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Quick Vegetarian Enchilada Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and easy-to-make vegetarian casserole layered with beans, vegetables, and cheese, perfect for a quick weeknight dinner.

Ingredients

group

  • 2 cups canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 1 can (10 oz) enchilada sauce
  • 6 corn tortillas corn tortillas, cut into strips
  • 1 cup shredded cheese (cheddar or mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions 

  • Preheat oven to 375°F (190°C).
  • Mix beans, corn, peppers, onions, cumin, chili powder, salt, and pepper.
  • Spread enchilada sauce in a baking dish, layer tortillas, bean mixture, and cheese; repeat layers and top with remaining cheese.
  • Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until bubbly.
  • Let cool slightly, garnish with cilantro if desired, and serve.

Notes

This casserole is versatile and can be customized with your favorite toppings or additional vegetables.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Vegetarian

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 18g | Fat: 12g | Sodium: 800mg