fresh veggies, this casserole is a hearty and wholesome meal that everyone will love.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce (store-bought or homemade)
- 8 small corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
- Sliced avocado and sour cream, for serving (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coating of oil.
- Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the red and yellow bell peppers, zucchini, black beans, corn, and diced tomatoes. Stir in the ground cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender.
- Assemble the casserole: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place two corn tortillas on top, tearing them as needed to cover the bottom. Spoon a portion of the vegetable mixture over the tortillas, followed by a sprinkle of cheese. Repeat the layers, ending with a layer of tortillas, enchilada sauce, and the remaining cheese.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, and serve with sliced avocado and sour cream if desired.
This Vegetarian Enchilada Casserole is a crowd-pleaser that’s packed with flavor and nutrients. It’s an easy, versatile dish that can be adapted with your favorite vegetables or beans, making it a go-to recipe for any occasion. Enjoy!
