Baked Vegetarian Enchilada Casserole
This baked vegetarian enchilada casserole is a hearty and flavorful vegetarian meal that’s packed with colorful veggies like bell pepper and corn, hearty black beans, gooey melted cheese, all layered together with flour tortillas and smothered in smokey red enchilada sauce. It’s a family-favorite and so EASY to make.

5 star review
“Thank you so much for this yummy recipe! My daughter is vegetarian so I’m always looking for delicious dinner ideas that the whole family can eat. This was a winner!”
– Jenny
Meet the Veggie Enchilada Casserole of Your Dreams
I must admit, I’m a huge fan of enchiladas (hello, easy chicken enchiladas, green chili chicken enchiladas and simple ground turkey enchiladas), but for this recipe I wanted to create a vegetarian casserole that tastes like enchiladas without all the fuss of rolling tortillas. I love how simple and versatile this vegetarian enchilada bake is – especially since the filling comes together in one pan and then you layer with tortillas and cheese.
If you’re worried about appealing to different tastes, trust me when I say that this is a crowd-pleaser! Even meat-eaters will love this hearty, healthy dish filled with wholesome vegetables, hearty beans, and gooey cheese. And since this main course vegetarian casserole is so easy to make-ahead and freeze, I highly recommend making a double batch and freezing the other pan for a later meal.
Heads up, if you’re looking for another vegetarian enchilada dinner idea, you have to try my sweet potato and black bean enchiladas!
Visual Guide: Let’s Make Vegetarian Enchilada Casserole!








Time-Saving Tips & Tricks
My goal is always to provide fresh, flavorful recipes that are simple and quick to make, and this easy vegetable enchilada casserole is just that. Many enchilada casseroles contain a lot of ingredients and lots of steps, and I wanted to include a variety of vegetables and hearty beans, but also keep the ingredient list as short as possible and the process doable.
Something I love about this recipe is that the filling comes together in one pan, which also means fewer dinner dishes (a huge win!). If you’re a fan of enchiladas like me, I highly recommend keeping a batch of easy homemade enchilada sauce on hand to save time. While you can use a good store-bought enchilada sauce, I do love the flavor of my easy enchilada sauce, and always have a jar ready to use.
When it comes to assembling this layered tortilla casserole, you don’t have to be super precise with the tortillas – simply slice in half and cover the layer. Also, this recipe can be easily customized to your liking, by adding your favorite veggies like mushrooms, sweet potatoes, or even roasted eggplant to the filling. And you can also substitute the black beans with pinto beans or lentils for added protein. If you’re a fan of spice, add jalapeños or chipotle peppers to the veggie mixture.
Make It Gluten Free + Dairy Free
If using store-bought enchilada sauce, make sure it’s gluten free and use gluten-free flour or corn tortillas. To make a dairy free and vegan version, substitute the cream cheese with dairy free cream cheese and top the enchilada with dairy free cheddar cheese.
This Veggie Enchilada Bake Stands on It’s Own, But if You’re Looking for a Side, I’ve Got You
Serve this veggie enchilada casserole with your favorite toppings like avocado, cilantro, or sour cream. It also pairs well with a side of Mexican beans & rice, Mexican slaw, or a simple salad topped with chipotle honey vinaigrette. If you’re looking for other Mexican-inspired dishes to serve alongside this casserole, try making a batch of guacamole or homemade salsa to dip your tortilla chips in.

Key Ingredients and Substitutions
- Onion: White onion, yellow onion, or red onion can be used.
- Bell pepper: Use your favorite color of bell pepper (red, yellow, orange, or green).
- Zucchini: Feel free to leave the zucchini out if you don’t like it, or substitute it with another vegetable such as eggplant, more bell pepper, mushrooms, or sweet potato.
- Garlic powder: I like the ease of using granulated garlic powder in this recipe, but if you prefer fresh minced garlic you can substitute 2 minced garlic cloves in its place.
- Spinach: Feel free to leave out the spinach or substitute with chopped kale or other dark leafy green.
- Corn: While fresh sweet corn is a delicious option in the summer months (when it’s in season and easy to find), frozen & defrosted corn works just as great in its place.
- Diced green chilis: Use mild to keep the chili less spicy, or look for hot green chilis to kick up the heat.
- Cream cheese: For a dairy free version, substitute dairy free cream cheese.
- Black beans: You can use kidney or pinto beans if you prefer.
- Mexican cheese blend: This is typically a blend of four cheeses – including Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses. So it’s a great shortcut ingredient. You could also use just all of one type of cheese that you like, for instance all Monterey Jack cheese or cheddar. Substitute dairy free cheddar for a dairy free version.
- Enchilada sauce: I used 1 batch of my easy homemade red enchilada sauce but you could also use a 15-ounce can of store bought enchilada sauce.
- Tortillas: I used flour tortillas in this recipe, but you can also use small corn tortillas for gluten-free.
How to Store & Freeze
This recipe can be made ahead and frozen! You can freeze it unbaked or baked by simply covering it with plastic wrap and placing it in the freezer. To cook from frozen, simply add an additional 15 minutes to the cooking time. Otherwise, leftovers will keep well in the fridge for up to 3-4 days in a tightly sealed container – making this a great dinner to prep ahead for an easy weeknight meal!
This Recipe is…
More Easy Enchilada Recipes:
Follow my step-by-step video:

