Description
Veggie Enchilada Casserole brings together the vibrant flavors of Mexican cuisine, combining bell peppers, zucchini, black beans, and cheese all smothered in a tangy enchilada sauce. Perfect for meatless dinners, this casserole is hearty, customizable, and easy to make, making it an ideal choice for busy weeknights or special occasions. It’s filling, healthy, and a guaranteed crowd-pleaser!
Ingredients
Scale
For the Casserole:
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 medium zucchinis, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8–10 corn tortillas, cut into strips
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced jalapeños
- Sliced avocado or guacamole
- Lime wedges
Instructions
- Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and sauté until softened (about 4-5 minutes). Add the zucchini, corn, black beans, chili powder, cumin, and garlic powder, and cook for another 5 minutes. Season with salt and pepper to taste.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom. Layer half of the tortilla strips, followed by half of the vegetable mixture, and top with half of the shredded cheese. Repeat the layers with the remaining tortillas, vegetables, and cheese.
- Bake the Casserole: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and the cheese is melted.
- Serve and Enjoy: Let the casserole cool for a few minutes. Top with cilantro, sour cream, jalapeños, avocado, or your favorite toppings. Serve with a side of Mexican rice or refried beans.
Notes
- Make it Gluten-Free: Use gluten-free tortillas to make this dish gluten-free.
- For More Protein: Add cooked chicken, ground turkey, or tofu to the casserole for a protein boost.
- Vegan Option: Omit the cheese or use a plant-based cheese alternative for a vegan casserole.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Veggie Enchilada Casserole, Vegetarian Enchiladas, Mexican Casserole, Meatless Enchilada, Healthy Casserole