This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. After you’ve had dinner, you’ll be so glad you have a 2nd of these in the freezer for another night!
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Contents
A Make Ahead Vegetarian Meal to Freeze
I adore South of the border flavors, and combine with that the ease of putting together this casserole, and you’ve hit dinner gold.
This recipe is one that I make often, with variations, but this classic mix of peppers, onions, black beans and corn is my favorite combination. So much wonderful veggie goodness, but they are also all things that freeze so well.
It’s a great recipe for weeknight dinners. An enchilada casserole is much quicker to assemble than a classic pan of enchiladas!
It’s as simple as chopping veggies, giving them a quick saute, and then layering corn tortillas with the veggie filling, cheddar cheese, and a red enchilada sauce. I homemake my enchilada sauce with tomato paste and chili powder – it’s simple to do and you can adjust the heat to your liking!
Once the layers are assembled, pop it in the oven to bake to bubbling perfection!
I baked this casserole in my Sharp European Convection Oven. The heat is consistent, so I know casseroles will evenly bake.
Hop on over to Sharp USAs website to see if the state-of-the-art appliances are the right fit for your dream kitchen!
What You’ll Need:
- Corn Tortillas
- Enchilada Sauce (make your own homemade gluten free enchilada sauce!)
- Cheddar Cheese (or pepper jack)
- Black Beans (or pinto beans)
- Corn
- Onions
- Bell Peppers (I use red, green, and yellow for a variation in colors! Use a red bell pepper and a poblano pepper if you’d like to add some spice!)
How to Make a Vegetarian Enchilada Casserole
Prior to beginning, make a batch of this homemade enchilada sauce.
Step 1: In a large skillet, add olive oil and diced onion. Sauté the onions over medium heat for 5-7 minutes to soften.
Step 2: Add the chopped bell peppers, and continue to sauté for another 5-7 minutes until the peppers have softened.
Step 3: Add the black beans and corn into the vegetable mixture, and stir to combine. Remove the vegetables from heat.
Step 4: Add about 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ baking dish.
Step 5: On top of the tortillas, add 1/2 of the vegetable mixture and 1/3 of the shredded cheese. Add another 1/2 cup of enchilada sauce and another layer of tortillas.
Top the 2nd layer of tortillas with the remaining vegetable mixture, 1/3 of cheese, and another 1/2 cup of enchilada sauce.
Step 6: Add 1 more layer of tortillas, topped with 1 cup of enchilada sauce and the remaining cheese.
Step 7: Cover the casserole with foil and bake for 30 minutes. Remove the foil, and continue to bake for another 10 minutes until the cheese has begun to brown and the enchilada sauce is bubbling around the edges.
Step 8: Allow the casserole to cool for about 10 minutes before slicing to serve. Top with chopped cilantro and red onion if desired.
How to Store & Freezing Tips
Once the casserole has fully cooled, top it with foil and store it in the refrigerator for up to 5 days.
To Freeze: This casserole is great for freezing! It’s a lifesaver to have healthy meals prepped and ready to go when life gets busy.
Once the casserole is assembled, wrap the casserole dish in foil, and then wrap it with plastic wrap to make the dish air tight. Freeze the casserole for up to 3 months.
To bake the casserole, remove it from the freezer and allow it to thaw for 1-2 hours at room temperature (or overnight in the refrigerator).
Preheat the oven to 425º F and bake it for 30 minutes with the foil on, and then remove the foil and continue to bake for an additional 10 minutes. Be sure the center is hot. If it was still a little frozen, it might take an additional 10-15 minutes.
Tips for Vegetarian Enchilada Casserole
Switch it Up: Customize the veggies to suit your taste or to use up what you have in the refrigerator. Spinach works well, and broccoli chopped fine would also be great. Add a canned of diced green chilis. If your kids are finicky about vegetables, chopped zucchini or cauliflower also blend into the sauce and cheese and could be a great way to sneak in a few more.
Make it Gluten Free: Corn tortillas are gluten free, unless you buy the “soft” corn tortillas, which have wheat flour.
Tortillas: Swap the corn tortillas for your favorite flour tortillas or low carb tortillas. Anything will work here!
Save time: Buy frozen corn, and use veggies that don’t need to be sautéed first. Really finely chopped broccoli or cauliflower, or spinach, mixed with frozen corn would be fine without pre cooking.
Make it Ahead: See instructions above for freezing this casserole. It is also fine to keep it in the refrigerator for 2-3 days before baking, if preferred.
