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Easy Vegetarian Enchilada Casserole

Savory Easy Vegetarian Enchilada Casserole for Cozy Nights

Enjoy the comforting flavors of Easy Vegetarian Enchilada Casserole, perfect for busy weeknights and customizable for all tastes.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 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
  • 1 can Refried Beans Adds creaminess and texture
  • 1 medium Red Bell Pepper Offers sweetness and crunch
  • 1 can Green Chilis Adds heat and flavor
  • 1 cup Corn Frozen corn works as a substitute
  • 1 tsp Garlic Powder Enhances overall flavor
  • 1 tsp Onion Powder Adds depth of flavor
  • 1 tsp Cumin Provides an earthy warmth
  • 1 tsp Smoked Paprika Adds smoky depth
  • 1 tsp Kosher Salt Essential for seasoning
  • 2 cups Enchilada Sauce Central to the dish's flavor
  • 8 pieces Tortillas Choose corn or flour, cut in half
  • 2 cups Cheese Adds creaminess and flavor
Optional Toppings
  • 1 medium Avocado Offers creaminess
  • 1/4 cup Cilantro Adds freshness
  • 2 pieces Lime Wedges Provides a tangy burst
  • 1/2 cup Sour Cream or Greek Yogurt Adds richness

Equipment

  • Oven
  • Mixing bowl
  • Baking Dish

Method
 

Directions
  1. Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking your Easy Vegetarian Enchilada Casserole.
  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 kosher salt.
  3. Begin your casserole by spooning a thin layer of enchilada sauce into a 9 x 13" baking dish.
  4. Layer four halved tortillas over the sauce, drizzle about ½ cup of enchilada sauce, add half of the filling mixture and ½ cup of cheese.
  5. For the second layer, add another set of four halved tortillas, pour on the remaining filling mixture, more enchilada sauce, and another ½ cup of cheese.
  6. Top off your casserole with a final layer of four halved tortillas, drizzle with any remaining enchilada sauce and sprinkle the last cup of cheese generously over the top.
  7. Cover the casserole with foil and bake in the preheated oven for 25 minutes.
  8. After 25 minutes, remove the foil and bake uncovered for an additional 5 minutes, then switch to broil for 1 minute.
  9. Once baked, let the Easy Vegetarian Enchilada Casserole rest for about 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 450mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Leftovers can be easily reheated and enjoyed fresh with a salad or alongside another dish.

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