Vegetarian Enchilada Casserole

Why You’ll Love This Recipe

I love how easy this casserole is to assemble—no fiddly rolling required. Everything layers beautifully in the pan, bakes until hot and cheesy, and slices neatly into portions for serving. It’s also versatile: I can make it spicier, use green enchilada sauce, or even swap in vegan cheese. It’s one of those dishes I can count on for family dinners, potlucks, or meal prep, and it reheats like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (15-ounce) can refried pinto beans

• 1 red bell pepper, finely diced (about 1 cup)

• 1 (4–5-ounce) can mild diced green chilis (optional)

• ¾ cup canned corn

• 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika

• ¾ teaspoon kosher salt

• 2 cups (8 oz) shredded Mexican blend cheese

• 12 corn tortillas, cut in half

• 2 ½ to 3 cups mild red enchilada sauce (about 18–22 oz)

• Finely minced red onion, green onion, and cilantro, for garnish

Directions

1. I preheat the oven to 400°F.

2. In a large bowl, I combine the black beans, refried beans, red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt to make the filling.

3. I spoon just enough enchilada sauce into the bottom of a 9×13-inch baking dish to cover it lightly.

4. I place 4 tortillas over the sauce, spoon ½ cup enchilada sauce on top, then spread half of the filling. I sprinkle on ½ cup cheese and drizzle about ½ cup more enchilada sauce.

5. I repeat the layers: 4 more tortillas, the rest of the filling, ½ cup cheese, and ½ cup sauce.

6. For the final layer, I add the last 4 tortillas, pour the remaining enchilada sauce (about 1 cup), and top with the rest of the cheese (about 1 cup).

7. I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake uncovered for another 5 minutes. If I want extra browning, I broil for 1 minute.

8. I let the casserole rest for 5 minutes before slicing into 12 servings. I garnish with red onion, green onion, and cilantro before serving.

Servings and timing

This casserole makes 6 servings (12 slices).

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Vegan version: I use dairy-free cheese such as Daiya or Violife.

• Spicy twist: I use hot enchilada sauce or add chopped jalapeños to the filling.

• Green enchiladas: I swap red enchilada sauce for salsa verde.

• Extra protein: I mix in quinoa or lentils with the beans.

• Different veggies: Zucchini, mushrooms, or spinach work great in the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave or cover a pan of leftovers with foil and reheat in a 350°F oven until hot. It also freezes well: I cool the casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes. I assemble it up to a day in advance, cover it tightly, and refrigerate. I bake it just before serving, adding 5–10 extra minutes to the cook time if baking straight from the fridge.

Can I use flour tortillas instead of corn?

I’ve tried it, but corn tortillas hold up better in this layered casserole. Flour tortillas can become gummy when baked with sauce.

How do I prevent soggy tortillas?

I make sure not to overdo the sauce between layers—just enough to coat. Letting the casserole rest before slicing also helps it set up.

Can I freeze individual slices?

Yes, I wrap cooled slices individually and freeze. They reheat easily in the microwave or oven for quick meals.

What should I serve with this casserole?

I like to serve it with a simple green salad, chips and salsa, or guacamole on the side. A squeeze of lime juice over the top is also a great finishing touch.

Conclusion

Vegetarian Enchilada Casserole is one of those dishes that makes weeknight dinners both easy and exciting. I love how it delivers all the flavors of classic enchiladas without the extra work of rolling them up. With its hearty bean-and-veggie filling, melty cheese, and bold enchilada sauce, it’s the kind of comfort food that keeps everyone coming back for seconds.