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skillet enchiladas
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4.73 from 11 votes

Vegetarian Enchilada Casserole Recipe

Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Lunch
Cuisine: American
Servings: 4
Calories: 415kcal
Author: Archana Mundhe

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. 

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
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