Vegetarian Enchilada Casserole

My vegetarian enchilada casserole brings together hearty layers of soft tortillas, rich homemade enchilada sauce, and a flavorful mix of vegetables and black beans. Who says you need meat?! With roughly an hour of your time, you can make a quick, easy, and comforting dinner that everyone loves. Topped with melty cheddar and fresh garnishes like avocado and cilantro, I swear it’s a hit every time!

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 Why you’ll love this recipe

Quick, simple, and delicious. While it uses a lot of ingredients, it’s actually really easy to throw together. You can prep it in advance too!
Easy to customize. You can swap the vegetables, make more spicy or less spicy, and add more cheese if you want. You can also skip the cheese and butter to make it vegan!
A hit at every party. This is an easy casserole dish that will surely be an instant crowd favorite at birthdays, Thanksgiving, and holiday dinners.

📋 Ingredients and notes

To make this vegetarian enchilada casserole recipe, you’ll need to make the enchilada sauce and casserole filling.

For the enchilada sauce, you’ll need butter, all-purpose flour, chili powder, vegetable broth, garlic powder, and salt.
For the casserole, you’ll need olive oil, half an onion, garlic cloves, a potato, frozen corn, black beans, cumin, chili powder, and salt.

To assemble everything, you’ll need flour tortillas, cheddar cheese, green chiles, and your choice of toppings.

An overhead image of the ingredients of enchilada casserole recipe.

Variations & Substitutions

Enchilada sauce:

Butter. Swap with vegetable oil to make it vegan.
All-purpose flour. You can also use a 1:1 gluten-free flour blend or cornstarch.
Chili powder. Skip this for a mild recipe, or substitute it with cayenne pepper or red pepper flakes.
Vegetable broth. I prefer using a low-sodium broth, you can also use homemade vegetable stock.

Casserole filling:

Olive oil. Or use any neutral oil.
Aromatics. Use fresh onions and garlic for sauteing.
Veggies. I used a potato, frozen corn, and black beans for the filling. You can also add bell peppers, mushrooms, tomatoes, spinach, or zucchini.
Seasonings. I used cumin, chili powder, and salt to season it.

For assembling:

Flour tortillas. Corn tortillas will also work great.
Cheddar cheese. You can swap this with Monterey Jack cheese, pepper jack cheese, or a Mexican cheese blend. You can also use vegan cheese or skip it if you want to make it vegan.
Green chiles. For a spicy kick. You can skip for a mild casserole.
Optional toppings. Top it with your favorite toppings like avocados, cilantro, and sour cream.

📖 How to make vegetarian enchilada casserole

Step 1:
In a medium saucepan, heat the butter over medium heat. Add the flour and whisk together, cooking for about 1 minute to form a roux.

An overhead image of making a roux with flour and butter.

Step 2:
Stir in the chili powder, garlic powder and cook for another 30 seconds, whisking constantly.

An overhead image of adding chili powder and garlic powder to the roux.

Step 3:
Gradually add the vegetable broth, whisking continuously to prevent lumps. Bring the sauce to a simmer, and cook for about 10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let it cool slightly before using.

An overhead image of adding vegetable broth to the roux, making the enchilada sauce.

Step 4:
In a skillet, sauté the onion, garlic, and potatoes in olive oil over medium heat until tender, about 10 minutes. Cover halfway through to allow the potatoes to steam and soften. Add the corn, black beans, cumin, chili powder, and salt, and cook until warmed through.

An overhead image of sauteing garlic, onions, and potatoes.

An overhead image of adding corn, black beans, and seasonings.

Step 5:
Preheat the oven to 356º F. Grease a 9×13 baking dish.

Step 6:
Spread ½ cup of enchilada sauce to coat the bottom of your baking dish. Lay 2 tortillas on top of the sauce. Spread half of the vegetable mixture over the tortillas.

An image of adding the enchilada filling on top of the tortillas.

Step 7:
Sprinkle half of the green chilies and 1 cup of grated cheese. Drizzle with another ½ cup of enchilada sauce.

An overhead image of topping the casserole with a layer of cheese and chiles.

An overhead image of drizzling it with enchilada sauce.

Step 8:
Top with 2 more tortillas, then add the remaining filling, green chilies, and 1 cup of cheese. Finish with 2 more tortillas.

An overhead image of adding another layer or tortillas.

An overhead image of adding another layer of filling and cheese.

Step 9:
Pour the remaining enchilada sauce over the top and add any extra cheese if you prefer a cheesy top.

An overhead image of the assembled casserole before baking.

Step 10:
Cover tightly with foil (use parchment paper to prevent the foil from touching the casserole) and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Top with diced avocado, cilantro, and sour cream.

A close up image of the baked enchilada casserole.

Shruthi’s Top Tip

Use warm vegetable broth to prevent the sauce from cooling down too quickly, which helps it thicken evenly.

Dice potatoes uniformly into 1/2 inch cubes to ensure even cooking and a balanced texture in every bite. Cover the potatoes halfway through sautéing to steam them, ensuring they become tender without burning.
Add a pinch of smoked paprika to the filling for a subtle smoky depth that complements the chili powder.
Overlap tortillas slightly when layering to prevent gaps and ensure the casserole holds together well when sliced.
Place parchment paper under the foil to prevent cheese from sticking, ensuring a clean, even bake.

👩🏽‍🍳 Troubleshooting FAQs

Can I make the enchilada sauce ahead of time?

Yes, you can prepare the sauce up to three days in advance. Store it in an airtight container in the refrigerator and reheat gently before using.

How do I prevent the casserole from becoming too soggy?

Let the enchilada sauce cool slightly before assembling the casserole and ensure that the tortillas are not overly soaked with sauce.

What can I use instead of potatoes?

Sweet potatoes or butternut squash can be great substitutes. They offer a slightly different flavor but maintain the hearty texture.

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used. Lightly fry them in oil before layering to prevent them from breaking.

How can I make this recipe spicier?

Add extra chili powder or a dash of cayenne pepper to the filling, or include some finely chopped jalapeños or hot sauce for an added kick.

🍴 How to serve enchilada casserole

This enchilada casserole is a great addition to your dinner table, whether you need to impress a crowd or want a hearty weeknight dinner.

Serve it with a side of rice, refried beans, or a Mexican corn salad. I also love having mango salsa, guacamole, poblano sauce, or pickled jalapeños on the side for extra flavor.

An image of vegetarian enchilada casserole in a clear baking dish.

🍴Storage and reheating suggestions

This recipe is make-ahead and freezer-friendly. To do this, assemble the casserole, but instead of baking, cover it tightly with a plastic wrap and then foil. You can freeze it for up to 3 months. Thaw overnight in the fridge before baking as instructed.

To store leftovers, cover the baking with foil or plastic wrap and store in the refrigerator for up to 4 days. You can reheat it in the oven at 350F for 20 minutes or heat individual portions of it in the microwave.

🍴 More vegetarian casserole recipes

If you like this recipe, check out my other casserole recipes:

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