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Vegetarian Enchilada Casserole
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5 from 3 votes

Vegetarian Mexican Casserole

Vegetarian Mexican Casserole that includes any vegetables you have in your fridge, black and refried beans, and cheese!
Prep Time: 10 mins
Cook Time: 40 mins
Servings: 4 people
Author: Shweta

Ingredients

  • 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

Instructions

  • Preheat oven to 375°F.

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!

Notes

  • 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. 
Keywords: Vegetarian