Vegetarian Enchilada Casserole (+ The Best Filling)

This vegetarian enchilada casserole has everything you need. Soft tortillas are packed with a mix of black beans, onions, and bell peppers coated in a creamy sauce. The enchiladas are then topped with melted shredded cheese to make one of the most delicious vegetarian dinner recipes you can make!

The Best Vegetarian Enchilada Casserole

This vegetarian enchilada casserole tastes like something you'd get from a Mexican restaurant!

It has the perfect combination of veggies and spices that are coated in a rich and creamy sauce before being stuffed in flour tortillas. They're covered in more enchilada sauce, topped with shredded cheese, and baked to perfection. The result is flavorful, cheesy vegetarian enchiladas that are straight-up addictive! 

This is such a delicious recipe that everyone will be on board with. You'll love how easy it is to make, and your family will love how easy it is to eat!

It's the recipe to make during those busy weeknights, on a lazy weekend, or when you have a lot of people to feed. You can serve the vegetarian enchiladas casserole with some tortilla chips and this Chipotle guac or Chipotle corn salsa for the ultimate vegetarian meal!

Why This Recipe Works

Simple to make.  The only thing you have to do is cook the veggies and assemble the enchiladas. This recipe is effortless!

The flavor. This vegetarian enchilada casserole recipe doesn't have much to it, but everything combines to create a delicious flavor you'll just keep wanting more of.

Easy to customize. Not only is this vegetarian enchilada casserole satisfying as is, but you can also customize it however you want. Some delicious additions are canned corn, pepper jack cheese, sweet potatoes, and Mexican rice. 

Ingredients

This vegetarian enchilada casserole recipe is made with all fresh, wholesome ingredients you'll feel good about eating.

Check out what you need to make vegetarian enchilada casserole:

• 2 cups enchilada sauce
• 2 Tablespoons olive oil
• 1 small red onion, diced
• 1 red bell pepper, chopped
• 1 can black bean, drained and rinsed
• 1 cup shredded cheese, Mexican cheese blend or cheddar cheese
• 2 teaspoon cumin
• 1 cup sour cream
• 1 teaspoon salt
• 8 flour tortillas

How To Make Vegetarian Enchilada Casserole

1. Prep: Preheat the oven to 350°F (180°C) and lightly grease a 9x13 casserole dish with cooking spray and set it aside. Pour ¼ cup of the red enchilada sauce into your prepared casserole dish until the bottom of the dish is evenly coated.

2. Cook onions and peppers: In a skillet over medium heat, warm the olive oil. Add the onions and red peppers to the hot oil and cook, stirring often, until the onion and peppers are tender.  Add the cumin and salt to the skillet and cook until fragrant. Remove the skillet from the heat and set it aside.

3. Mix the filling: In a large mixing bowl, add the cooked peppers and onions, black beans, sour cream, ¼ cup of enchilada sauce, and ¼ cup of shredded cheese. Mix all of the ingredients together until they fully combine.

4. Assemble enchiladas: Spread ½ cup of the filling mixture down the middle of each tortilla, and then snugly wrap the left side over and then the right to make a wrap. Put the enchilada into the baking dish and repeat with the remaining filling and tortillas.

5. Bake and serve: Drizzle the remaining enchilada sauce evenly over the enchiladas and sprinkle the remaining shredded cheese on top. Bake uncovered on the middle rack for 30 minutes. Remove from the oven, let the enchiladas rest for 10 minutes. Serve warm, garnished with fresh chopped cilantro, and enjoy!

Tips To Make The Best Recipe

• Substitute flour tortillas with corn tortillas. You'll want to dip the corn tortillas in the enchilada sauce before assembling them to make them easier to wrap.
• Use kidney or pinto beans instead of black beans, or try a mix of all three for added protein.
• Make a homemade enchilada sauce for a more authentic flavor.
• Add some diced green chiles, red pepper flakes, or chili powder to give this vegetarian enchilada recipe a kick.
• Add rice, corn, white onion, or anything you want to the veggie mixture for more flavor.
• Serve the enchiladas with sour cream or this Moes queso on top for more flavor.

How To Store Vegetarian Enchilada Casserole

In the fridge: You can store any leftover vegetarian enchilada casserole in the fridge in the baking dish with a lid on top or in an airtight container for 4-5 days.

In the freezer: You can also freeze the leftover vegetarian enchiladas in a freezer-safe container for about 6 months.

Reheating: To reheat, bake the leftover enchiladas in the oven at 350°F (180°C) for about 10 minutes. If reheating from frozen, thaw the casserole in the fridge overnight before reheating, or just add more cooking time.

FAQs About This Vegetarian Enchilada Casserole Recipe

What is the secret to good enchiladas?

Having a variety of ingredients in the filling makes for delicious enchiladas. Another trick is to fry the flour tortillas in hot oil before you fill them. This will give you the perfect crispy textured enchiladas every time.

Should enchiladas be baked covered or uncovered?

Enchiladas don't need to be covered, but if you want to avoid them getting too crisp on top, you can bake enchiladas covered. 

Can you make enchiladas ahead of time without getting soggy?

Yes! Cook the enchilada mixture and store it in the fridge in an airtight container. Then when you're ready to serve them, just wrap the filling in the tortillas and layer in the baking dish with the enchilada sauce and cheese. Bake them at 350°F for about 30 minutes.

More Recipes

• Mexican street corn casserole
• Vegetarian tater tot casserole
• Green chicken enchilada casserole
• Mexican rice casserole
• Cheesy tater tot casserole
• Zucchini tomato casserole
• Veg-All casserole