Vegetable Enchilada Casserole Recipe

Overview

This vegetable enchilada casserole has the cozy flavor of enchiladas without requiring you to roll each tortilla. Corn tortillas are layered with black beans, zucchini, bell pepper, corn, enchilada sauce, and cheese, then baked until the edges are bubbling and the center is hot.

Sauté the vegetables until their moisture cooks away before assembling. That extra step gives the filling better flavor and helps the finished casserole hold together instead of turning soupy. Serve it with avocado, lime wedges, or a crisp green salad.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced, about 1 1/2 cups
• 1 medium red bell pepper, diced, about 1 cup
• 1 medium zucchini, diced into 1/2-inch pieces, about 2 cups
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper
• 1 cup frozen corn, thawed, or 1 cup canned corn, drained
• 1 can (15 ounces) black beans, drained and rinsed
• 3 cups red or green enchilada sauce, divided
• 12 small corn tortillas, about 6 inches each
• 2 cups shredded Monterey Jack, Mexican blend, or cheddar cheese, divided
• 2 green onions, thinly sliced, for serving
• 1/4 cup chopped fresh cilantro, for serving
• Lime wedges, optional, for serving

How to make it

1. Heat the oven and prepare the dish. Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. If your tortillas are brittle, warm them in a dry skillet for 10 to 15 seconds per side or wrap them in a damp kitchen towel and microwave them for about 30 seconds.

2. Sauté the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and the pepper begins to lose its raw crunch.

3. Add the zucchini, garlic, cumin, smoked paprika, remaining 1/2 teaspoon salt, and black pepper. Cook for 5 to 7 minutes, stirring often, until the zucchini is tender but not collapsing and the skillet no longer has visible liquid pooling in the bottom. Stir in the corn and cook for 1 minute. Remove the skillet from the heat.

4. Build the casserole. Spread 1/2 cup of enchilada sauce over the bottom of the baking dish. Arrange 4 tortillas over the sauce, overlapping them slightly. Tear one tortilla in half if needed to cover gaps.

5. Spoon half of the vegetable mixture and half of the black beans over the tortillas. Drizzle with 3/4 cup enchilada sauce and sprinkle with 1/2 cup cheese. Repeat with 4 tortillas, the remaining vegetables and beans, another 3/4 cup sauce, and another 1/2 cup cheese.

6. Finish with the remaining 4 tortillas. Pour the remaining 1 cup enchilada sauce over the top, spreading it to the edges so the tortillas are covered. Sprinkle evenly with the remaining 1 cup cheese.

7. Bake until bubbling. Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is fully melted, the sauce is bubbling around the edges, and the center feels hot when tested with a thin knife.

8. Rest and serve. Let the casserole rest for 10 to 15 minutes before slicing. The layers will firm up as they cool slightly. Finish with green onions, cilantro, and lime wedges.

Expert tips

• Drain the beans and corn thoroughly, and cook the vegetables until the skillet looks mostly dry. Excess moisture is the main cause of a loose casserole.
• For a milder dish, use mild enchilada sauce and Monterey Jack. For more heat, use hot sauce or add one seeded jalapeño with the bell pepper.
• You can replace the zucchini with 2 cups chopped mushrooms, but cook them until browned and no longer releasing liquid before assembling.
• If using flour tortillas, use them immediately without warming; they soften more quickly than corn tortillas and can make the layers gummy if heavily soaked.
• If the cheese browns before the center is hot, cover the dish loosely with foil and continue baking for 5 to 10 minutes.
• For another bean-forward meatless dinner, try these spiced chickpea stuffed sweet potatoes.

Serving and storage

Serve the casserole warm with avocado, plain yogurt or sour cream, sliced jalapeños, salsa, or a simple salad. Let leftovers cool, then refrigerate them in a covered container within 2 hours. They keep for up to 4 days in the refrigerator.

Reheat individual portions in the microwave until steaming hot, or cover the baking dish with foil and warm it at 350°F until heated through. To freeze, cool the casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating; the tortillas will be softer after freezing, but the flavor remains good.

Frequently asked questions

Can I make vegetable enchilada casserole ahead of time?

Yes. Assemble it up to 24 hours ahead, cover it tightly, and refrigerate it. Bake straight from the refrigerator, adding about 10 to 15 minutes to the covered baking time. Remove the foil for the final 10 to 15 minutes so the cheese melts and browns.

Why is my enchilada casserole watery?

The vegetables, beans, or corn may have added too much moisture. Drain canned ingredients well and sauté fresh vegetables until the skillet is mostly dry before layering. Also avoid adding more sauce than the recipe calls for.

Can I use different vegetables?

Yes. Use about 4 cups total cooked vegetables. Mushrooms, spinach, roasted sweet potato, or chopped broccoli all work. Cook watery vegetables until their excess moisture evaporates, and wilt spinach before adding it.

Do I need to fry the corn tortillas first?

No. This layered casserole works with soft corn tortillas. Warming them briefly makes them easier to arrange and reduces cracking, but frying is unnecessary.

How do I keep the casserole from falling apart when sliced?

Let it rest for 10 to 15 minutes after baking. This gives the sauce time to settle and the melted cheese time to firm slightly. Use a sharp knife and a wide spatula for cleaner portions.

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