Vegetarian Enchilada Casserole
Servings: 6 servings
Calories: 727kcal
My vegetarian enchilada casserole is a cozy, cheesy comfort meal with hearty veggies and homemade enchilada sauce. Perfect for busy weeknights.
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Ingredients
For the enchilada sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- ½ teaspoon garlic powder
- 2 cups vegetable broth
- ½ teaspoon kosher salt
Casserole Filling:
- 2 tablespoons olive oil
- ½ medium yellow onion diced
- 4 cloves garlic roughly chopped
- 1 large Russet potato diced into ½-inch cubes
- 2 tablespoons water
- 2 cups frozen corn
- 1 15-oz can black beans drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
For Assembling:
- 8 flour tortillas prefer 6-inch size, but can use larger ones
- 3 cups shredded cheddar cheese
- 1 4-oz can diced green chiles approx ½ cup, adjust to heat tolerance
For Toppings:
- 1 medium avocado diced, for garnish, optional
- 2 tablespoons fresh cilantro chopped, for garnish, optional
- ½ cup sour cream optional
Instructions
Make enchilada sauce
- In a medium saucepan, melt butter over medium heat. Add flour and whisk together, cooking for 1 minute to form a roux.
- Stir in chili powder and garlic powder. Cook 30 seconds, whisking constantly.
- Gradually add vegetable broth, whisking continuously to prevent lumps. Bring to a simmer and cook 10 minutes, stirring occasionally, until sauce thickens. Stir in salt. Remove from heat and set aside.
Make enchilada filling
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and potatoes. Cook, stirring occasionally, for 5 minutes.
- Add 2 tablespoons water, cover, and continue cooking until potatoes are tender, another 5-7 minutes. Uncover and cook off any remaining liquid, about 1 minute.
- Add corn, black beans, cumin, chili powder, and salt. Stir and cook until warmed through, about 2 minutes. Remove from heat.
Assemble enchiladas
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- Spread ½ cup enchilada sauce on bottom of baking dish. Layer 3 tortillas (overlapping slightly) over sauce. Top with half the filling, half the green chiles, and 1 cup cheese. Drizzle with ½ cup sauce.
- Add another layer of 3 tortillas, remaining filling, remaining green chiles, and 1 cup cheese. Drizzle with ½ cup sauce.
- Top with remaining 2 tortillas. Pour remaining sauce over top and sprinkle with remaining 1 cup cheese.
- Cover tightly with foil (place parchment paper under foil to prevent cheese from sticking). Bake 30 minutes.
- Remove foil and bake uncovered 10 minutes until cheese is bubbly and edges are golden.
- Let rest 5 minutes before slicing. Serve topped with diced avocado, cilantro, and sour cream.
Notes
- Use warm vegetable broth to prevent the sauce from cooling down too quickly, which helps it thicken evenly.
- Dice potatoes uniformly to ensure even cooking. Cover the potatoes halfway through sautéing to steam them, ensuring they become tender without burning.
- 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.
- Variations:
- Swap black beans for pinto beans
- Use corn tortillas for gluten-free (may need 10-12 smaller tortillas)
- Stir ½ cup corn into the sauce for a creamier texture
Nutrition
Calories: 727kcal | Carbohydrates: 68g | Protein: 28g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 1630mg | Potassium: 947mg | Fiber: 13g | Sugar: 4g | Vitamin A: 2031IU | Vitamin C: 11mg | Calcium: 533mg | Iron: 5mg