Vegetarian Enchilada Casserole Recipe

Craving a cheesy, comforting vegetarian casserole? This recipe, adapted from the popular "Abundant Living" vegetarian cooking show, delivers! Enjoy tender corn tortillas filled with savory beans and spices, smothered in a rich enchilada sauce, and topped with melted cheese and a dollop of sour cream (easily omitted for a vegan option). Perfect for a weeknight dinner or a satisfying weekend meal. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 25 mins
Calories 1037.2 kcal
Protein 94g
Rating 2.0 (1 Reviews)
Vegetarian Enchilada Casserole 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetarian Enchilada Casserole

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How to Make Vegetarian Enchilada Casserole

  1. Preheat oven to 375°F (190°C).
  2. Prepare your filling: In a large bowl, combine 2 (15-ounce) cans of drained and rinsed black beans, 1 (15-ounce) can of corn, drained, 1 cup chopped onion, 1 bell pepper (any color), chopped, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste.
  3. Warm 1 cup of your favorite enchilada sauce in a saucepan.
  4. Lightly coat the bottom of a 9x13 inch baking dish with enchilada sauce.
  5. Fill each corn tortilla with approximately 1/4 cup of the bean mixture.
  6. Roll up the tortillas and place them seam-down in the baking dish.
  7. Pour the remaining enchilada sauce over the rolled tortillas.
  8. Sprinkle 1.5 cups of shredded cheddar cheese over the casserole.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  10. Garnish with sour cream (optional) and fresh cilantro before serving.

Nutrition Information (Approximate per serving)

Sodium

159 g

Sugar

44g

Fat

53g

Carbs

51g