Zesty Vegetarian Enchilada Casserole Recipe For Cozy Nights

Crafting a mouthwatering vegetarian enchilada casserole brings pure comfort right to your kitchen table.

Layers of soft tortillas, vibrant vegetables, and rich sauce create a meal that feels like a warm embrace.

Cheese melts luxuriously between each carefully assembled component, promising incredible depth of flavor.

Southwest-inspired ingredients dance together, turning simple ingredients into something truly spectacular.

Spices weave through the dish, adding complex notes that make you pause and savor each delicious bite.

Fresh herbs sprinkled on top provide a final burst of brightness that transforms this casserole from good to extraordinary.

What Makes Vegetarian Enchilada Casserole So Tasty

• Customize with Ease: Flexible recipe allows swapping ingredients based on pantry availability or personal taste preferences, making it adaptable for different dietary needs and restrictions.
• Family-Friendly Feast: Packed with colorful vegetables and protein-rich beans, this dish appeals to both kids and adults, creating a crowd-pleasing meal that everyone will enjoy.
• Quick Weeknight Winner: Simple one-dish preparation means less cleanup and faster mealtime, ideal for busy households seeking delicious and nutritious dinner solutions.

Ingredients Checklist for Vegetarian Enchilada Casserole

• Black Beans: A hearty and protein-packed ingredient that adds texture and nutrition to the casserole.
• Corn: A sweet and colorful vegetable that provides additional protein and crunch.

• Red Onion, Green Bell Pepper, Sweet Red Pepper: A colorful blend of vegetables that creates a flavorful base for the casserole.
• Garlic: An aromatic ingredient that enhances the overall depth of flavor.

• Chili Powder, Cumin, Smoked Paprika: A robust spice blend that adds warmth and complexity to the dish.
• Salt, Pepper: Essential seasonings that balance and enhance the other flavors.

• Tortilla Strips: The foundation of the casserole that provides structure and a traditional Mexican texture.
• Enchilada Sauce: A tangy and rich sauce that ties all the ingredients together.
• Queso or Cheese Sauce: A creamy element that adds richness and helps bind the casserole.
• Monterey Jack Cheese: A melty cheese that creates a golden, bubbly topping.
• Cilantro: A fresh herb that adds a bright, zesty garnish to the finished dish.
• Vegetable Oil: Used for sautéing the vegetables and creating a non-stick base.

How to Make Vegetarian Enchilada Casserole

Step 1: Fire Up the Oven

Crank the oven dial to a toasty 375F (190C) and let it warm up while you prep your delicious meal.

Step 2: Sauté Colorful Veggies

Grab a large skillet and drizzle in some oil over medium heat.

• Red onion
• Garlic
• Green bell pepper
• Sweet red pepper

Sizzle and cook these vibrant veggies until they’re wonderfully soft and fragrant, about 5 minutes.

Step 3: Spice Things Up

• Chili powder
• Cumin
• Smoked paprika

Add beans and corn to the skillet, season with salt and pepper, and let everything mingle for 2-3 minutes.

Step 4: Create Delicious Layers

Grab a baking dish and start building your casserole masterpiece.

Layer tortilla strips, the bean mixture, and enchilada sauce.

Keep stacking those layers, making sure to end with a generous pour of sauce.

Step 5: Cheese Lover’s Dream

Drizzle queso or cheese sauce over the entire casserole.

Sprinkle a blanket of shredded Monterey Jack cheese on top for maximum meltiness.

Step 6: Bake to Perfection

Slide the casserole into the preheated oven and bake uncovered for 20-25 minutes.

Watch for the cheese to become bubbly and golden.

Step 7: Fresh Finishing Touch

Scatter fresh cilantro across the top of your casserole just before serving.

Enjoy your flavor-packed vegetarian feast!

Pro Tips for Vegetarian Enchilada Casserole Success

• Toast spices like chili powder and cumin in the skillet before adding vegetables to intensify their aromatic qualities and deepen the overall taste profile.
• Use slightly stale or day-old tortillas to help them maintain structure and absorb sauce without becoming mushy during baking.
• Let the casserole rest for 5-10 minutes after baking to allow cheese to set and make slicing easier, ensuring perfect serving portions.
• Swap beans with quinoa or add plant-based protein like tempeh for extra nutrition and varied texture in the vegetarian dish.
• Choose a high-quality enchilada sauce or make your own from scratch to control sodium levels and enhance the homemade flavor experience.

Variations to Customize Vegetarian Enchilada Casserole

• Vegan Enchilada Bake: Replace cheese with nutritional yeast or vegan cheese alternatives, use plant-based enchilada sauce, and swap queso with cashew cream sauce.
• Gluten-Free Pepper Casserole: Use corn tortillas or gluten-free tortilla strips, ensure enchilada sauce is gluten-free, and check all spice blends for potential gluten contamination.
• Low-Carb Zucchini Version: Substitute tortilla strips with thinly sliced zucchini layers, reduce corn quantity, and add extra protein like shredded chicken or tofu.
• Spicy Southwest Remix: Increase chili powder, add jalapeños, incorporate diced green chiles, and top with extra hot sauce for heat lovers.

