Vegetarian Enchilada Casserole Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
6
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Calories
486 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Enchilada Casserole Recipe
Description
Vegetarian Enchilada Casserole Recipe features a filling of sautéed red onion, garlic, green and red bell peppers seasoned with chili powder, cumin, smoked paprika, and fresh cilantro, combined with red beans and sweet corn for a substantial base. This mixture is layered with corn or flour tortilla strips and chipotle enchilada sauce before topping with shredded Monterey jack cheese, then baked until bubbly and flavorful.
The casserole offers a slightly smoky, mildly spicy character with the creamy cheese balancing the spices. The layered tortillas absorb the sauce, resulting in a tender, hearty texture perfect for a vegetarian main dish.
Serve this casserole as a warming meal on its own or accompanied by a simple green salad or rice. The cheese sauce can be omitted or adjusted for spice by including diced tomatoes and chilies, making this dish versatile to taste preferences.
The included cheese sauce combines whole milk, cornstarch, and cheddar cheese, melting smoothly to coat the casserole. Notes indicate the cheese sauce photo omits tomatoes and chilies which are optional additions to enhance flavor and texture.
Ingredients
Enchilada Casserole
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 medium green bell pepper chopped
- 1 medium red bell pepper sweet, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces red beans 1 can, drained and rinsed
- 1 cup sweet corn (drained)
- salt to taste
- black pepper to taste
- 6 corn tortilla cut into strips, or flour tortillas
- 12 ounces chipotle enchilada sauce (or use 10-ounce can enchilada sauce)
- Queso or cheese sauce
- 1 cup Monterey jack cheese shredded
- 1/2 cup cilantro fresh
Simple Queso or Cheese Sauce
- 3/4 cup milk whole
- 1 Tablespoon cornstarch
- 8 ounces cheddar cheese shredded
- 10 ounces diced tomatoes optional, like Ro*Tel, drained
- 10 ounces chilies optional, like Ro*Tel, drained
Instructions
- Preheat the oven to 400 F | 200 C. Grease a baking dish 8x8 inch or 11x7 inch.
Make The Filling
- Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro. Stir and let cook a few minutes until the veggies are fragrant. It will take about 4 minutes.
- Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.
Make The Enchilada Sauce
- See my recipe for how to make Chipotle Sauce for Enchiladas.
Make The Cheese Sauce
- In a saucepan, whisk together whole milk and cornstarch.
- Place the saucepan over medium-high heat, and bring the milk to a boil, stirring constantly.
- Remove from heat and stir in shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth. Stir in drained diced tomatoes and chilies, if desired.
Make The Casserole
- Spread half of the enchilada sauce on the bottom.
- Lay half of the tortilla strips by overlapping.
- Layer half of the vegetables over the tortillas.
- Spoon the cheese sauce over the vegetables.
- Repeat one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the casserole has cooked through and the cheese melted.
- Allow the casserole to cool down for about 5 minutes before cutting into squares. Serve immediately with guacamole and sprinkle with cilantro and green olive. Enjoy.
Notes
- The cheese sauce may be made without the diced tomatoes and chilies for a simpler flavor.
- Use either corn or flour tortillas based on preference when layering the casserole.
- Adjust chili powder and cumin amounts to match desired spice levels.
- Drain and rinse canned beans thoroughly to reduce saltiness and enhance texture.
- The casserole pairs well with a side salad or rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1067mg | 44% |
| Potassium | 693mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 2225IU | 45% |
| Vitamin C | 51mg | 57% |
| Calcium | 519mg | 52% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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