Vegetarian Enchilada Casserole

This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! A hearty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties.

While we love Mexican food, especially the enchiladas filling them individually can be time-consuming. Making it in an oven-safe skillet allows for making it a one-pot meal, where you saute the veggies on the stovetop and then pop it in the oven as the cheese topping melts to ooey-gooey perfection. A great way to enjoy all the flavors and the best part is that there is only one pan to clean.

This simplified Mexican-inspired recipe is super versatile, I have made this version using black beans but you can add a protein of your choice. I have used an enameled cast iron pan, but you can use any oven-safe skillet instead.

Ingredients

• Homemade Enchilada Sauce - I love using homemade enchilada sauce but you can also use store-bought canned enchilada sauce
• Veggies - onions, peppers, jalapenos, and corn. You can also add more veggies of your choice
• Spices - red chili powder and ground cumin add a touch of spice and earthy flavors.
• Beans - smooth and creamy canned black beans are convenient and a good source of protein and fiber
• Corn Tortillas - corn tortillas add authentic flavors and a nice texture to the dish
• Cheese - Mexican cheese blend is ideal for this dish, but feel free to use your favorite cheese

How to make Enchilada Casserole

• Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add onion and red peppers. Cook and stir until tender, 2-3 minutes.
• Add garlic, and jalapenos and cook for another minute.

• Stir in beans, corn, chili powder, cumin, and enchilada sauce. Stir in tortilla strips.
• Bring to a gentle boil. Spread cheese on top with cheese.

• Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes.
• Garnish with cilantro

Serving

Serve hot enchilada casserole topped with a dollop of sour cream, sliced avocadoes, and crunchy tortillas chips.

Tips and Substitutes

• To make enchilada casserole vegan, substitute the Mexican cheese blend with dairy-free shredded cheese
• This casserole dish is medium spicy, to make it spicier add additional jalapeno or spicy red chili powder
• Blacks beans can be substituted with red kidney beans or protein of your choice
• Add more enchilada sauce to make the dish saucier or if you add more veggies or protein

More Mexican-Inspired Recipes

• Enchilada Quinoa with Chicken
• Black Bean and Corn Quesadillas
• Spinach and Mushroom Quesadillas
• Chicken Tinga Tacos
• Blackened Fish Tacos
• Spicy Taco Pasta

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe Save Saved!

5 from 2 votes

Skillet Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dinner, Lunch

Cuisine: American

Servings: 4

Calories: 415kcal

Author: Archana Mundhe

Equipment

• skillet

Ingredients

• ▢ 1 tablespoon oil
• ▢ 1 cup yellow onion diced
• ▢ 1 cup red pepper diced
• ▢ 1 jalapeno diced
• ▢ 3 garlic cloves minced
• ▢ 15 oz canned black beans rinsed and drained
• ▢ 10 oz enchilada sauce **
• ▢ 1 cup frozen corn
• ▢ 1 teaspoon red chili powder
• ▢ ½ teaspoon ground cumin
• ▢ 6 corn tortillas 6 inches, cut into ½-inch strips
• ▢ 1 cup shredded Mexican cheese blend

Optional toppings

• ▢ ½ cup fresh cilantro finely chopped
• ▢ 1 avocado peeled and sliced
• ▢ ½ cup sour cream
• ▢ 1 lime cut into wedges

Instructions

• Preheat the oven to 400°. Heat oil in an 11-inch cast-iron or an ovenproof skillet over medium-high heat. Add onion and peppers. Cook and stir until tender, 2-3 minutes.
• Add garlic, and jalapenos and cook for another minute. Stir in corn, beans, enchilada sauce, chili powder, ground cumin. Stir in tortilla strips.
• Simmer, uncovered on medium heat until tortilla strips are softened, 3-5 minutes.
• Sprinkle cheese on top. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. Garnish with cilantro.
• Serve with a dollop of sour cream, sliced avocados, and a squeeze of lime for a tangy touch.

Video

Notes

• To make enchilada casserole vegan, substitute the Mexican cheese blend with dairy-free shredded cheese
• This casserole dish is medium spicy, to make it spicier add additional jalapeno or spicy red chili powder
• Blacks beans can be substituted with red kidney beans or protein of your choice
• Add more enchilada sauce to make the dish saucier or if you add more veggies or protein
• Nutrition values also include optional toppings. 

Nutrition

Calories: 415kcal | Carbohydrates: 58g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1225mg | Potassium: 724mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2155IU | Vitamin C: 63mg | Calcium: 277mg | Iron: 4mg

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry