Vegetarian Enchilada Casserole
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
Skillet Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and cheese
Servings: 4
Calories: 415kcal
Ingredients
Optional toppings
Instructions
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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.
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Add garlic, and jalapenos and cook for another minute. Stir in corn, beans, enchilada sauce, chili powder, ground cumin. Stir in tortilla strips.
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Simmer, uncovered on medium heat until tortilla strips are softened, 3-5 minutes.
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Sprinkle cheese on top. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. Garnish with cilantro.
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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.
