A Vegetarian Enchilada Casserole that includes a healthy variety of vegetables, black and refried beans topped with cheese!

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A healthy vegetarian enchilada casserole with Mexican-inspired flavors that you need in your weekly meal planning that's easy and delicious!

enchilada casserole served in a casserole dish topped with avocado and jalapenos

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Why You Need This Meatless Enchilada Casserole
Ingredients
Instructions for Vegetarian Enchilada Casserole
Storage
Tips
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Why You Need This Meatless Enchilada Casserole

You have a lot of vegetables in your fridge that you need to use up ASAP.
You need an easy way to include MORE vegetables in your meals.
You love vegetarian Mexican food and flavors and want more Mexican-inspired vegetarian recipes on your kitchen table.
It's packed with protein and fiber.

I make this really often in my household when I feel like we have a lot of sad-looking vegetables that are still safe to use but I know I need to eat before they see the trash can. Above all, it's loaded with vegetables and incredibly packed with nutrients!

casserole garnished with avocado and cilantro

Ingredients

Vegetables. So many different veggies can go in here. In other words, use whatever you need to finish up in your fridge! In this particular one, I used bell peppers, onions, zucchini, frozen spinach, and frozen corn. I have also used riced cauliflower (I know this sounds crazy but you can't taste it chopped up and has a LOT of essential nutrients!) and even mushrooms as well.
Beans. You can use fresh refried beans or canned refried beans and black beans. I always have canned beans on hand which makes this such a quick meal. However, I recommend always using reduced sodium or no added salt beans!
Enchilada Sauce. You can make a great homemade one or use a good ole canned sauce to make it quick, easy, and convenient!

Instructions for Vegetarian Enchilada Casserole

Chop the vegetables. I don't waste time chopping these pretty since they are going into the casserole. This is why I LOVE to dump all of the vegetables that need to be cut into my small chopper on a lower speed (just don't blend them to liquid otherwise your casserole will get soggy).
Cook the chopped and frozen vegetables with some paprika, cumin, and garlic powder.
Add the canned refried and black beans to the vegetable mixture and a little bit of water to thin it out.
Heat some tortillas (about 8, 6-inch works great), layer tortillas, beans and vegetable filling, and cheese until the final layer. The casserole makes 3 layers but feels free to add another if you'd like. Arrange and cut the tortillas any way that you need to fit them in your casserole dish. I like to cut mine in halves and alternate the direction with each layer.
Pour enchilada sauce over the top and sprinkle with cheese.
Optional toppings include guacamole or this Easy Avocado Cilantro Dressing, cilantro, green onions, cilantro, or sour cream! I also like to serve this with my Vegan Esquites (Mexican Street Corn Salad).
Want it spicier? Add fresh jalapeños in the mix or on top before baking it for extra heat.
To keep this recipe vegan, you can use your favorite dairy-free cheddar cheese.

Storage

If you have any leftovers, store them in the fridge for 1-2 days. After this point it does get a little too soggy. I like to reheat mine in the air fryer or oven. However, if the soggy texture doesn't bother you, you can heat it thoroughly in the microwave. I don't recommend freezing this as the texture doesn't work well when frozen.

Tips

I don't add any extra salt to the vegetable and bean mixture due to the sodium in the sauce, canned beans, and cheese. I find this balances the entire casserole really well!
Make this vegetarian enchilada casserole vegan by using vegan cheese.
You can add sauce between the layers but I felt it held together with all the sauce poured over the top.
You are welcome to use a variety of vegetables you'd like. I have previously also used cauliflower and mushroom in addition to the vegetables in this recipe.

Next time you want enchiladas but don't want to go through the effort of rolling each one, this vegetarian enchilada casserole is your go-to meal.

If you loved this Vegetarian Enchilada Casserole recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

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5 from 5 votes