June 17, 2022

Vegetarian Enchilada Casserole

This delicious Vegetarian Enchilada Casserole is so good, easy to make, and the perfect veggie-filled comfort food.

Why You Will Love This Hearty Vegetarian Enchilada Casserole

  • It’s enchiladas with HALF the work – all you have to do is make the filling, layer, and you’re good to go.
  • Made with simple ingredients – this plant-based recipe is chock full of veggies, beans, and a few other simple ingredients that are easy to find in your local grocery store.
  • Who doesn’t LOVE a casserole?! – I mean seriously, who doesn’t just love an easy casserole? The best part is that this recipe makes plenty which means you’ll have some leftover for dinner the next day.

Watch How to Make This Recipe

More Enchilada Casseroles

Green Chicken Enchilada Casserole

Turkey Enchilada Skillet

Gluten Free Beef Enchilada Casserole

Chicken Enchilada Skillet

casserole ingredients

Casserole Ingredients

Veggies: in this enchilada casserole the veggies are truly the star of the show. There’s a combination of mushrooms, onion, bell peppers, zucchini, spinach, and corn!

Black Beans: to add more protein to the casserole, and make it even heartier, we are using black beans!

Enchilada Sauce: any red enchilada sauce will work, just choose your favorite!

Whole Milk Greek Yogurt: plain, full fat Greek yogurt helps to give the filling some delicious creaminess.

Cheese: for this recipe we’re using a combination of shredded pepper jack and Monterrey cheeses.

Tortillas: you’ll need 12 tortillas for this recipe. To keep things gluten and grain free I used my favorite grain free tortillas.

Ingredient Substitutions and Frequently Asked Questions

  • Veggies – this casserole is very forgiving and a great way to use up any extra vegetables you may have in the fridge. Feel free to add whatever veggies you need to use up in the fridge.
  • Beans – don’t have black beans? you can leave them out altogether or swap them for another bean like kidney or pinto beans.
  • Greek Yogurt – you can swap the plain Greek yogurt for sour cream in the filling if you prefer.
  •  Cheese – I love the combination of pepper jack and Monterrey cheeses in this recipe, but feel free to use whatever cheese your prefer.
  • Tortillas – to keep this recipe gluten and grain free, I used these grain free tortillas.

Helpful Kitchen Tools

CASSEROLE DISH

LARGE MIXING BOWL

MEASURING CUPS

MEASURING SPOONS

MIXING SPOON

sautéed veggies in pan

How to Make This Vegetarian Enchilada Casserole Recipe

Step One: Preheat oven to 400 degrees and grease a 9×13 baking dish with oil.

Step Two: Heat a large skillet over medium high heat. Once hot, add the avocado oil and mushrooms. Sauté for 4-6 minutes until the mushrooms are golden brown and crispy.

Step Three: Next, add the diced onion, bell peppers, minced garlic, and zucchini. Sauté again for another 4-6minutes until tender and then remove from the heat. Stir in the baby spinach and set aside.

Step Four: Add the sautéed veggies, corn, black beans, lime juice, hatch chilies, Greek yogurt, 1 cup of enchilada sauce, cumin, and red pepper flakes to a mixing bowl. Stir until everything is well combined.

Step Five: Coat the bottom of the 9×13 baking dish with 1/3 cup of enchilada sauce. Then place a layer of 4 tortillas in the dish (they will overlap some). Next, add approximately a heaping cup of the veggie filling and spread out with a spatula or the back of spoon. Next, add a layer of pepper jack cheese. Then pour on 1/3 cup of enchilada sauce. Repeat the process until all of the tortillas and pepper jack are used, you will have 3 layers ending with the veggie filling on top.

Step Six: Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of Monterrey cheese over the casserole.

Step Seven: Bake at 400 degrees for 20-25 minutes until cheese is melty, bubbly, and golden.

Step Eight: Garnish the enchilada casserole with chopped cilantro, diced red onion, sliced avocado, sliced jalapeño, sour cream or Greek yogurt, and fresh limes.

layer of filling and cheese

Ways to Customize

  • Add more protein – you can easily add shredded chicken, ground turkey, etc. to this recipe if you want to increase the protein amount.
  • Make it dairy free and vegan – use your favorite dairy free cheese and Greek yogurt if you would like to keep this recipe dairy free and vegan.
  • Spice it up – want a little more kick? use a spicy enchilada sauce or increase the amount of crushed red pepper flakes.

