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 hefiarty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties.
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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.
Do you love Mexican flavors? Try some of our family's favorite recipes like the Black Bean Chalupas, Corn and Bean Quesadillas, Chicken Enchilada Quinoa, and Spinach Mushroom Quesadillas.
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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 come in handy for quick meals
- 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 bell peppers. Cook and stir until tender, 2-3 minutes.
- Add garlic, and jalapenos and cook for another minute.
- Stir in black 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 chopped cilantro
Serving
Serve hot veggie 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
- Black beans can be substituted with red kidney beans or a protein of your choice
- Add more enchilada sauce to make the dish saucier.
Can I Use Flour Tortillas Instead of Corn?
Corn tortillas are traditionally used to make enchiladas. You can substitute with flour tortillas if you like but they will have a slightly chewy bite to them
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
Recipe Video
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.
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.
Michelle says
Can we substitute flour tortillas?
Archana says
Yes, you can. Cut them into smaller pieces.
Sally says
Nice and quick meal, will try.
Can you provide link to your cast iron skillet that you are using?
Archana says
Hi Sally, the skillet is linked on the recipe card under the equipment section. Hope it helps.
Devika Varma says
Thank you for this lovely recipe. My seven year gobbles it up. He says he wants this recipe when he is a grown up so that he can have this for dinner every night when he is older. All of us enjoyed it.
Archana says
Best review!! Thank you!!
Sherri says
Excellent! I made this for dinner tonight exactly as written. I loved it and so did my very picky husband. I served it with Spanish rice for my husband and cauliflower rice for me. I will definitely add this to my recipe rotation. Always happy to find a plant based recipe that we both enjoy.
Archana Mundhe says
I’m so happy to hear that! Love that it was a hit with both you and your husband — especially with different sides to make it work for both of you! Thank you for trying the recipe and sharing your feedback. So glad it’s going into your rotation!