Increase the Protein: Using leftover or rotisserie chicken is a great way to add protein to this meal if you don’t want to keep it vegetarian.
Try these delicious Turkey Enchiladas with Sweet Potatoes for a switch up!
Other Vegetarian Freezer Meals:
- Creamy Tomato Basil Soup, by Sunkissed Kitchen
- Butternut, Spinach and Black Bean Enchiladas, by Sunkissed Kitchen
- Pumpkin Seed Veggie Burgers, by Sunkissed Kitchen
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Vegetarian Enchilada Casserole
Ingredients
- 4 cups enchilada sauce (1/2 recipe of my homemade enchilada sauce)
- 18 corn tortillas
- 1 tbsp olive oil
- 2 onions medium
- 1/2 tsp sea salt
- 2 bell peppers (I used green, yellow and red)
- 2 ears corn (sub 2 cups frozen corn)
- 1 can black beans 15 ounce
- 3 cups cheddar cheese shredded
- cilantro (optional, to garnish)
Instructions
- Preheat oven to 425º F.
- In a large skillet, add olive oil and diced onion. Sauté the onions over medium heat for 5-7 minutes to soften.
- Add the chopped bell peppers, and continue to sauté for another 5-7 minutes until the peppers have softened.
- Add the black beans and corn into the vegetable mixture, and stir to combine. Remove the vegetables from heat.
- Add about 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ casserole pan.
- On top of the tortillas, add 1/2 of the vegetable mixture and 1/3 of the shredded cheese. Add another 1/2 cup of enchilada sauce and another layer of tortillas.Top the 2nd layer of tortillas with the remaining vegetable mixture, 1/3 of cheese, and another 1/2 cup of enchilada sauce.
- Add 1 more layer of tortillas, topped with 1 cup of enchilada sauce and the remaining cheese.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil, and continue to bake for another 10 minutes until the cheese has begun to brown and the enchilada sauce is bubbling around the edges.
- Allow the casserole to cool for about 10 minutes before slicing to serve. Top with chopped cilantro and onions if desired.
Love your recipe. As a busy mom of two, I’m also for quick, easy to make and easier to freeze recipes. Keep up the good work.
Thanks Marija! I never used to care about freezer meals– but having a child really changes things, doesn’t it?
OMGoodness this looks so good! Definitely saving for later.
Thanks Veronica! It is really good– and I’m just blown away by how easy it is to prepare for multiple meals. We’ve been eating them out of the freezer and there really is no difference in taste after its been frozen.
Totally trying this one since I’m always in search of something organic for my food!
Lovely! I’m eating meat free more often these days and I love enchiladas. This is a great twist on a traditional recipe. I love the variation options also! Beautiful post!
Yes, please! I have been looking for a good veggie enchilada recipe. Thank you!!
I think you’ll love this one Kyla!
This looks so scrumptious. Definitely trying this one out this weekend!
This looks heavenly and the perfect recipe for me since I’m going meatless for 2017. Bookmarking!
Great Jenn! For a whole year, that’s a great goal. I prefer eating vegetarian, but my family doesn’t always agree. I am coming up with more meals like this one because no one complains when this casserole comes out!
This looks delicious! I love meals you can freeze and reheat later.
It looks absolutely delicious! I’m always looking for a freeze-friendly recipe so I am saving this one! Thank you!
This looks so much faster than the traditional enchiladas I always do for dinner, and it looks like its easier to toss even more veggies in this way- always a win! Going to try it this weekend.
I hope you enjoy it Sophie! I love making traditional enchiladas, but because I wanted to make enough to freeze some, and this series is designed for people who are limited with time but want to eat healthier, a casserole it was! And it’s just as delicious for sure!
This looks very interesting. Would love to try this as it seems to be super easy.
I’ve tried beef and chicken enchiladas, but I haven’t tried a vegetarian version of the dish. It looks delicious. I think my teen daughter would enjoy your vegetarian enchilada casserole because she doesn’t like chicken in hers. Great recipe!
We love the veggie version, and no one misses the meat!
What a delicious recipe. I do love Mexican food and love the idea of something different than my typical tacos and fajitas. Will certainly make this soon!!
I’ve never even though about making enchiladas vegetarian friendly! Of course vegetarians would still like to eat the goodness of enchiladas. I bet these taste incredible.
now i know what to make this mother’s day! Thank you for sharing your recipe!
