Growing up, enchiladas were always a family favorite at our dinner table. But as my family leaned more towards plant-based meals, I found myself craving that same hearty, comforting dish—just without the meat.
That’s when this Vegetarian Enchilada Casserole became a household staple. It’s packed with vibrant veggies, protein-rich black beans, and melty Monterey Jack cheese, all layered between soft corn tortillas.
Plus, it’s simple enough for a busy weeknight but delicious enough to impress at a weekend potluck. Trust me, even the biggest meat lovers in my family come back for seconds!
Why You’ll Love This Recipe
- Packed with Flavor – The combination of roasted veggies, bold spices, and creamy cheese creates a satisfying bite every time.
- Family-Friendly – Even picky eaters won’t be able to resist this cheesy, hearty casserole.
- Meal Prep Approved – It stores beautifully, making it perfect for leftovers or make-ahead meals.
- Versatile – Easily swap out veggies or add extra toppings based on what you have on hand.
- Naturally Gluten-Free – Thanks to the corn tortillas, this recipe is safe for those avoiding gluten.
Vegetarian Enchilada Casserole
For this veggie-packed casserole, you’ll need the following ingredients:
Ingredients
- 10 corn tortillas – These provide the hearty base and absorb all the delicious flavors while keeping the casserole gluten-free.
- 2 red bell peppers – Their natural sweetness adds balance and a pop of color.
- 1 large yellow onion – A flavor powerhouse that deepens the taste of the veggies.
- ½ head of large cauliflower – Adds a subtle nuttiness and hearty texture.
- 2 tablespoons extra-virgin olive oil, divided – Perfect for roasting vegetables and enhancing their flavors.
- 1 large sweet potato – Brings a touch of sweetness and creamy texture to the dish.
- 2 ⅓ cups red salsa – Acts as the flavorful sauce that ties everything together.
- 1 can black beans – Provides protein and a creamy, hearty texture.
- 1 teaspoon ground cumin, divided – Adds a warm, smoky undertone to the filling.
- 2 ½ cups Monterey Jack cheese, divided – Melts beautifully and gives the casserole its cheesy goodness.
- ½ cup chopped fresh cilantro – Brightens up the flavors with a fresh, herby finish.
- 2,3 handfuls baby spinach leaves – Adds a burst of color and a nutrient boost.
- Salt & freshly ground black pepper – To season the veggies and balance all the flavors.
Optional Add-Ons
- Avocado slices – For a creamy, cooling topping.
- Sour cream or Greek yogurt – Adds a tangy richness.
- Pickled jalapeños – For a spicy kick.
- Corn kernels – Adds sweetness and extra texture.
- Lime wedges – A squeeze of fresh lime brightens up the entire dish.
Tools You’ll Need
- Large baking dish – To layer and bake the casserole.
- Sheet pan – For roasting the veggies to perfection.
- Mixing bowls – For tossing the vegetables and mixing ingredients.
- Sharp knife & cutting board – Essential for prepping your vegetables.
- Aluminum foil – To cover the casserole while baking and keep it moist.
Step-by-Step Instructions for Vegetarian Enchilada Casserole
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray to prevent sticking.
Step 2: Prepare the Vegetables
Chop the red bell peppers, onion, cauliflower, and sweet potato into bite-sized pieces. This ensures even cooking and a good texture in the casserole.
Step 3: Roast the Vegetables
Spread the chopped vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
Step 4: Cook the Spinach and Beans
In a large skillet over medium heat, add the remaining ½ tablespoon of olive oil. Add the baby spinach and sauté for 1-2 minutes until wilted.
Step 5: Add the Black Beans
Once the spinach is wilted, stir in the black beans and ½ teaspoon of cumin. Cook for another 2-3 minutes until everything is heated through. Remove from heat.
Step 6: Layer the Casserole
Spread ½ cup of salsa on the bottom of the prepared baking dish. Arrange 5 corn tortillas over the salsa, overlapping as needed.
Step 7: Add the First Filling Layer
Top the tortillas with half of the roasted vegetables, half of the spinach and bean mixture, and ¾ cup of Monterey Jack cheese.
Step 8: Repeat the Layers
Add another layer of 5 corn tortillas followed by the remaining roasted vegetables, remaining spinach and bean mixture, and ¾ cup of cheese.
Step 9: Finish with Salsa and Cheese
Place a final layer of tortillas on top. Pour the remaining salsa over the tortillas, spreading it evenly. Sprinkle the remaining 1 cup of cheese on top.
Step 10: Bake the Casserole
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
Step 11: Let It Cool
Remove the casserole from the oven and let it sit for 5 minutes before serving. This helps the layers set and makes slicing easier.
Step 12: Garnish and Serve
Sprinkle chopped fresh cilantro over the top for a burst of freshness. Serve warm with your favorite toppings like avocado slices, sour cream, pickled jalapeños, or a squeeze of lime. Enjoy!
Best Paired With
- Mexican Rice – For a more filling, classic side.
- Simple Green Salad – To add a refreshing, crunchy element.
- Chips & Guacamole – Because who can resist?
Storage and Serving
- Refrigerator – Store leftovers in an airtight container for up to 4 days.
- Freezer – Freeze the baked casserole for up to 3 months. Thaw in the fridge before reheating.
- Reheating – Warm in the oven at 350°F (175°C) until heated through or microwave individual servings.
Tips for Success
- Roast the veggies until caramelized for a deeper, richer flavor.
- Use a chunky salsa for more texture.
- Let it rest after baking to make slicing easier and avoid a runny mess.
- Layer generously with cheese for that irresistible gooeyness.
- Customize your veggies based on what’s in season or what you have on hand.
Substitutes and Variations
- Swap black beans for pinto beans for a different texture.
- Use vegan cheese to make it completely dairy-free.
- Add zucchini or mushrooms for extra veggies.
- Try a green salsa for a tangy twist.
Nutritional Breakdown
| Nutrient | Amount Per Serving |
| Calories | 380 |
| Protein | 16g |
| Carbohydrates | 42g |
| Dietary Fiber | 9g |
| Sugars | 7g |
| Fat | 18g |
| Saturated Fat | 7g |
| Sodium | 720mg |
What Others Are Saying About The Recipe
Sevi L. – “This enchilada casserole has become a family favorite! I love how hearty it is without needing any meat. My kids gobbled it up without complaints.”
Liam R. – “The layers of veggies, beans, and cheese are perfect. I added some jalapeños for spice, and it was incredible. Definitely making this again!”
Jenna P. – “Such a colorful and delicious casserole! I love how easy it was to make. My kids devoured it without even realizing it was all veggies, LOL.”
Carlos F. – “I’m not usually a vegetarian meal person, but this casserole totally won me over. The roasted cauliflower and sweet potatoes were a game-changer.”
FAQs
Can I make this ahead of time?
Yes! Assemble the casserole up to a day in advance, refrigerate it, and bake when ready.
Can I use flour tortillas instead of corn?
Absolutely. Flour tortillas will make the casserole softer, but it’s still delicious.
Can I make this vegan?
Definitely! Swap out the Monterey Jack for your favorite vegan cheese.
Final Thoughts
This Vegetarian Enchilada Casserole is one of those recipes that brings everyone to the table—whether they’re die-hard carnivores or veggie lovers. Every time I make this, I’m reminded of how simple ingredients can turn into something truly special. Plus, it’s a great way to sneak more veggies onto your family’s plates without sacrificing taste!