Enchilada Casserole is such a classic. I’ve seen a million different interpretations of this dish over the years. Why? Because it’s easy and it’s satisfying. So I figured I’d make a vegetarian version, full of colorful vegetables, but still every bit as warm and comforting. This Vegetable Enchilada Casserole hits two birds with one stone.
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What’s In Vegetable Enchilada Casserole?
For this version of enchilada casserole, I began with a simple mix of black beans, corn, green chiles, green onion, and cilantro. To up the vegetable content, I also added a diced zucchini. I layered the vegetable mix between corn tortillas, cheese, and my Easy Red Enchilada Sauce.
After a little time in the oven to make sure the vegetables are nice and tender and everything gets infused with the flavorful sauce, you’ve got a warm, filling, and insanely delicious casserole. And that’s something that everyone deserves at the end of the day.
What Other Vegetables Can I Use?
Don’t like zucchini? Other vegetables that would be quite good in this include: red bell pepper, poblano peppers, or avocado. Mix it up and make it your own! :D
Take Your Enchilada Casserole to the Next Level
If you want to go the extra mile and really take this vegetable enchilada casserole to the next level, there are a few more steps you can take:
- Stir 1/2 cup of sour cream into the enchilada sauce to make it extra creamy.
- Toast the corn tortillas in a dry skillet until golden brown before layering them into the casserole. This will heighten the toasty corn flavor of the tortillas.
- Add ground beef or diced chicken to the layers.
Vegetable Enchilada Casserole
Servings 6Ingredients
- 12 small corn tortillas ($0.64)
- 1.5 cups shredded “taco blend” cheese ($0.94)
- 1 zucchini (about 3/4 lb.) ($0.95)
- 1 15oz. can black beans, drained* ($0.55)
- 1 cup frozen corn kernels ($0.63)
- 1 4oz. can diced green chiles ($0.87)
- 1/2 bunch (3-4 each) green onions ($0.38)
- 1/4 bunch fresh cilantro (optional) ($0.22)
- 1/4 tsp salt ($0.02)
Enchilada Sauce
- 2 Tbsp cooking oil ($0.08)
- 2 Tbsp chili powder ($0.30)
- 2 Tbsp all-purpose flour ($0.02)
- 2 cups water ($0.00)
- 3 oz. tomato paste ($0.33)
- 1/2 tsp ground cumin ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 3/4 tsp salt ($0.03)
Instructions
- Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
- To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about 3-5 minutes).
- Preheat the oven to 350 degrees. Prepare a 9×9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
- Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Vegetable Enchilada Casserole – Step by Step Photos
Cut a 3/4 lb. zucchini into a small dice. The small size of the cubes is important so that they cook through and don’t create huge lumps in the casserole.
Combine the diced zucchini (they’re on the bottom) with a 15oz. can of black beans (rinsed and drained), 1 cup frozen corn, 4oz. can diced green chiles, 3-4 sliced green onions, and about 1/4 bunch chopped fresh cilantro in a large bowl.
Add 1/4 tsp salt and stir the vegetables until they’re well mixed.
Next make the enchilada sauce. In a small sauce pot combine 2 Tbsp vegetable or canola oil, 2 Tbsp chili powder, and 2 Tbsp flour.
Whisk the oil, flour, and chili powder together over medium heat until it begins to bubble. Let it bubble, while whisking, for about one minute.
Next add 2 cups water, 3oz. tomato paste (half of a 6oz. can), 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 3/4 tsp salt. Whisk until smooth and heat over medium flame until it thickens. It will begin to thicken as it approaches a simmer (thanks to the flour-chili powder roux created in the first step).
Preheat the oven to 350 degrees and begin to layer the casserole. Start by coating the inside of a 9×9 casserole dish with non-stick spray. Spread 1/2 cup of the enchilada sauce over the bottom.
Next, add a layer of corn tortillas. I like to cut some in half so that I have a straight edge to line the dish. I used four tortillas per layer.