My Favorite Tips

  • For the best results, I highly recommend shredding your own cheese instead of buying a pre-shredded bag of cheese. Pre-shredded cheese contains stabilizers and don’t melt as nicely as blocks of cheese that are hand shredded. To make things easier and save time, you can use a food processor to grate your own cheese.
  • Be sure to let the casserole rest for a few minutes before serving. This will ensure that it holds together a bit better when slicing.
  • If you want your casserole to be a bit more brown on top, feel free to place it under the broilerfor a bit.
  • Want your casserole a bit more saucy? Feel free to use a bit more enchilada sauce.

slice of casserole on plate

Can I Prep This Casserole in Advance?

Yes! If you like you can prepare this casserole up to a day in advance. Just assemble everything and then cover tightly with foil before placing in the fridge.

When you are ready to bake the casserole, remove it from the fridge and place on the counter for 20 minutes and allow it to come to room temperature before baking.

Topping Options

Need topping inspiration for your enchilada casserole?

Here are a few of my favorite topping ideas: 

  • sliced avocado
  • chopped cilantro
  • salsa verde or your favorite salsa of choice
  • diced red onion
  • fresh limes
  • sliced jalapeno peppers

Delicious Dishes to Serve on the Side

How to Store and Freeze

You can store any leftover casserole, tightly covered, in the fridge for up to three to four days.

slice of casserole on plate

More Plant-Based Recipes

I hope you give this Vegetarian Enchilada Casserole a try! It’s hearty, delicious, and perfect comfort veggie-packed comfort food.

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

 

Print

Vegetarian Enchilada Casserole

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Stovetop/Baking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Stovetop/Baking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 1 tablespoon olive oil
  • 8 oz sliced baby Bella mushrooms
  • 4 cloves garlic, finely minced
  • 1 small yellow onion, diced
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini, diced
  • 1 cup fresh baby spinach
  • 1 cup corn kernels
  • 115oz can black beans, drained and rinsed
  • 1/4 cup lime juice
  • 4 oz hatch chiles
  • 1/2 cup full fat Greek yogurt
  • 32 oz red enchilada sauce, divided
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • 1 cup shredded pepper jack cheese
  • 12 tortillas (grain free, flour, or corn)
  • 1 cup shredded Monterrey cheese

Method

  1. Preheat oven to 400 degrees and grease a 9×13 baking dish with oil.
  2. Heat a large skillet over medium high heat. Once hot, add the avocado oil and mushrooms. Sauté for 4-6 minutes until the mushrooms are golden brown and crispy.
  3. Next, add the diced onion, bell peppers, minced garlic, and zucchini. Sauté again for another 4-6minutes until tender and then remove from the heat. Stir in the baby spinach and set aside.
  4. Make the Filling: Add the sautéed veggies, corn, black beans, lime juice, hatch chilies, Greek yogurt, 1 cup of enchilada sauce, cumin, and red pepper flakes to a mixing bowl. Stir until everything is well combined.
  5. Assemble the Casserole: Coat the bottom of the 9×13 baking dish with 1/3 cup of enchilada sauce. Then place a layer of 4 tortillas in the dish (they will overlap some). Next, add approximately a heaping cup of the veggie filling and spread out with a spatula or the back of spoon. Next, add a layer of pepper jack cheese. Then pour on 1/3 cup of enchilada sauce. Repeat the process until all of the tortillas and pepper jack are used, you will have 3 layers ending with the veggie filling on top.
  6. Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of Monterrey cheese over the casserole.
  7. Bake at 400 degrees for 20-25 minutes until cheese is melty, bubbly, and golden.
  8. Garnish the enchilada casserole with chopped cilantro, diced red onion, sliced avocado, sliced jalapeño, sour cream or Greek yogurt, and fresh limes.

Keywords: vegetarian enchilada casserole, enchilada casserole vegetarian, enchilada casserole veggie

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

This post contains affiliate links.

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Recipe rating

    4 comments
  1. This was both hearty and delightfully veggie heavy- and delicious! Thank you for another great recipe!

  2. Putting this on the meal plan for this week! Any ideas on substitutions for the mushrooms and zucchini? Those are 2 veggies my husband doesn’t like… Or should I just cut them out and not replace?

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