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!
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.
Keywords: meatless enchilada casserole, veggie enchiladas, vegetarian enchilada bake, easy Mexican casserole