Vegetable Enchilada Casserole

Layers of flavor and wholesome ingredients come together in this delicious Vegetable Enchilada Casserole, a crowd-pleasing twist on a Mexican classic. Packed with vibrant sautéed vegetables like zucchini, red peppers, and sweet corn, hearty black beans, and bold spices, this casserole is a vegetarian delight that's bursting with smoky, zesty enchilada flavor. Corn tortillas form the perfect base and are stacked with tangy enchilada sauce, crushed tomatoes, and a luscious blend of cheddar and Monterey Jack cheeses for ooey-gooey perfection. Ready in under an hour, it's an easy, make-ahead dish that's perfect for family dinners or meal prep. Garnish with fresh cilantro and add optional toppings like creamy avocado or sour cream for the ultimate comfort meal. Your new favorite weeknight casserole awaits!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 Red onion, diced
• 1 Red bell pepper, diced
• 1 Zucchini, diced
• 1 cup Corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) Black beans, drained and rinsed
• 1 can (15 oz) Crushed tomatoes
• 1.5 cups Enchilada sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 12 Corn tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 handful Fresh cilantro, chopped (optional, for garnish)
• 0 Sour cream (optional, for serving)
• 0 Avocado, sliced (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and red bell pepper and sauté for 3-4 minutes until softened.

Step 3

Add the diced zucchini and corn to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Stir in the black beans, crushed tomatoes, 1/2 cup of enchilada sauce, ground cumin, chili powder, and salt. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld. Remove from heat.

Step 5

Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.

Step 6

Layer 4 corn tortillas over the sauce, overlapping slightly if necessary.

Step 7

Spread 1/3 of the vegetable mixture over the tortillas, then sprinkle 1/3 of the cheddar and Monterey Jack cheeses on top.

Step 8

Repeat the layering process two more times (tortillas, vegetable mixture, cheese), finishing with a generous layer of cheese on top.

Step 9

Pour any remaining enchilada sauce evenly over the top of the casserole.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 12

Let the casserole cool for 5 minutes before garnishing with chopped cilantro, if desired.

Step 13

Serve with optional toppings like sour cream or sliced avocado. Enjoy!

Nutrition Facts

Serving size	(2989.3g)

Amount per serving	% Daily Value*
Calories	4026.9

Total Fat 186.5g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat 3.7g
Cholesterol 357.1mg	0%
Sodium 6915.4mg	0%
Total Carbohydrate 454.8g	0%
Dietary Fiber 93.5g	0%
Total Sugars 52.5g
Protein 165.5g	0%

Vitamin D 24IU	0%
Calcium 3133.6mg	0%
Iron 25.6mg	0%
Potassium 5424.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 15.9%

Carbs: 43.7%