Easy Vegetarian Enchilada Casserole
Enchilada Casserole Ingredients
How to Make an Enchilada Casserole Bake
Here’s a visual of how I layered the casserole: a little sauce, tortillas, beans, cheese, and peppers.
- 1 (12 oz.) jar of mild red enchilada sauce (gluten free if needed)
- 1 package small corn or flour tortillas (gluten free if needed)
- 2 (15 oz.) cans black beans, drained but not rinsed
- 3 cups shredded Mexican cheese blend (vegan if desired)
- 1 (14 oz.) package frozen fire roasted bell peppers and onions, defrosted
- 1/4 cup sliced black olives (optional)
- 3 green onions, sliced for garnish
- 1-2 avocados, sliced for serving (or guacamole)
- sour cream (optional)
- Preheat the oven to 375 degrees F.
- Coat the bottom of a 9x12" baking dish with a layer of enchilada sauce. Top with a layer of tortillas, cutting if needed to cover the dish. Top tortillas with all of the beans. Sprinkle with 1/2 cup of the cheese and all of the peppers and onions.
- Sprinkle a little more cheese over the top and cover with a second layer of tortillas, cutting and fitting them like puzzle pieces. Cover the tortillas with enchilada sauce. Most of the sauce should be used. Sprinkle 1 cup of cheese over the top and arrange olives on the cheese, if using.
- Bake for 30 minutes or until bubbly.
This recipe can be made vegetarian or vegan. For vegan, use dairy free cheese such as Daiya, and no sour cream.
Make ahead: You can assemble this enchilada casserole several hours in advance and bake at dinnertime. It also reheats well.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423 Total Fat: 28g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 54mg Sodium: 364mg Carbohydrates: 26g Fiber: 9g Sugar: 4g Protein: 19g