The Best Vegetarian Enchilada Casserole – A Flavorful and Easy Dinner

Mexican cuisine is known for its bold flavors, colorful ingredients, and comforting dishes. Enchiladas, in particular, are a favorite among many, but making them from scratch can sometimes be time-consuming. This vegetarian enchilada casserole simplifies the process by layering the ingredients instead of rolling them individually, making it an excellent option for beginner cooks. Packed with vibrant bell peppers, hearty beans, sweet corn, and a creamy homemade cheese sauce, this dish delivers all the flavors of traditional enchiladas in an easy-to-make casserole. The layering method not only saves time but also ensures every bite is filled with delicious, well-seasoned ingredients.

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This recipe is perfect for beginners because it uses basic cooking techniques like sautéing, layering, and baking. There is no need for complex kitchen skills, and even if you make small mistakes, the final dish will still turn out flavorful. The enchilada casserole is also highly adaptable. You can customize the filling based on what you have available, add protein like shredded chicken or ground beef, or adjust the spice level to suit your taste. Additionally, this dish is make-ahead and freezer-friendly, making it a great option for meal prep. With simple steps and easy-to-find ingredients, this vegetarian enchilada casserole is a fantastic addition to your home-cooked meal rotation.

Ingredients and Preparation

For the Casserole

• 1 tablespoon oil (olive oil or avocado oil)
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 14 ounces red beans, drained and rinsed (1 can)
• 1 cup sweet corn, drained
• 6 corn or flour tortillas, cut into strips
• 12 ounces chipotle enchilada sauce (or use a 10-ounce canned enchilada sauce)
• 1 cup shredded Monterey Jack cheese
• ½ cup fresh cilantro, chopped

For the Cheese Sauce

• ¾ cup whole milk
• 1 tablespoon cornstarch
• 8 ounces shredded cheddar cheese
• 10 ounces diced tomatoes and chilies, drained (optional)

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Grease an 8×8-inch or 11×7-inch baking dish to prevent sticking.
2. Prepare the filling
   • Heat a large non-stick skillet over medium heat and add the oil.
   • Add the chopped red onion, minced garlic, and bell peppers. Stir and cook for about 4 minutes until the vegetables become fragrant and slightly tender.
   • Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the vegetables in the spices.
   • Add the drained red beans and sweet corn, stirring everything together. Taste and adjust seasoning if needed. Remove the pan from heat and let the mixture cool slightly.
3. Prepare the cheese sauce
   • In a small saucepan, whisk together the whole milk and cornstarch until smooth.
   • Place the saucepan over medium-high heat, stirring constantly, until the mixture comes to a boil.
   • Once the milk thickens, remove the saucepan from the heat and stir in the shredded cheddar cheese. Continue mixing until the cheese melts completely and the sauce is smooth.
   • If using diced tomatoes and chilies, stir them into the cheese sauce for extra flavor.
4. Assemble the casserole
   • Spread half of the enchilada sauce evenly on the bottom of the prepared baking dish.
   • Layer half of the tortilla strips on top, slightly overlapping them.
   • Spread half of the vegetable and bean mixture over the tortillas.
   • Drizzle half of the cheese sauce over the vegetable layer.
   • Repeat the layers with the remaining tortilla strips, vegetables, and enchilada sauce.
   • Finish by sprinkling the shredded Monterey Jack cheese evenly on top.
5. Bake the casserole
   • Cover the baking dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for another 5 minutes until the cheese is melted and slightly golden.
   • Let the casserole cool for about 5 minutes before slicing and serving.

Beginner Tips and Notes

• How to check seasoning: Taste the vegetable filling before assembling the casserole. Adjust salt and spices as needed to ensure balanced flavors.
• Preventing soggy tortillas: If you prefer a slightly crispy texture, lightly toast the tortilla strips before layering them in the casserole.
• Thickening the cheese sauce: If the cheese sauce turns out too thin, return it to low heat and stir for a few extra minutes until it thickens. If it becomes too thick, add a splash of milk to loosen it up.
• Adjusting spice levels: For a milder dish, reduce the chili powder or use a mild enchilada sauce. To make it spicier, add a pinch of cayenne pepper or diced jalapeños to the vegetable filling.
• Adding protein: If you want to make this dish more filling, add cooked shredded chicken or seasoned ground beef to the vegetable mixture before assembling the casserole.
• Make-ahead option: Assemble the casserole ahead of time, cover, and refrigerate for up to 24 hours before baking. You can also freeze the casserole before baking and cook it straight from frozen by adding an extra 10-15 minutes to the baking time.

Serving Suggestions

• Toppings: Serve the enchilada casserole with fresh avocado slices, guacamole, or a dollop of sour cream. Chopped green onions, jalapeños, or additional cilantro also add great flavor.
• Side dishes: Pair this casserole with a simple side salad, Mexican rice, or black beans for a complete meal. A fresh fruit salad or lime wedges on the side can add brightness to balance the flavors.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake in the oven at 350°F (175°C) until warmed through.

Engagement Features

This vegetarian enchilada casserole is a wonderful way to enjoy the bold flavors of Mexican cuisine with minimal effort. The layering method makes it a beginner-friendly recipe, while the combination of vegetables, beans, and cheese ensures a satisfying, flavorful dish. Whether you make it for a family dinner, meal prep, or a potluck, this casserole is sure to be a hit.

Have you tried making this enchilada casserole? Let us know in the comments how it turned out. Feel free to share any modifications you made or toppings you added. If you are looking for more beginner-friendly recipes, stay tuned for more easy and delicious meal ideas. Happy cooking!