A slice of vegetarian enchilada casserole garnished with cilantro and lime.
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3.36 from 28 votes

Vegetarian Enchilada Casserole

These healthy, vegetarian enchiladas are a delicious meal the whole family will enjoy. The recipe is big, and will make enough for 2-3 meals for a family of 4. Either make a really large casserole (enough for 8!), or assemble 2 in 8x8 pans and freeze one for later.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: black beans, casserole, freezer, vegetarian, vegetarian freezer meal
Servings: 9 servings
Calories: 338kcal
Author: Michelle Miller


  • 4 cups enchilada sauce (1/2 recipe of my homemade enchilada sauce)
  • 12 corn tortillas
  • 1 tbsp olive oil
  • 2 onions medium
  • 1/2 tsp sea salt
  • 2 bell peppers (I used 1 green, 1 yellow)
  • 2 ears corn (sub 2 cups frozen corn)
  • 1 can black beans 15 ounce
  • 3 cups cheddar cheese shredded
  • cilantro (optional, to garnish)


  • In a bowl, add chopped onions and peppers. Drizzle with olive oil and season with sea salt.
  • Using the Sharp Superheated Steam Countertop Oven, add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. If not using a steam oven, the onions and veggies can be sauteed in a frying pan for 5-7 minutes.
  • When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Mix to combine.
  • In an 11x11 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. If you do not have a pan this size, you can split this recipe into 2 8x8 pans. If splitting into 2 pans, you'll need to cut some of the tortillas, and possibly use a few extra to make the layers.
  • On top of the tortillas, add a layer of the black bean and veggie mixture. Top with cheese, and then add about 1/2 cup more enchilada sauce (or more if you'd like!).
  • Repeat until there are 4 layers of tortillas, and 3 layers of veggies, black beans and cheese.
  • On top of the final layer of tortillas, add 1/4 cup sauce and the rest of the cheese.
  • Bake uncovered at 425 for 25 minutes in the Sharp Superheated Steam Countertop Oven. If using a conventional oven, preheat oven to 425, and wrap the casserole in foil. Bake for 30 minutes, uncover, and bake for an additional 5-10 minutes to brown the cheese.
  • There should be a little leftover enchilada sauce. Drizzle on top, or serve on the side if you like. You can also be more generous with the sauce while making your casserole and use the whole amount.


*If preparing 2 casseroles, freeze the 2nd unbaked. When ready to bake it, you can put it directly into the Sharp Superheated Steam Countertop Oven, and add 10 minutes to the total baking time. If baking in a regular oven, defrost for 1-2 hours prior to baking.


Calories: 338kcal | Carbohydrates: 35g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1305mg | Potassium: 291mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1915IU | Vitamin C: 37.7mg | Calcium: 315mg | Iron: 2.1mg