If you're searching for a comforting, hearty, and crowd-pleasing vegetarian dish, you're in the right place. This Vegetarian Enchilada Casserole brings all the bold flavors of traditional enchiladas into an easy-to-make, layered casserole. Whether you’re feeding a family, meal-prepping for the week, or simply craving a Mexican-inspired dinner, this recipe has you covered. Let’s dive into the ingredients, cooking steps, and everything you need to make this delicious enchilada casserole a go-to in your meal rotation!
What is a Vegetarian Enchilada Casserole?
A Vegetarian Enchilada Casserole is a layered, baked dish that combines all the classic enchilada ingredients – tortillas, beans, vegetables, cheese, and enchilada sauce – in an easy-to-assemble casserole format. Instead of rolling individual enchiladas, you layer the ingredients in a casserole dish, bake it, and then cut it into portions. This method saves time and effort while still delivering all the flavors and textures of a traditional enchilada.
Ingredients List for Vegetarian Enchilada Casserole
Here’s a breakdown of all the ingredients you will need to make this satisfying casserole. These ingredients come together to create a filling, nutritious, and delicious meal:
- 1 Tablespoon oil – For sautéing the vegetables.
- 1 medium red onion, chopped – Adds a sweet and savory flavor to the base.
- 2 cloves garlic, minced – Garlic boosts the flavor with its aromatic taste.
- 1 medium green bell pepper, chopped – Adds crunch and a mild, slightly sweet flavor.
- 1 medium sweet red pepper, chopped – Adds vibrant color and flavor.
- 2 teaspoons chili powder – A key spice for that classic enchilada flavor.
- 1 teaspoon cumin – Adds a warm, earthy taste.
- 1 teaspoon smoked paprika – Gives the casserole a subtle smoky depth.
- 14 ounces red beans, drained and rinsed (1 can) – A great plant-based protein source.
- 1 cup sweet corn (drained) – Adds sweetness and texture to the dish.
- Salt and pepper to taste – To season and enhance the flavors.
- 6 corn or flour tortillas (cut into strips) – Forms the casserole layers.
- 12 ounces Chipotle Enchilada Sauce (or use a 10-ounce can enchilada sauce) – Brings moisture and spiciness to the casserole.
- Queso or Cheese Sauce (recipe provided below) – A rich, cheesy layer.
- 1 cup shredded Monterey Jack cheese – Melts beautifully on top.
- ½ cup fresh cilantro – Adds freshness and brightness to the dish.
Simple Queso or Cheese Sauce
To take the cheesy goodness up a notch, you can prepare a homemade queso sauce. It’s quick, easy, and adds an extra layer of creamy texture. Here’s what you’ll need:
- ¾ cup whole milk – The base of your queso sauce.
- 1 Tablespoon cornstarch – Helps to thicken the sauce.
- 8 ounces shredded cheddar cheese – Sharp and melty, perfect for queso.
- 10 ounces Diced Tomatoes and Chilies (optional, like Ro*Tel), drained – Adds extra spice and flavor, optional for heat lovers.
Substitutions and Variations
One of the best things about this Vegetarian Enchilada Casserole is how versatile it is. You can easily swap out ingredients to suit your tastes or dietary preferences:
- Tortillas: Use flour tortillas if you prefer a softer texture, or go for corn tortillas to keep it gluten-free.
- Beans: Swap the red beans for black beans, pinto beans, or even lentils for a different texture.
- Vegetables: Add other veggies like zucchini, spinach, or mushrooms to bulk up the casserole.
- Cheese: You can use vegan cheese or skip the cheese altogether to make this recipe dairy-free.
- Enchilada Sauce: Use a store-bought enchilada sauce for convenience, or make your own to control the spice level.
Step-by-Step Cooking Instructions
Now, let’s get into the detailed steps to make this flavorful Vegetarian Enchilada Casserole.
- Preheat Your Oven: Set your oven to 375°F (190°C) to preheat while you prepare the ingredients.
- Sauté the Vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped red onion, garlic, green bell pepper, and sweet red pepper. Sauté for about 5 minutes, until the vegetables are softened and slightly browned.
- Season the Vegetables: Sprinkle in the chili powder, cumin, and smoked paprika. Stir everything to coat the vegetables in the spices and cook for another 2 minutes to let the flavors meld.
- Add Beans and Corn: Stir in the drained and rinsed red beans and the cup of sweet corn. Season with salt and pepper to taste. Cook for another 3 minutes, then remove the skillet from the heat.
- Layer the Casserole: In a 9x13 inch baking dish, spread a thin layer of enchilada sauce to prevent sticking. Then, place a layer of tortilla strips to cover the bottom. Top with half of the bean and vegetable mixture, followed by a generous drizzle of the enchilada sauce. Add a handful of shredded Monterey Jack cheese.
- Repeat the Layers: Add another layer of tortilla strips, followed by the remaining bean mixture, more enchilada sauce, and another layer of cheese. Finish with one last layer of tortillas, sauce, and cheese on top.
