I wanted to share another yummy, meat-free meal that’s often on our menu: vegetarian enchilada casserole! This version has sweet potatoes, zucchini, black beans, yellow corn, and green chili sauce layered between tortillas and melted cheese. I also add onions, garlic, and a few spices to kick up the flavor. Everything about it is fantastic!

It’s been almost two years since we stopped eating meat and I can honestly say that I don’t miss it at all. I’ve been having so much fun experimenting with different ingredients and flavors and finding new ways to feed my family. This vegetarian enchilada casserole frequently makes it onto our meal plan because it’s filling, delicious, and so easy to mix and match veggies.

Whether you’re a vegetarian full-time or just trying to cut back on eating meat, I hope that you give this a try!

In this recipe, I cook my enchilada veggie mix in my Dutch oven and I bake the casserole in my trusty 9×13 Pyrex dish. If you’re shopping for either of those, have a look at my Kitchen Favorites list in my Amazon store!

This recipe is perfect the way it is, but I’ve tried it with spinach, mushrooms, and tomatoes and those are all awesome, too. Feel free to top your casserole off with cilantro, black olives, avocado, sour cream, or anything else you like on your enchiladas.

For more simple comfort food, try my recipe for Instant Pot cheesy potatoes and black bean quesadillas! And make sure that you’re following me on Instagram to get regular updates about my meal plans!

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Servings 12 servings

Ingredients

  

• 1 tbsp extra virgin olive oil
• 1/2 white onion diced
• 1 sweet potato peeled and chopped
• 1 zucchini chopped
• 2 garlic cloves minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 15oz can black beans
• 1 cup frozen yellow corn
• 1 28oz can green chili enchilada sauce
• 18 small corn tortillas
• 2 cups shredded cheese fiesta blend

Instructions

 

• Preheat your oven to 375°. Lightly spray or grease a 9×13 casserole dish with olive oil.
• Pour the extra virgin olive oil into a Dutch oven set to low-medium heat. Add the onions and sweet potatoes and cook for 5-7 minutes, until they just start to soften.
• Add the zucchini and cook for another five minutes. The veggies should be tender, but stop cooking them before they get mushy.
• Stir in the minced garlic and all of the spices and seasoning. Let that cook for 2 minutes.
• Pour in the black beans, corn, and enchilada sauce. Continue cooking for 5 more minutes while the corn thaws and the flavors blend.
• Grab your 9×13 pan and coat the bottom with a few spoonfuls of liquid from the veggie mixture.
• Time to start layering! Arrange 6 tortillas in the pan, evenly spread out 1/3 of the veggie mixture, and sprinkle on 1/3 of the cheese. Repeat this two more times: tortillas, veggies, cheese. Tortillas, veggies, cheese.
• Put the pan in the middle rack of the oven and let it bake for 15-20 minutes. The cheese should be completely melted, but leave it in the oven longer if you like toastier cheese.
• Cut into squares and enjoy!

Talk to you soon!