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    Home » Gluten Free

    Vegetarian Enchilada Casserole

    Published: Jun 18, 2022 · Modified: Oct 17, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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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.

    Jump to:
    • 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

    • 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
    skillet enchiladas
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    5 from 6 votes

    Vegetarian Enchilada Casserole Recipe

    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

    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.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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