Why You’ll Love This Recipe
This Vegetarian Enchilada Casserole is everything you love about enchiladas, made easier and without the hassle of rolling individual tortillas. The combination of fresh vegetables, hearty beans, and cheesy goodness will satisfy your cravings for Mexican-inspired comfort food. The rich, smoky flavors from the seasoning and the creamy queso cheese sauce create an irresistible dish that everyone will enjoy. Plus, it’s completely customizable to your liking, and it’s a great way to feed a crowd!
Ingredients
For the Enchilada Casserole:
- 1 tablespoon oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces red beans, drained and rinsed (1 can)
- 1 cup sweet corn (drained)
- Salt and pepper to taste
- 6 corn or flour tortillas, cut into strips
- 12 ounces Chipotle Enchilada Sauce (or use 10-ounce can enchilada sauce)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup fresh cilantro
For the Simple Queso or Cheese Sauce:
- 3/4 cup whole milk
- 1 tablespoon cornstarch
- 8 ounces shredded cheddar cheese
- 10 ounces diced tomatoes and chilies (like Ro*Tel), drained (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Queso Cheese Sauce:
- In a medium saucepan, combine the whole milk and cornstarch over medium heat. Whisk until smooth and bring it to a simmer.
- Stir in the shredded cheddar cheese and continue stirring until the cheese has melted and the sauce is smooth.
- If using, add the diced tomatoes and chilies for extra flavor and heat. Remove from heat and set aside.
For the Enchilada Casserole:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the oil over medium heat. Add the chopped onion, garlic, green bell pepper, and red sweet pepper. Sauté for about 5 minutes, or until the vegetables are soft.
- Add the chili powder, cumin, smoked paprika, red beans, and sweet corn to the skillet. Stir everything together and cook for another 2-3 minutes. Season with salt and pepper to taste.
- In a greased 9×13-inch baking dish, spread a layer of tortilla strips on the bottom. Top with a portion of the vegetable and bean mixture.
- Pour 1/3 of the Chipotle Enchilada Sauce over the vegetable layer. Repeat the layers twice, using the remaining tortilla strips, vegetable mixture, and enchilada sauce.
- Pour the queso cheese sauce evenly over the top of the casserole.
- Sprinkle the shredded Monterey Jack cheese over the top and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with fresh cilantro before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Add jalapeños or hot sauce to the vegetable mixture to give your casserole a spicy kick.
- Add More Veggies: You can include other vegetables like zucchini, spinach, or mushrooms for added flavor and nutrition.
- Make It Gluten-Free: Use gluten-free tortillas to make the casserole gluten-free.
- Cheese Variation: If you prefer a different type of cheese, you can substitute Monterey Jack with cheddar or pepper jack cheese for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual servings in the microwave for 1-2 minutes or place the casserole back in the oven at 350°F (175°C) for 10-15 minutes until hot throughout.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, you can use either corn or flour tortillas, depending on your preference. Corn tortillas will provide a more authentic flavor, while flour tortillas will give the casserole a softer texture.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead and refrigerate it. Just bake it when you’re ready to serve.
Is the queso sauce necessary for this recipe?
While the queso sauce adds richness and creaminess, you can substitute it with extra shredded cheese if you prefer a less creamy version of the casserole.
Can I add meat to this casserole?
Yes, you can add cooked ground beef, chicken, or turkey for a non-vegetarian version of this casserole.
How can I make this casserole spicier?
To make it spicier, you can add diced jalapeños, spicy chili powder, or hot sauce to the vegetable mixture before baking.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly with plastic wrap and foil, and store it in the freezer for up to 2 months. When ready to bake, thaw it overnight and bake as directed.
Can I use black beans instead of red beans?
Yes, black beans would work perfectly in this casserole, and they will complement the flavors well.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works just fine for this recipe. Choose your favorite brand or flavor, or try a chipotle version for an added smoky kick.
How can I make this casserole vegan?
To make this casserole vegan, use dairy-free cheese and sour cream alternatives, and ensure the enchilada sauce is vegan-friendly. You can also skip the cheese sauce or make a dairy-free version of it.
How do I serve Vegetarian Enchilada Casserole?
This casserole pairs well with a side of rice, a fresh salad, or some guacamole and salsa for extra flavor and texture.
Conclusion
Vegetarian Enchilada Casserole is a delicious, hearty, and satisfying meal that everyone will love. With its layers of flavorful vegetables, beans, and cheesy goodness, it’s the perfect dish for a comforting weeknight dinner or a special occasion. Whether you make it spicy, cheesy, or add your favorite toppings, this casserole is sure to become a staple in your kitchen.
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Vegetarian Enchilada Casserole
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Vegetarian Enchilada Casserole is a flavorful, easy-to-make dish loaded with veggies, beans, and cheese. With a smoky enchilada sauce and creamy queso cheese sauce, it’s a perfect vegetarian comfort food that everyone will enjoy. Customize it with your favorite toppings or spice it up for an extra kick!
Ingredients
For the Enchilada Casserole:
1 tablespoon oil
1 medium red onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, chopped
1 medium sweet red pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
14 ounces red beans, drained and rinsed (1 can)
1 cup sweet corn (drained)
Salt and pepper to taste
6 corn or flour tortillas, cut into strips
12 ounces Chipotle Enchilada Sauce (or use 10-ounce can enchilada sauce)
1 cup shredded Monterey Jack cheese
1/2 cup fresh cilantro
For the Simple Queso or Cheese Sauce:
3/4 cup whole milk
1 tablespoon cornstarch
8 ounces shredded cheddar cheese
10 ounces diced tomatoes and chilies (like Ro*Tel), drained (optional)
Instructions
For the Queso Cheese Sauce:
-
In a medium saucepan, combine the whole milk and cornstarch over medium heat. Whisk until smooth and bring it to a simmer.
-
Stir in the shredded cheddar cheese and continue stirring until the cheese has melted and the sauce is smooth.
-
If using, add the diced tomatoes and chilies for extra flavor and heat. Remove from heat and set aside.
For the Enchilada Casserole:
-
Preheat your oven to 350°F (175°C).
-
In a large skillet, heat the oil over medium heat. Add the chopped onion, garlic, green bell pepper, and red sweet pepper. Sauté for about 5 minutes, or until the vegetables are soft.
-
Add the chili powder, cumin, smoked paprika, red beans, and sweet corn to the skillet. Stir everything together and cook for another 2-3 minutes. Season with salt and pepper to taste.
-
In a greased 9×13-inch baking dish, spread a layer of tortilla strips on the bottom. Top with a portion of the vegetable and bean mixture.
-
Pour 1/3 of the Chipotle Enchilada Sauce over the vegetable layer. Repeat the layers twice, using the remaining tortilla strips, vegetable mixture, and enchilada sauce.
-
Pour the queso cheese sauce evenly over the top of the casserole.
-
Sprinkle the shredded Monterey Jack cheese over the top and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
-
Remove from the oven and sprinkle with fresh cilantro before serving.
Notes
You can make this casserole spicier by adding diced jalapeños or hot sauce to the veggie mixture.
If you’re gluten-free, simply use gluten-free tortillas to make this dish suitable for your diet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
