Vegetable Enchilada Casserole
Ingredients
- 12 small corn tortillas
- 1.5 cups shredded “taco blend” cheese
- 1 zucchini
about 3/4 lb.
- 1 15oz. can black beans
drained*
- 1 cup frozen corn kernels
- 1 4oz. can diced green chiles
- 1/2 bunch green onions
3-4 each
- 1/4 bunch fresh cilantro
optional
- 1/4 tsp salt
- 2 Tbsp cooking oil
- 2 Tbsp chili powder
- 2 Tbsp all-purpose flour
- 2 cups water
- 3 oz. tomato paste
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
Directions
- 1
Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
- 2
To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about 3-5 minutes).
- 3
Preheat the oven to 350 degrees. Prepare a 9×9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
- 4
Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.
Vegetable Enchilada Casserole
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Ratings & Reviews
Based on 63 ratings
Rating Breakdown
About this Recipe
Looking for the ultimate comfort food that's packed with vibrant vegetables and rich flavors? This Vegetable Enchilada Casserole delivers a homemade experience that will satisfy your cravings with every cheesy, saucy bite. It’s a hearty dish perfect for any night of the week.
What truly sets this casserole apart is its deeply flavorful homemade enchilada sauce, crafted with chili powder, cumin, and a hint of cayenne. This savory sauce perfectly coats a colorful medley of fresh zucchini, hearty black beans, and sweet corn, ensuring every layer is bursting with taste. Layered between tender corn tortillas and generous amounts of shredded taco blend cheese, it's an elevated take on a classic comfort food.
Prepare for a deeply satisfying and wholesome meal where warmth meets a delightful texture contrast. You'll experience the earthy spices from the sauce, complemented by the mild kick of diced green chiles and the freshness of green onions. The tender zucchini and black beans add substantial texture, while the melted cheese provides that irresistible gooey finish. It's a full-flavored dish that feels both comforting and fresh.
This enchilada casserole is wonderfully versatile. Feel free to swap the zucchini for bell peppers or sweet potatoes (pre-cook them slightly). If you prefer, a different shredded cheese blend like Monterey Jack or cheddar can be used instead of the taco blend. For those who aren't fans of cilantro, simply omit it—the casserole will still be incredibly flavorful.
This hearty Vegetable Enchilada Casserole shines as a stand-alone main course, perfect for family dinners or casual gatherings. Garnish with extra fresh cilantro, if desired, for a touch of brightness.