Vegetarian Enchilada Bake

A spin on your favorite Mexican dish, this vegetarian enchilada casserole is cheesy, creamy and family-friendly. This healthy meal sneaks in some protein and fiber-rich veggies. It indulges cravings and is great for feeding a hungry group with dietary restrictions. It’s naturally gluten-free and very customizable. You can add in extra heat, veggies or flavor as you see fit. 

This dish delivers the vibrant and zesty flavors of an enchilada while making it easy to throw together on a busy weeknight. Since it’s prepared as a casserole, no stuffing or rolling is required.

Vegetarian Enchilada Casserole Ingredients

• Zucchini: After shredding your zucchini, squeeze it out to remove any extra liquid (using either a kitchen or paper towel) to prevent your dish from getting soggy. Even if you don’t have zucchini fans at home, the veggie nearly vanishes within the dish, providing a sneaky burst of nutrients and fiber.
• Sweet red pepper: As the name suggests, adding peppers adds a touch of sweetness to the dish, balancing out the savory elements. Chopping them finely helps them blend more easily.
• Minced garlic: Mincing garlic cloves creates an aromatic flavor. Opt for fresh over jarred when possible for a more vibrant flavor. (Here are some of our best-ranked garlic presses to simplify the process.)
  Frozen corn: Frozen corn is ready in seconds, much easier than using fresh corn on the cob. Opt for frozen over canned—the corn is flash frozen when fresh, so it retains flavor and doesn’t require preservatives.
• Black beans: A tasty source of protein, black beans lend heartiness and savoriness to the dish. If you don’t have any, swap them for pinto beans, which are a little creamier. 
• Ground cumin: Cumin is a prominent spice in Mexican cooking, as its earthy flavor adds extra complexity.
• Salsa: You can use your favorite jar (or make your own salsa) to customize the dish based on your taste and spice preferences. 
• Fresh cilantro: With its lemony, peppery taste, cilantro adds a herbed boost to the dish. Keep some extra leaves on the side to sprinkle fresh on the finished casserole. If you don’t like cilantro, feel free to leave it out.
• Corn tortillas: Soft corn tortillas keep this dish naturally gluten-free, add some chewiness, and help keep this dish together. Soft flour tortillas will work just as well. 
• Shredded cheddar cheese: The melted cheese will provide traditional enchilada gooeyness, and its mild flavor won’t overwhelm the dish. You can also try a shredded Mexican cheese blend.
• Sour cream: Sure, it’s optional, but we always recommend it. The sour cream adds a cool tanginess and creaminess when combined with the salsa, a refreshing contrast.

Directions    

Step 1: Saute the veggies

Preheat the oven to 350°F. While heating the oven, saute the zucchini and pepper in oil in a large skillet, until the pepper is crisp-tender, stirring occasionally. Add the garlic and cook for one minute. Add the corn, black beans, salt, and cumin, sauteeing for 2 to 3 minutes. Stir in the salsa and minced cilantro (chop the leaves after they have been pulled from the stem) until warm and then remove from the heat.

Editor’s Tip: Feeding a big crowd or want leftovers? Just double everything in the recipe! 

Step 2: Assemble the casserole

Coat the bottom of a round 1-½-qt baking dish with cooking spray. Place a tortilla on the bottom. Spread 2/3 cup of the vegetable mixture on the tortilla and sprinkle with 1/4 cup of cheese. Repeat these layers two times, or until the veggie mixture is used up.

Step 3: Cook the casserole

Step 4: Serve and enjoy

Let the casserole stand for 10 minutes before serving. This allows the juices to settle and the ingredients to firm up. Serve with sour cream, if desired.

Vegetarian Enchilada Casserole Variations

• Up the heat: Fire up the casserole by adding hot sauce, like this spicy homemade hot sauce, at the end. You can also add a pinch of cayenne pepper or chopped jalapeño to the veggies.  
• Add protein: Though it will no longer be vegetarian, you can easily add meat to this recipe, like shredded chicken, ground turkey, or ground beef. 
• Go green: Add some extra flavor and color to your enchilada casseroles by adding tasty greens on top, like freshly sliced avocado, chopped green onions, a dollop of guacamole, or a squeeze of fresh lime juice.

How To Store a Vegetarian Enchilada Casserole

After cooking, you can store the casserole in an airtight container in the fridge for up to three to four days. We recommend transferring it to the freezer if you don’t think you’ll finish before.

Can you make a vegetarian enchilada casserole ahead of time? 

You can make the dish a day in advance. We wouldn’t recommend making it any earlier to avoid it getting soggy.

How to freeze a vegetarian enchilada casserole?

We recommend freezing it after it cooks completely. Cover the dish with plastic wrap and stick it in the freezer. If you don’t think you’ll eat everything at once freeze it in smaller portions. When you’re ready to eat, warm it up in the oven. It will last for about three months in the freezer.

Vegetarian Enchilada Casserole Tips    

Can I make this vegetarian enchilada casserole vegan?

Yes, just replace the cheese with vegan cheese and omit the sour cream, or use a nut-based sour cream in its place.

Can I use different vegetables in the casserole?

You definitely can use different vegetables. You can experiment with subbing in the veggies that you have on hand. Just make sure to chop them finely and saute them with the garlic, spices, herbs, and salsa in the first step.

How can I stop my tortillas from getting soggy?

If you’re struggling with soggy tortillas, toast the corn tortillas in a dry skillet ahead of time. They should be golden brown. This will bring an additional warming flavor to the dish.