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:
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In a medium saucepan, combine the whole milk and cornstarch over medium heat. Whisk until smooth and bring it to a simmer.
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Stir in the shredded cheddar cheese and continue stirring until the cheese has melted and the sauce is smooth.
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If using, add the diced tomatoes and chilies for extra flavor and heat. Remove from heat and set aside.
For the Enchilada Casserole:
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Preheat your oven to 350°F (175°C).
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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.
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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.
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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.
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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.
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Pour the queso cheese sauce evenly over the top of the casserole.
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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.
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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
