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This vegetarian enchilada casserole is such an easy dinner recipe!

Vegetarian Enchilada Casserole

This vegetarian enchilada casserole is an easy, flavorful recipe for a busy night.
Course Main Course
Cuisine Mexican
Keyword Enchilada
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 449kcal
Cost $.99 per serving


  • 1 tbs olive oil
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper
  • 2 cups enchilada sauce
  • 2 cups black beans
  • 2 cups pinto beans
  • 1 cup frozen corn kernels
  • 2 tablespoons fresh cilantro chopped
  • 10 soft corn tortillas
  • 1 8 oz block Cabot Vermont Sharp Cheddar grated (about 2 1/2 cups)


  • Preheat the oven to 375 degrees and grease a 9 by 13 inch baking dish.
  • In a large pot, saute the onion in the olive oil until translucent. Add the bell pepper, garlic, chili powder, salt, and pepper to the pot, and sauté for 3 minutes, or until the pepper are tender.
  • Add the enchilada sauce, black beans, pinto beans, corn, and cilantro to the pot. Bring to a simmer briefly.
  • To make the casserole, place 5 tortillas in the bottom of the baking dish. Place half the bean mixture on top, and sprinkle half the cheese on top of that. Then make a second layer, starting with tortillas, then bean filling, then the remaining cheese on top.
  • Bake covered with foil for 15 minutes. Then remove the foil and cook for an additional 5, or until the cheese is fully melted.
  • Serve warm, garnished with your favorite enchilada toppings.


Calories: 449kcal