As a mexican and vegetarian you have no idea how much i appreciate this recipe
Yay! I am glad this hits the spot with you 🙂
Yay, another great recipe that I’ve tried from your website! I’m really getting more and more into vegetarian food. Well it’s mostly because of my wife but also thanks to your blog.
Wow, thanks Brian! I love eating vegetarian, but I do still eat chicken, turkey and seafood. I have been adding more and more vegetarian recipes to my blog lately because that is how I prefer to eat, and getting a little creative with it helps my family enjoy it too!
Hi, I see to add black beans in the instructions but don’t see amounts in ingredient list. How much do you add? Is canned ok? Hoping to bring this to a new mom who prefers vegetarian meals! Thanks!
I’m going to have to review that recipe! I used 1 can of black beans. Thanks for letting me know about that 🙂 This is a delicious and easy recipe– perfect for a new mom. Especially if you can make a 2nd for her freezer!
Hi, This is probably a silly question, but I’m new to freezer meals. Do you freeze a pan of this before baking or after?
Not a silly question at all, Erin! I freeze this casserole prior to baking, and then thaw and bake when we are ready. However, I have also frozen half that was already baked and it was fine. It will be best if you freeze it uncooked though – which makes it super easy to stock up your freezer!
I’m excited to try this recipe, although I’m questioning the amount of sauce to use. In the step-by-step instructions I see only 1/4 cup x 2 listed (1/4 on the bottom and 1/4 on top). Do I need to add sauce on each of the layers between the top and bottom?
Carol, thanks so much for pointing that out! I will go in an edit the recipe to better explain the process! You do need to add sauce between each layer. I love it saucy, so I add probably more than I need on each layer!
I would have to add onions and when you mix cream cheese with other stuff leave out beans till it’s all mixed then add them and mix otherwise beans get mushed
I know why this recipe seems bland, if you plan on making this please saute the onions, jalpenos, than add spices such as cumin, oregano, coriander, chilli powder, and red pepper flakes for a extra kick or flavor. If you make it as the recipe above, you’ll won’t it enjoy it.
Hmm, I’d strongly disagree there. Did you make the enchilada sauce that I link to? If not, that’s why yours was bland.
Would be helpful to know the size of the tortillas used. Thanks
Standard 6 inch tortillas here!
Will be trying this. Thank you for the ideas. FWIW, add rice, with the beans already in this recipe, you end up with a complete protein with needing to add meat.
WOW So Amazing , This looks delicious
Can you send me the Recipe ?
I know why this recipe seems bland, if you plan on making this please saute the onions, jalapenos, then add spices such as cumin, oregano, coriander, chili powder, and red pepper flakes for an extra kick of flavor. If you make it as the recipe above, you won’t enjoy it.
I imagine you didn’t make my enchilada sauce? Because there’s no way it would be bland.
WOW So Amazing, This looks delicious
Can you send me the Recipe?
For gluten free you said to use the hard corn tortillas. Do they get mushy?
No at all! I actually prefer the corn tortilla to wheat ones in enchiladas.
Super delicious and husband approved! He said this was definitely a casserole he wants again. I only had 1 8×8, 9×9 or 13×9 so I went back and forth on which pan would be best. I ended up using the 9×9, but it was a tad shallow so I had to compromise 1 layer. I’ve looked, 11×11 aren’t easy to find. Any suggestions? I was afraid the 13×9 would be too big.
I would use the 13×9 and just use a few extra tortillas! I think the filling will spread out fine. Enjoy — and thanks for letting me know you both enjoyed this!
Since finding recipe, I have made a few times, used frozen corn and corn tortillas, easy, delicious, never having eaten enchiladas, can’t imagine fixing them any other way! Easy to understand instructions. Appreciate ability to see what you need for different portions. I used 6-inch tortillas; I may have used more cheese, all good. Thanks for sharing!
I adore this recipe — so easy to put together! Thanks for letting me know you’re enjoying it!
Amazing! We did use flour tortillas as fresher and half salsa with half enchilada sauce due to cost. I actually poured the sauce into half jar of salsa so could pour it out. Also, added Tabasco, taco seasoning and chilli powder. Turned out amazing!! Definitely make it again. Thanks so much!
Easy and feeds mant
This was yummy, it really hit the spot. I did not have 4 cups enchilada sauce, combined my 14 oz can with a can of Rotel and 16 oz of tomato sauce . Seems like a versatile recipe. Next time I’ll add olives; hubby loves ‘em 🙂