Vegetarian Enchilada Casserole
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Prep Time
50 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
638 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Enchilada Casserole
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My vegetarian enchilada casserole is a cozy, cheesy comfort meal with hearty veggies and homemade enchilada sauce. Perfect for busy weeknights.
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Ingredients
For the enchilada sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- ½ teaspoon garlic powder
- 2 cups vegetable broth
- ½ teaspoon salt
Casserole Filling:
- 2 tablespoons olive oil
- ½ onion diced
- 4 cloves garlic roughly chopped
- 1 potato large, diced into ½ inch cubes
- 2 cups frozen corn
- 15 oz black beans can, drained
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
For Assembling:
- 8 flour tortillas 6-inch size
- 3 cups cheddar cheese grated
- ½ cup green chiles sliced, less or more if desired
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Instructions
- In a medium saucepan, heat the butter over medium heat. Add the flour and whisk together, cooking for about 1 minute to form a roux.
- Stir in the chili powder, garlic powder and cook for another 30 seconds, whisking constantly.
- Gradually add the vegetable broth, whisking continuously to prevent lumps.
- Bring the sauce to a simmer, and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat and let it cool slightly before using.
- Sauté the onion, garlic, and potatoes in olive oil over medium heat until tender, about 10 minutes. Cover halfway through to allow the potatoes to steam and soften. Add the corn, black beans, cumin, chili powder, and salt, and cook until warmed through.
- Preheat the oven to 356º F. Grease a 9x13 baking dish.
- Spread ½ cup of enchilada sauce to coat the bottom of your baking dish. Lay 2 tortillas on top of the sauce. Spread half of the filling over the tortillas. Sprinkle half of the green chilies and 1 cup of grated cheese. Drizzle with another ½ cup of enchilada sauce. Top with 2 more tortillas, then add the remaining filling, green chilies, and 1 cup of cheese. Finish with 2 more tortillas. Pour the remaining enchilada sauce over the top and add any extra cheese if you prefer a cheesy top.
- Cover tightly with foil (use parchment paper to prevent the foil from touching the casserole) and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
- Garnish: Top with diced avocado, cilantro, and sour cream.
Notes
- Use warm vegetable broth to prevent the sauce from cooling down too quickly, which helps it thicken evenly.
- Dice potatoes uniformly to ensure even cooking. Cover the potatoes halfway through sautéing to steam them, ensuring they become tender without burning.
- Add a pinch of smoked paprika to the filling for a subtle smoky depth that complements the chili powder.
- Overlap tortillas slightly when layering to prevent gaps and ensure the casserole holds together well when sliced.
- Place parchment paper under the foil to prevent cheese from sticking, ensuring a clean, even bake.
- Top with optional avocado, green chiles, or other toppings as you see fit!
Nutrition Information
Show Details
Calories
638kcal
(32%)
Carbohydrates
64g
(21%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Sodium
1693mg
(71%)
Potassium
762mg
(22%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
1854IU
(37%)
Vitamin C
14mg
(16%)
Calcium
508mg
(51%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 1693mg | 71% |
| Potassium | 762mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 1854IU | 37% |
| Vitamin C | 14mg | 16% |
| Calcium | 508mg | 51% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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