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Vegetarian Enchilada Casserole

Quick Vegetarian Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 corn tortillas (6-inch), cut into quarters
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 2 cups shredded cheese (cheddar and Monterey Jack blend)
  • 1 can (19 oz) red enchilada sauce (about 2 cups)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper
  • Optional: 1 cup chopped spinach or 1 diced jalapeño
  • For serving: sour cream, fresh cilantro, sliced avocado

Method
 

  1. Sauté onion in a skillet with oil over medium heat until translucent, about 4 minutes. Add garlic, cumin, and chili powder, and cook 30 seconds until fragrant.
  2. In a bowl, mix black beans, corn, the onion mixture, 1/2 cup enchilada sauce, and a small handful of cheese. Stir to combine.
  3. Preheat oven to 375°F (190°C). Spread 1/3 cup sauce in an 8x8-inch dish. Layer tortilla quarters, then half the filling, more sauce, and a third of the cheese. Repeat layers, ending with tortillas, remaining sauce, and a generous cheese layer.
  4. Bake 25 to 30 minutes until bubbly and golden. Rest 5 minutes, then top with sour cream, avocado, and cilantro. Cut into squares and serve.

Notes

If you like heat, add a diced jalapeño to the filling or use a hot enchilada sauce. The casserole slices cleanest after a short rest, so don’t skip that step.