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Enchilada Veggie Casserole

Enchilada Veggie Casserole

This Enchilada Veggie Casserole combines all the flavors you love from traditional enchiladas—that spicy, tangy sauce, melted cheese, and hearty fillings—without all the fussy work. It's packed with vegetables and is customizable, making it both budget-friendly and adaptable.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 corn tortillas
  • 3 cups enchilada sauce
  • 2 medium bell peppers, diced
  • 2 medium zucchini, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1½ cups corn kernels (frozen or fresh)
  • 1 medium red onion, diced
  • 3 cups shredded cheese (Mexican blend or cheddar), divided
  • 2 tablespoons olive oil
  • 1 teaspoon cumi
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh cilantro, chopped (for garnish)

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of olive oil.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Then, add the bell peppers and zucchini. Sauté for 5-7 minutes until the vegetables are tender but still have a slight bite.
  3. Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes, allowing the spices to toast and become fragrant. Remove from heat.
  4. Pour about ½ cup of enchilada sauce into the bottom of your prepared baking dish. Spread it evenly across the bottom.
  5. Arrange 4 corn tortillas over the sauce, overlapping them as needed to cover the bottom. Spread half of the vegetable mixture over the tortillas, then sprinkle with 1 cup of shredded cheese. Drizzle with about ¾ cup of enchilada sauce.
  6. Repeat the layering process: 4 more tortillas, the remaining vegetable mixture, another cup of cheese, and another ¾ cup of enchilada sauce.
  7. Top with the final 4 tortillas. Pour the remaining enchilada sauce over the top, spreading it to cover all the tortillas. Finish with the remaining cup of cheese.
  8. Cover the Enchilada Veggie Casserole with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden.
  9. Let the casserole rest for 5-10 minutes before serving. This allows everything to set up nicely, making it easier to slice. Garnish with fresh cilantro and serve.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months.