Vegetarian Mexican Casserole
Vegetarian Mexican Casserole that includes any vegetables you have in your fridge, black and refried beans, and cheese!
Servings: 4 people
- 3 cups vegetables; chopped; see notes
- 1 can black beans; reduced sodium, 15 oz.
- 1 can refried beans; reduced sodium, 15 oz.
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- ¼ cup water or low sodium vegetable broth
- 1 can enchilada sauce, 28 oz.
- 2 cups cheddar cheese, shredded
- 8 small tortillas; flour or corn; I used 6 inch
Prep the Vegetable and Bean Mixture:
Chop vegetables and thaw the frozen ones if using.
Heat olive oil in a large pan.
Add onion and cook for 2-3 minutes until translucent. Add the rest of the vegetables, and cook for about 5 minutes.
Add the canned refried beans and black beans and then the paprika, cumin powder, and garlic powder. (See note about salt below).
Add the water or vegetable broth to thin out the mixture slightly for easier spreading.
Assemble the Casserole:
Heat tortillas in a small pan (this is optional but I prefer to heat mine on both sides before layering) and cut them accordingly to fit your pan.
Grease a 9x9 or a 9x13 and spread a little bit of sauce at the bottom.
Place the tortillas at the bottom, then layer with beans, sprinkle some cheese. Complete this for all the layers of tortillas except the top (I did 3 layers in a 9x9 pan).
On the final layer of tortillas, add the beans, pour the sauce over the entire dish (I use the whole can as I like mine saucy!), and then sprinkle with cheese.
Bake it and Serve:
Bake in the oven for about 20-30 minutes until cheese and sauce is bubbly.
Let it cool for about 10-15 minutes before cutting and serving.
Top it with guacamole, cilantro, green onions, sour cream, crushed chips for an added crunch, or anything else you want!
- I don't add any extra salt in the vegetable and bean mixture due to the sodium in the sauce, canned beans, and cheese. I find this balances the entire casserole really well!
- Make this dish vegan by using vegan cheese.
- You can add sauce between the layers but I felt it held together with all the sauce poured over the top.