Add 1/3 of the vegetable mixture on top of the tortillas, then drizzle 1/2 cup of the sauce over top.
Finally, add 1/2 cup of shredded cheese on top of the vegetables and sauce. Repeat these layers two more times (tortillas-vegetables-sauce-cheese).
Until all the vegetables are used up and the casserole dish is full.
Bake the casserole in the preheated 350 degree oven for 40-45 minutes, or until the edges are really bubbly and the cheese just begins to brown on top. Warning: it smells AH-MAZ-ING. Top with extra cilantro and green onion if desired.
Holy yum.
Another good one! Budget or no, your recipes are pleasing and not too hard. Love the homemade enchilada sauce!
I toasted the tortillas in the preheated oven (about 15 minutes, but less might work), turning over halfway through.
I was already fixing this when I saw “9 by 9 pan” and had to work something out (don’t have one of that size, and anything near is short). I started in a 7 x 11, but was spooning the first layer of vegetables in when I saw it was too small. I used a 9 x 13. It was rather spread out, but filled the pan to the top. I think I need an in-between size (like, ahem, 9 x 9) with fairly tall sides!
Made this last night and it was awesome!! Had a good spicy kick and went well with Spanish rice on the side :)
Love your blog, thank you!
I made this tonight for guests. They LOVED it. Went back for thirds. Your blog is a huge inspiration. THANKS!
Long-time reader, first-time commenter, thank you for saving me from SO much money I would have spent on fast food . . .
This rocked. I wasn’t too excited about it while I was putting it together, but MAN, that’s some good enchilada sauce. I just inhaled this dish. Yum.
This enchilada sauce is way better than the store bought canned goop. I doubled the tomato paste and mixed in 1/2 cup of sour cream at the end (I like the cooling effect it has) and swapped butternut squash for zucchini- just what I had on hand, and this was awesome! I could eat this several meals in a row and not get tired of it. Great recipe Beth, thank you!
My boyfriend and I loved this recipe .He is already requesting we make it again!
Very good. Next time, I will add a packet of taco season to spice it up a bit. Family loved it. No complaints.
I cannot tell you how much I LOVE and appreciate your blog. I’m not a blog person but this is on my top follow list. My hubby and I love your recipes and I love how easy and delicious they are!!! We eat gluten and dairy free, but that’s no problem I’m able to substitute the necessary things and still stay true to the recipes. We’re also on a budget ourselves, so you can just imagine how much more this blog helps. Please, please, please don’t stop blogging! lol. I’m gonna make this recipe this week and I’m pretty excited!
Hi again!! I haven’t made one of your recipes in a while and I just made this. It was DELICIOUS!! My kids devoured it. I had to make a 13×9, and I added some leftover shredded pork we had. Other than that I followed exactly. We served it with sour cream on top and we just loved it. Will be making it often, and it is gluten free as long as you use cornstarch instead of flour! Thank you!!!
This was amazing….the best thing I made for dinner in a long time. My husband and I could not stop eating it. Next time I will double the recipe and bake it in a 9×13 pan. The only thing I would say would be that it would probably only serve 6 if there were sides. If it were served on it’s own, I think it would serve 4-5 people.
Terrific recipe, Beth. Thanks for the millionth time.
Another vegetable to add to this that makes it AAAAH-mazing: SWEET POTATOES. They go so well with black beans, chiles, and corn!
Did you pre-cook the sweet potatoes? Sliced or diced? Thanks!
This recipe is amazing! I actually shredded the zucchini in my food processor (it makes fairly large shreds, so the pieces were a great size) and then squeezed them to get rid of some of the extra moisture. I’m not sure that I needed to, but it was so delicious. Definitely a keeper.
This recipe is really great. I added diced onion and doubled the zucchini for extra vegetables and it was so good that I’m making it again tonight! I wish it was easier to clean up though!
Tried using flour tortillas. It was a mistake. The came out soggy.
Oh no! I just bought all the ingredients for this but couldn’t find corn tortillas so bought flour ones! I guess I’m on the hunt for corn tortillas now….. ;/