vegetarian enchilada casserole

Delicious chipotle black bean roasted veggie enchilada casserole with layers of veggies snuggled between black beans, corn tortillas, a homemade chipotle enchilada sauce and cheese. This easy vegetarian enchilada casserole is protein-packed and makes the perfect weeknight dinner for a family or incredible leftovers for meal prep!

Chipotle Black Bean Roasted Veggie Enchilada Casserole

For the roasted veggies:

red bell pepper, diced

orange bell pepper, diced

yellow bell pepper, diced

red onion, diced

(8 oz) package sliced baby bella mushrooms

zucchini,

garlic,

Salt and pepper

For the chipotle enchilada sauce:

(15 oz can) tomato sauce

garlic cloves,

chili powder

cumin

chipotle peppers

milk

For the layers:

(15 oz) can black beans, rinsed and drained

corn tortillas

To garnish:

jalapenos and cilantro

STEP 1: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, or you can also line two smaller baking sheets if that’s all you have available. Place diced bell pepper, diced onion, mushrooms, and quartered zucchini on prepared baking sheet(s). Drizzle with olive oil and toss garlic on top. Generously toss with your hands to coat the veggies with garlic and oil. Roast vegetables for 20-25 minutes.

STEP 2: While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and process for 30 seconds or until smooth.

STEP 3: Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and spread out evenly. Place 3 corn tortillas over the sauce. You may need to cut one tortilla in half to create a single layer. Next add ½ of the roasted veggies and half of the black beans on top of the tortillas. Then drizzle ½ cup of enchilada sauce on top followed by 1/2 cup of shredded cheese.

STEP 4: Repeat the layers again, starting with the 3 corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.

STEP 5: Finally add 3 more corn tortillas on top to evenly cover the veggies and beans, then top with remaining enchilada sauce and 1 cup cheese. Bake for 20-25 minutes or until cheese is melted. Serves 6.

This Vegetarian Enchilada Casserole is like a Mexican Tortilla Casserole that is packed with vegetables and melted cheese! It is an easy Make-Ahead Mexican dinner that freezes well and your family will love!

Vegetarian Enchilada Casserole Recipe

Tablespoon oil

red onion, chopped

green bell pepper, chopped

sweet red pepper, chopped

smoked paprika

red beans, drained and rinsed ((1 can))

sweet corn

Chipotle Enchilada Sauce Recipe ((or use 10-ounce can enchilada sauce))

Queso or Cheese Sauce (See Recipe Below)

Monterey Jack cheese

cilantro

cornstarch

cheddar cheese

Preheat the oven.

Preheat the oven to 400 F | 200 C. Grease a baking dish 8x8 inch or 11x7 inch.

Saute vegetables.

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 beans and corn

Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.

Make The Filling

See my recipe for how to make Chipotle Sauce for Enchiladas.

Make The Enchilada Sauce

Make 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 Cheese Sauce

Layer 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.

Bake

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.

Cool and serve

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.

Make The Casserole

https://embed.mediavine.com/videos/tbluq3rrvkzfe0h5pwil

Vegetarian Enchilada Casserole

A family-friendly Mexican-inspired enchilada casserole recipe, that&#039;s as tasty as it is healthy. This Sweet Potato Black Bean Casserole is vegetarian and gluten-free, but can also be easily adapted to include meat.

Sweet Potato Black Bean Casserole

sweet potato

(15 oz.) can black beans,

(14.5 oz.) can diced tomatoes, drained

onion (chopped)

bell pepper (chopped)

garlic salt

cinnamon

salsa (divided)

shredded cheese (use dairy-free as desired (optional))

Salt & pepper

avocado

Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.

In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. Alternatively, you can sauté the onion and bell pepper before adding it to the sweet potato mixture.

Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.

Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.

Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.

Enjoy! I know you will!

https://content.jwplatform.com/videos/NJaciShW.mp4

vegetarian enchilada casserole with sweet potatoes and black beans

KC - Sweet Potato Black Bean Casserole - Rectangle 720p

A easy slow cooker recipe for vegetarian enchilada casserole! A family favorite that you&#39;ll want to make again and agian.

olive oil

yellow onion (diced small)

red bell pepper (diced small)

zucchini (or 2 small, chopped)

garlic powder

Tbsp. chili powder

black beans

yellow kernel corn (drained)

red enchilada sauce (I like the La Victoria Brand)

corn tortillas ((6 inch size))

shredded Sharp Cheddar Cheese (freshly shredded from a block reccommended)

avocado (sliced)

Roma tomato (chopped)

Heat up a large saucepan on medium-high heat with one tablespoon olive oil. Add diced onion and cook until becomes translucent (2-5 minutes). Then add the red bell peppers and zucchini for an additional 3-5 minutes. Add the ground cumin, garlic powder and chili powder. Combine until well mixed and flavors are immersed.

Turn heat to low. Add the can of black beans and Kernel Corn to the saucepan until well combined. Pour in 2 cups of the Red enchilada sauce. Save one cup of the sauce from the can for the topping of the casserole.

Spray the bottom of slow cooker well with nonstick spray.

Add one layer of tortilla to bottom (3 tortillas). Some tortillas will need to be broken in half to fit the slow cooker.

Add 1/2 of vegetable mixture on top of corn tortillas to cover. Sprinkle with 1/3 of the cheese.

Repeat another layer. (3 corn tortillas, 1/2 of the vegetable sauce and 1/3 of the cheese)

Top with 3 more corn tortillas, then one cup of the enchilada sauce that you saved. Sprinkle withe the remaining cheese.