- Add the Queso (optional): If you’re using the homemade queso sauce, pour it over the top layer at this point.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish: Once out of the oven, sprinkle the fresh cilantro over the top for a burst of color and flavor.
Common Mistakes to Avoid
- Overloading with Tortillas: While tortillas form the base of this casserole, too many layers can make the dish dense and dry. Stick to two or three layers max.
- Undercooking Vegetables: Be sure to sauté the vegetables until they’re soft and fragrant. Undercooked veggies can lead to a crunchy texture that clashes with the soft tortillas.
- Using Too Little Sauce: The enchilada sauce helps to keep the casserole moist and flavorful. Don’t skimp on it!
- Skipping the Preheat: Always preheat your oven to ensure even cooking. This is especially important when baking layered dishes.
Serving and Presentation Tips
How you serve and present your Vegetarian Enchilada Casserole can take it from delicious to show-stopping. Here are a few ideas:
- Family-Style: Serve the casserole straight from the baking dish at the dinner table, allowing everyone to help themselves.
- Individual Portions: After baking, slice the casserole into neat squares for easy serving.
- Toppings: Offer toppings like sliced avocado, sour cream, jalapeños, and extra cilantro for people to customize their servings.
How to Serve Vegetarian Enchilada Casserole
This casserole is a meal on its own, but you can serve it with various sides for a more complete spread. Consider pairing it with:
- Mexican Rice: A perfect side dish to soak up all the extra enchilada sauce.
- Guacamole or Salsa: Fresh, zesty accompaniments that add brightness.
- Tortilla Chips: Great for scooping up any leftovers on the plate.
Presentation Ideas for Vegetarian Enchilada Casserole
- Layered Effect: When cutting into the casserole, ensure that each slice shows off the colorful layers of vegetables, sauce, and tortillas.
- Garnish Generously: Use fresh cilantro, diced red onions, or sliced green onions for a pop of color.
- Drizzle with Queso: For an extra-decadent presentation, drizzle warm queso sauce over each serving.
Vegetarian Enchilada Casserole Recipe Tips
- Make Ahead: You can assemble this casserole the day before and store it in the fridge until you’re ready to bake. Just add an extra 10 minutes to the baking time if it’s coming straight from the fridge.
- Freeze for Later: This casserole freezes well. Simply assemble, freeze before baking, and thaw overnight in the fridge before popping it in the oven.
- Spice Level: Adjust the heat level by using a milder or spicier enchilada sauce and adding more or fewer chili peppers to your queso sauce.
- Crispy Tortilla Topping: For extra crunch, bake a few tortilla strips separately and add them on top just before serving.
Frequently Asked Questions (FAQs)
Q: Can I make this casserole vegan?
A: Yes! Use dairy-free cheese and replace the milk in the queso sauce with plant-based milk to make this dish vegan.
Q: Can I add more protein to this casserole?
A: Absolutely! You can add tofu, tempeh, or even cooked quinoa for extra protein.
Q: How do I store leftovers?
A: Store any leftover casserole in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave.
Q: Can I use green enchilada sauce instead of red?
A: Yes, green enchilada sauce works just as well and gives the dish a different flavor profile.
Conclusion
This Vegetarian Enchilada Casserole is the perfect combination of convenience and flavor. With its easy assembly, customizable ingredients, and mouth-watering taste, it’s sure to become a family favorite. Whether you’re a seasoned cook or a kitchen novice, this recipe delivers on both flavor and ease. Be sure to try it out, and don’t forget to experiment with your favorite toppings and variations. Enjoy!
PrintVegetarian Enchilada Casserole Recipe
This vegetarian enchilada casserole combines red beans, bell peppers, tortillas, and homemade queso for a wholesome, flavorful dish. The recipe includes layers of tortillas, vegetables, and beans smothered in a chipotle enchilada sauce and topped with Monterey Jack cheese. This casserole is perfect for a meatless meal packed with protein and rich flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 Tablespoon oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces red beans, drained and rinsed (1 can)
- 1 cup sweet corn (drained)
- Salt and pepper to taste
- 6 corn or flour tortillas (cut into strips)
- 12 ounces Chipotle Enchilada Sauce (or 10-ounce can enchilada sauce)
- 1 cup shredded Monterey Jack cheese
- ½ cup fresh cilantro
- Queso or Cheese Sauce:
- ¾ cup whole milk
- 1 Tablespoon cornstarch
- 8 ounces shredded cheddar cheese
- 10 ounces diced tomatoes and chilies (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a large skillet over medium heat. Add chopped red onion, garlic, green bell pepper, and sweet red pepper. Cook until soft, about 5 minutes.
- Stir in chili powder, cumin, and smoked paprika. Add beans and corn, season with salt and pepper, and cook for another 2-3 minutes.
- In a baking dish, layer tortilla strips, bean mixture, and enchilada sauce. Repeat layers, finishing with sauce.
- Pour queso or cheese sauce over the casserole and top with shredded Monterey Jack cheese.
- Bake uncovered for 20-25 minutes, or until cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
For a spicier dish, add diced jalapeños to the filling or use a spicier enchilada sauce. You can make this ahead and freeze it before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
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