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.
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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 Vegetarian 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 tortilla 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 a protein of your choice
- Add more enchilada sauce to make the dish saucier.
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
Vegetarian Enchilada Casserole Recipe
Equipment
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.
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