Name: Vegetarian Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can refried pinto beans; 1 red bell pepper, finely diced (1 cup); 1 (4–5 oz) can mild diced green chilis (optional); 3/4 cup canned corn; 1 teaspoon each: garlic powder, onion powder, cumin, smoked paprika; 3/4 teaspoon kosher salt; 2 cups (8 oz) shredded Mexican blend cheese; 12 corn tortillas, cut in half; 2 1/2 to 3 cups mild red enchilada sauce (about 18–22 oz); Garnish: finely minced red onion, green onion, cilantro

Vegetarian Enchilada Casserole

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This vegetarian enchilada casserole is cheesy, hearty, and packed with Tex-Mex flavor. Easier than rolling enchiladas, it’s layered with beans, veggies, tortillas, and enchilada sauce for a crowd-pleasing dinner.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 slices (6 servings)
Category: Main Dish
Method: Baked
Cuisine: Tex-Mex
Diet: Vegetarian

Ingredients

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can refried pinto beans

1 red bell pepper, finely diced (1 cup)

1 (4–5 oz) can mild diced green chilis (optional)

3/4 cup canned corn

1 teaspoon each: garlic powder, onion powder, cumin, smoked paprika

3/4 teaspoon kosher salt

2 cups (8 oz) shredded Mexican blend cheese

12 corn tortillas, cut in half

2 1/2 to 3 cups mild red enchilada sauce (about 18–22 oz)

Garnish: finely minced red onion, green onion, cilantro

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Instructions

Preheat oven to 400°F (200°C).

In a large bowl, mix together the black beans, refried beans, red pepper, green chilis, corn, spices, and salt to make the filling.

Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.

Layer 4 tortilla halves to cover the bottom. Spread with 1/2 cup enchilada sauce, then half of the bean mixture, 1/2 cup cheese, and 1/2 cup enchilada sauce.

Repeat with 4 more tortillas, remaining filling, 1/2 cup cheese, and 1/2 cup sauce.

Top with the last 4 tortillas, spread with remaining enchilada sauce (about 1 cup), and sprinkle with the remaining 1 cup cheese.

Cover with foil and bake 25 minutes. Remove foil and bake uncovered for 5 minutes. Optional: broil for 1 minute for golden cheese topping.

Rest 5 minutes before slicing into 12 pieces. Garnish with red onion, green onion, and cilantro. Serve warm.

Notes

Vegan option: Substitute dairy-free cheese (Daiya or Violife recommended).

Spicy variation: Use medium or hot enchilada sauce, or add diced jalapeños to the filling.

Green enchiladas: Swap red enchilada sauce with salsa verde.

Meal prep tip: Leftovers keep well refrigerated for up to 4 days and reheat beautifully.

Find it online: https://allrecipesmade.com/vegetarian-enchilada-casserole/