Description
Mexican-inspired vegetarian enchilada casserole melds layers of corn tortillas, beans, peppers, and melted cheese into a hearty comfort meal. Cheesy, spicy, and satisfying, this dish brings southwest flavors straight to your dinner table.
Ingredients
Scale
- 2 cups (473 ml) enchilada sauce (red or green)
- 10–12 small corn tortillas
- 2 cups (226 g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1 cup (150 g) corn kernels (frozen or canned)
- 1 large bell pepper (red or yellow), diced
- 1 medium zucchini, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/4 cup (30 g) sliced black olives (optional)
- 1/2 cup (120 ml) sour cream (optional)
- Sliced avocado (optional for topping)
Instructions
- Prepare the oven by heating to 375F (190C), ensuring optimal cooking temperature for the casserole.
- Warm olive oil in a large skillet over medium heat, gently sautéing diced onion and garlic until they become translucent and fragrant, approximately 3 minutes.
- Introduce diced bell pepper, zucchini, cumin, chili powder, and black pepper to the skillet, allowing vegetables to soften and develop deep, rich flavors for 5 minutes.
- Incorporate black beans, pinto beans, and corn into the vegetable mixture, stirring briefly to combine and heat through for 2 minutes before removing from heat.
- Create a foundation in the baking dish by spreading a thin layer of enchilada sauce, which will prevent sticking and add initial moisture.
- Construct layered stacks alternating between tortillas, prepared vegetable mixture, and cheese, repeating the process until all ingredients are strategically distributed.
- Complete the casserole by generously covering the top with remaining enchilada sauce and a final sprinkle of cheese for maximum flavor and visual appeal.
- Transfer the assembled casserole to the preheated oven, baking for 20-25 minutes until the cheese melts completely and develops a golden, bubbly texture.
- After removing from the oven, enhance the presentation and flavor by garnishing with fresh cilantro, sliced black olives, a dollop of sour cream, and creamy avocado slices.
Notes
- Customize spice levels by adjusting chili powder and cumin to suit personal taste preferences.
- Swap corn tortillas with gluten-free alternatives for those with wheat sensitivities.
- Create a vegan version by using dairy-free cheese and omitting sour cream and cheese layers.
- Enhance protein content by adding quinoa or extra beans to the vegetable mixture for a more nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 30 mg