Serving Tips for Vegetarian Enchilada Casserole

• Flavor Fiesta Plating: Serve this vibrant casserole with a zesty side of fresh pico de gallo or chunky salsa for a burst of bright, tangy flavors that complement the rich, warm dish.
• Creamy Cool Companion: Add a dollop of cool sour cream or Greek yogurt on top to balance the spicy notes and provide a refreshing contrast to the warm, cheesy layers.
• Green Crunch Boost: Sprinkle extra chopped fresh cilantro or sliced green onions just before serving to add a pop of color, fresh herbal notes, and a delightful crisp texture to the casserole.
• Fresh Side Kick: Pair with a crisp mixed green salad dressed with lime vinaigrette to create a complete, balanced meal that offers a light, refreshing counterpoint to the hearty casserole.

Storage Advice for Vegetarian Enchilada Casserole

• Store leftovers in an airtight container for up to 4 days, ensuring the casserole cools completely before sealing.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for 2-3 months. Place in a freezer-safe container to prevent freezer burn.
• Place individual portions on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Stir between intervals to distribute heat evenly.
• Preheat oven to 350F, cover casserole with foil to prevent drying, and warm for 15-20 minutes. Remove foil during the last 5 minutes to crisp the cheese top.

FAQs

• Are the ingredients easy to find?

Most ingredients like beans, corn, tortillas, peppers, and cheese are common in grocery stores. You can find them in the international, produce, and dairy sections.

• Can I make this recipe spicy?

Yes, add extra chili powder, red pepper flakes, or use a hot enchilada sauce to increase the heat level. Adjust spices according to your preference.

• Is this recipe gluten-free?

To make it gluten-free, use corn tortillas instead of wheat tortillas and check that your enchilada sauce is gluten-free. Most other ingredients are naturally gluten-free.

• How can I add more protein?

Include plant-based protein like black beans, pinto beans, quinoa, or crumbled tofu. You can also mix different beans for added nutrition and texture.

Vegetarian Enchilada Casserole Recipe

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4.7 from 23 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Mexican-inspired Vegetarian Enchilada Casserole delivers layers of comfort and zesty flavors that dance across your palate. Hearty beans, roasted vegetables, and melted cheese create a satisfying meal packed with southwestern charm you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 can (14 ounces/400 grams) red beans, drained and rinsed
• 1 cup (150 grams) sweet corn, drained
• 6 corn or flour tortillas, cut into strips
• 1 cup (100 grams) shredded Monterey Jack cheese
• 12 ounces (340 grams) Chipotle Enchilada Sauce

Vegetables and Spices:

• 1 medium red onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium sweet red pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup (20 grams) fresh cilantro
• 1 tablespoon oil

Queso/Cheese Sauce:

• 3/4 cup (180 milliliters) whole milk
• 1 tablespoon cornstarch
• 8 ounces (226 grams) shredded cheddar cheese
• 10 ounces (280 grams) diced tomatoes and chilies (optional)

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Instructions

1. Warm the oven to 375F (190C) for optimal baking conditions.
2. Sauté chopped red onion, garlic, green and red bell peppers in a skillet over medium heat until vegetables become tender and translucent, approximately 5 minutes.
3. Introduce aromatic spices including chili powder, cumin, and smoked paprika to develop rich flavor profiles.
4. Incorporate black beans and corn into the vegetable mixture, seasoning with salt and pepper, and allow ingredients to meld together for 2-3 minutes.
5. Create layered structure in baking dish by alternating tortilla strips, spiced vegetable-bean mixture, and enchilada sauce, ensuring each layer is evenly distributed.
6. Complete the casserole layers, making certain the final top layer is covered with enchilada sauce.
7. Generously drizzle queso or cheese sauce across the entire casserole surface.
8. Sprinkle shredded Monterey Jack cheese over the top for a golden, melted finish.
9. Bake uncovered for 20-25 minutes until cheese becomes golden and bubbling.
10. Remove from oven and garnish with fresh chopped cilantro for a vibrant presentation.

Notes

• Select corn tortillas for a gluten-free option, ensuring all ingredients are certified gluten-free.
• Choose low-sodium beans and enchilada sauce to control salt intake for health-conscious eaters.
• Swap dairy cheese with vegan alternatives like nutritional yeast or plant-based cheese for dairy-free diets.
• Enhance protein content by adding quinoa or extra beans to make the casserole more filling and nutritionally balanced.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 335 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 33 g
• Fiber: 7 g
• Protein: 18 g
• Cholesterol: 45 mg