• June 18, 2022

Vegetarian Enchilada Casserole

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This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! A hearty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties.

While we love Mexican food, especially the enchiladas filling them individually can be time-consuming. Making it in an oven-safe skillet allows for making it a one-pot meal, where you saute the veggies on the stovetop and then pop it in the oven as the cheese topping melts to ooey-gooey perfection. A great way to enjoy all the flavors and the best part is that there is only one pan to clean.

This simplified Mexican-inspired recipe is super versatile, I have made this version using black beans but you can add a protein of your choice. I have used an enameled cast iron pan, but you can use any oven-safe skillet instead.

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Ingredients

  • Homemade Enchilada Sauce – I love using homemade enchilada sauce but you can also use store-bought canned enchilada sauce
  • Veggies – onions, peppers, jalapenos, and corn. You can also add more veggies of your choice
  • Spices – red chili powder and ground cumin add a touch of spice and earthy flavors.
  • Beans – smooth and creamy canned black beans are convenient and a good source of protein and fiber
  • Corn Tortillas – corn tortillas add authentic flavors and a nice texture to the dish
  • Cheese – Mexican cheese blend is ideal for this dish, but feel free to use your favorite cheese

How to make Enchilada Casserole

  • Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add onion and red peppers. Cook and stir until tender, 2-3 minutes.
  • Add garlic, and jalapenos and cook for another minute.
  • Stir in beans, corn, chili powder, cumin, and enchilada sauce. Stir in tortilla strips.
  • Bring to a gentle boil. Spread cheese on top with cheese.
  • Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes.
  • Garnish with cilantro

Serving

Serve hot enchilada casserole topped with a dollop of sour cream, sliced avocadoes, and crunchy tortillas chips.

Tips and Substitutes

  • To make enchilada casserole vegan, substitute the Mexican cheese blend with dairy-free shredded cheese
  • This casserole dish is medium spicy, to make it spicier add additional jalapeno or spicy red chili powder
  • Blacks beans can be substituted with red kidney beans or protein of your choice
  • Add more enchilada sauce to make the dish saucier or if you add more veggies or protein

More Mexican-Inspired Recipes

Recipe

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5 from 1 vote

Skillet Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dinner, Lunch

Cuisine: American

Servings: 4

Calories: 415kcal

Ingredients

Optional toppings

Instructions

  • Preheat the oven to 400°. Heat oil in an 11-inch cast-iron or an ovenproof skillet over medium-high heat. Add onion and peppers. Cook and stir until tender, 2-3 minutes.

  • Add garlic, and jalapenos and cook for another minute. Stir in corn, beans, enchilada sauce, chili powder, ground cumin. Stir in tortilla strips.

  • Simmer, uncovered on medium heat until tortilla strips are softened, 3-5 minutes.

  • Sprinkle cheese on top. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. Garnish with cilantro.

  • Serve with a dollop of sour cream, sliced avocados, and a squeeze of lime for a tangy touch.

Notes

  • To make enchilada casserole vegan, substitute the Mexican cheese blend with dairy-free shredded cheese
  • This casserole dish is medium spicy, to make it spicier add additional jalapeno or spicy red chili powder
  • Blacks beans can be substituted with red kidney beans or protein of your choice
  • Add more enchilada sauce to make the dish saucier or if you add more veggies or protein
  • Nutrition values also include optional toppings. 

Nutrition

Calories: 415kcal | Carbohydrates: 58g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1225mg | Potassium: 724mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2155IU | Vitamin C: 63mg | Calcium: 277mg | Iron: 4mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.


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