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This vegetarian enchilada casserole is basically like a Mexican lasagna - layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! Garnish with a drizzle of sour cream and fresh chopped cilantro for a family dinner your kids will love!
Why you're going to love this enchilada casserole recipe:
- It's got all your favorite flavors of enchiladas, but it's much easier to throw together! You don't have to heat the tortillas and fumble around with rolling them up. Just layer everything in a 9x13 baking dish and pop it in the oven!
- It's made with mostly pantry ingredients! This is one of those recipes that I often use a blueprint, and then just clean out my cupboards and fridge and make substitutions as I go. Sometimes I'll sub pinto beans for black beans, cheddar or mozzarella for the pepper jack, or even add Mexican rice if we have some left over.
- It's a really hearty and filling vegetarian dinner. This is one of those meals where your family won't even miss the meat! It's loaded with fiber-filled beans and veggies and smothered in cheese and enchilada sauce so it's got all the feels of classic comfort food, but it's made with real, wholesome ingredients!
How to make this easy casserole:
Saute onion, and red pepper in olive oil along with a couple large pinches of salt and pepper.
Add a splash of enchilada sauce to deglaze the pot, scraping all the yummy bits off the bottom.
Add black beans, corn, and green chiles. Season to taste with salt and pepper.
Stir to combine.
Pour ⅔ cup of enchilada sauce into the bottom of a 9x13 baking dish. Place 8 halves of tortilla in a single layer on top of the sauce.
Add ½ of the veggie/bean mixture, and ⅔ cup of enchilada sauce in an even layer.
Then add ⅓ of the shredded cheese.
Next add 8 more tortilla halves in a single layer.
Top that with the remaining veggie/bean mixture (reserve a ½ cup of the veggie/bean mixture for the top if you'd like). Pour another ⅔ cup of sauce over the veggies.
Then add another ⅓ of the shredded cheese. Add remaining tortillas in a single layer.
Pour remaining sauce over the tortillas. Add remaining cheese.
Add veggie/bean mixture if you reserved it.
Cover tightly with tin foil and bake for 25 minutes or until the cheese is melted and the sauce is bubbly. Remove foil and bake for another 5 minutes.
Let sit for 5-10 minutes, then slice, garnish and serve!
Tips for making the best veggie enchilada casserole:
- If you're worried about the corn tortillas getting soggy - DON'T!! The corn tortillas hold up really well in this casserole and still maintain their integrity even after being baked. I've also made this dish with extra thin corn tortillas and just doubled up the tortillas which worked out well!
- Flour tortillas, however, do NOT work well in this casserole. I won't lie - I'm a soft, pillowy, fluffy, flour tortilla lover all the way. But flour tortillas do best in a classic taco or a fried flauta. They do not work well for this casserole. They get soggy and nobody wants a sad, soggy casserole.
- Feel free to add ground beef, ground turkey or chorizo to bulk up this dish. It's quite filling with just the veggies and beans, but this casserole tastes great with the addition of meat as well! Just add cooked meat in with the bean and veggie mixture. I'd also recommend doubling or even tripling the cumin and chili powder in this recipe depending on how much meat you are adding.
- You could also bulk this Mexican lasagna up with cooked lentils or quinoa too! Again, double or triple the cumin and chili powder and mix them right in with the beans and veggies.
If you loved this Mexican enchilada casserole, check out these other family favorites:
- One Pan Skillet Enchiladas
- Simple Ground Beef Flautas
- Creamy Avocado Sauce
- One Pot Mexican Mac & Cheese
- Mexican Street Corn Flatbread
- Mexican Chorizo Burger