There will also be leftover enchilada sauce as the recipe doesn&#39;t use the entire can, however you can save in a container for a few days as well! I typically use less than 3 cups so the large can works for this recipe.

Place lid on top and cook on high for 2 hrs. Top with cilantro, diced tomato, and sliced avocado.

A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!

Vegetarian Enchilada Casserole 

enchilada sauce (or make my 5-minute enchilada sauce)

corn

cheese

green chilies, (optional)

can diced tomatoes (or tomato puree or tomato sauce)

water

apple cider vinegar

onion powder

chipotle powder

½ teaspoon kosher salt

garlic

oregano– optional (dry

onion,

garlic, rough chopped (see notes)

bag frozen corn (regular

can black beans, drained(

salt

Make the Quick Enchilada Sauce

Place all ingredients in a blender and blend until smooth, set aside.

Make the filling

Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.

Assemble

In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce.  Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese.  Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.

BAKE

Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.

 Garnish

with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.

This recipe is AMAZING but I have to tell everyone I send it to that the ingredients list is wrong. Could you update it to call for "12 x 6 inch corn or flour tortillas" please? Your instructions (#4) are really calling for 12 even though the ingredients list says 8. I've made it both ways and it is definitely better with all 12. Anyway, absolutely spectacular (and I'm a picky picky girl)!

Delicious, loved the sweet potatoes! It was easy to make and who wouldn’t like this !!

Thanks for yet another scrumptious and simple recipe! It was so fun to make the sauce - and it really does take only a few minutes. I missed the "or" in the instructions for zukes OR sweet potatoes, so used two of the former and one of the latter. I also used fewer corn tortillas than called for, added a poblano pepper, and equal amounts of black beans and chorizo-spiced soy crumbles and it was a huge hit in my household!

THANKS again!

So good! this has become a stable dinner at our house now.

This was honestly the best vegetarian Mexican meal I’ve EVER had - one of my fave meals!! Thank you so much for the recipe.

I love this recipe and have made it exactly as written many times and have also tried with whatever veggies are in my kitchen! It's always a hit. I'm wondering if I could make a batch and freeze the pan -- has anyone tried that and has it turned out okay? Thanks!

Sylvia, I was looking for something hearty and fall-like and this fit the bill. I used vegan Parmesan, (that was all I had.) Filling, healthy and delicious!

Also, I want to thank you for sending your new recipes via email on Saturdays, that way I always have time to see and read it! 

Your recipes are so thorough, covering every type of diet and possible rstrict

I was looking for something hearty and fall like, this definitely fit the bill! Had to use vegan Parmesan, (that is all I had) husband loved it! 

You are my go-to now for new recipes and ideas.  I appreciate all your detail, you make cooking a breeze, thank you so much!

Thank you for this wonderful recipe, my whole family loved it! Your recipes are a constant hit and I appreciate the detail you provide. One small request to improve is that it would be great if you could also provide metric weights (in brackets?) next to ingredients, so that I don’t have to keep converting! Only minor though! Thank you 😊 🇦🇺

This is SO delicious. I can't believe this is the first comment I have ever left on your blog. This is simple to make, with easy ingredients and the flavor has so much depth. I enjoy this with my kids often. I have loved every recipe I have tried from your blog! Thank you!

This is a staple for us. Rich in flavour and statisfys the meat eater in our family.

I made this  added dollop of sour cream my daughter and myself enjoyed. Will make again very flavorful home made  enchilada sauce 
Is so much better than can.

https://content.jwplatform.com/videos/e4R5FVNg.mp4

 Enchilada Casserole ( AKA Enchilada Pie) with Sweet Potato, Corn and Black beans – and optional 5-minute Enchilada Sauce. A fast and healthy version of enchiladas made with layered tortillas instead of rolled- time-saving! Keep it vegetarian or add chicken!

Enchilada Casserole Video 

A simple one pan vegetarian enchilada bake with smoky, spicy Mexican flavors. This easy recipe packs in lots of veggies which are roasted first for maximum flavor. Use canned or homemade sauce, and whatever veggies you like best and have available!

Roasted Vegetable Enchilada Casserole

red bell pepper (diced)

onion

potato

oz mushrooms (quartered)

black beans (drained)

kale (chopped)

tsp smoked paprika

oz tortilla chips

enchilada sauce (and/or El Pato sauce)

shredded cheese (mozzarella, cheddar

Preheat the oven to 200C / 390F.

Add all of the roasting veggies (onions, peppers, sweet potatoes, mushrooms) into a large casserole dish. Feel free to squeeze in as much as you can while keeping it at a single layer. Drizzle with olive oil, sprinkle with cumin and smoked paprika and salt and pepper to taste. Mix to ensure all of the veggies are coated with oil and seasoning.

Place in the oven for 25 minutes, on a high shelf. Stir once at the halfway point. The veggies are ready once they are reduced and browning, and any sweet potato or squash you&#39;ve included is cooked through. Cook times may vary depending on the size, quantity and type of veggies you include, the type of pan you use, etc, so just keep checking in and don&#39;t be surprised if they&#39;re done a little earlier or take a little longer.

Remove the pan from the oven and add the black beans, kale (and any other veggies that didn&#39;t need to be roasted), tortillas and enchilada sauce. Mix through to get everything evenly distributed in the dish.

Cover with shredded cheese and bake for another 20 minutes, on a lower oven shelf, until bubbling.

Allow it to rest for 5 minutes and then serve.

This is really great - do make it - I used the suggested enchilada sauce recipe which worked great - overall I increased the smoked paprika and decreased the cumin - but that’s just personal taste

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