Name: Vegetarian Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 1/2-inch strips); 1 cup shredded Mexican cheese blend; ½ cup fresh cilantro (finely chopped); 1 avocado (peeled and sliced); ½ cup sour cream; 1 lime (cut into wedges)

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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.

enchilada casserole in an enameled cast iron pan with avocado, lime wedges, cilantro on the side

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
How to make Vegetarian Enchilada Casserole
Serving
Tips and Substitutes
More Mexican-Inspired Recipes
Recipe

veg enchilada casserole served in a bowl garnished with avocado, sour cream, jalapeños and a lime wedge

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.

steps one through four showing how to saute veggies for enchilada casserole

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.

steps five through eight showing adding of corn, beans, tortilla strips and cheese

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

steps nine and ten with finished casserole garnished 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.

veg enchilada casserole in a white bowl with sliced avocado and jalapeños

More Mexican-Inspired Recipes

Recipe

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.