Baked Vegetarian Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 large bell pepper (red, orange, or yellow), finely diced
- 1 medium zucchini, finely diced
- 1 ½ teaspoon kosher salt, divided
- 1 teaspoon granulated garlic powder
- 2 cups baby spinach
- 1 cup fresh or frozen-defrosted corn kernels
- 1 (4-oz) can diced green chilis
- 3 tablespoons cream cheese, softened
- 2 (15-oz) cans black beans, drained and rinsed
- 2 cups shredded Mexican cheese blend, divided
- 2 cups red enchilada sauce
- 12 small flour tortillas, cut into halves
Equipment
Instructions
- Heat the oven to 375F.
- Heat a large skillet over medium heat. Add the onion, bell pepper, zucchini, and ½ teaspoon salt. Cook until the vegetables are tender, about 8-10 minutes, stirring frequently.
- When the vegetables are tender, turn the heat to medium low, then add the garlic powder, spinach, corn, black beans, green chilis, 1 teaspoon salt, and cream cheese, stirring to combine. Cook until the spinach is completely wilted and the cream cheese is evenly distributed, about 2-3 minutes.
- Turn off the heat, and lightly mash some of the black beans with the back of a fork. Add 1 cup cheese, stirring until well combined.
- Add 1 cup enchilada sauce to the bottom of a 9×13 baking dish. Add a layer of overlapping tortillas to cover. Spoon ⅓ of the vegetable bean mixture on top. Add a second layer of overlapping tortillas, cover evenly with ½ cup enchilada sauce, then spoon ⅓ vegetable bean mixture on top. Add the final layer of overlapping tortillas, cover with the remaining ½ cup enchilada sauce, and the remaining ⅓ cup vegetable bean mixture.
- Top with 1 cup shredded cheese, then cover with foil and bake for 20-25 minutes, or until bubbling. Uncover and bake for an additional 5 minutes, or until the cheese is lightly browned.
Notes
- See blog post, above, for substitution suggestions including dairy free and vegan, storage, and more.
- For gluten-free: Be sure to use gluten-free flour or corn tortillas and gluten-free enchilada sauce.
Another amazing recipe! LOVED this one. The veggies are so good. Trader Joe’s is my most favorite grocery store, so I absolutely love trying all of your recipes because the ingredients are so easy to find. I will definitely make this one again. I have leftovers for days which is so convenient. Thank you for another great dinner. My family loves your recipes too. 🙂
Jodi, yay, so happy to hear this one was a hit and that you were able to find the ingredients easily. Thanks as always for leaving a reivew!
So delicious, quick and easy! I was in a “use what you have” situation so I substituted salsa for enchilada sauce and it was still really tasty! It’s a definite addition to our dinner rotation!
Michele, I love a “use what you have” moment! Great to know this one works well with salsa — I’m sure that tip will help others making this recipe, too. Thanks so much for leaving a review!
Thank you so much for this yummy recipe! My daughter is vegetarian so I’m always looking for delicious dinner ideas that the whole family can eat. This was a winner!
Wonderful to hear this was a hit with the whole family, Jenny! Thanks so much for taking the time to leave a review. 🙂
Easy, delicious, and toddler approved! I took a short cut and used pre cut, frozen veggies but it didn’t seem to negatively affect the taste. Thank you, Robyn!
Yay for using pre cut frozen veggies, Elyssa, I love that short cut. Thanks so much for sharing your thoughts and for leaving a review!
I haven’t tried this recipe yet, but from the pictures and description, it’ll be added to my favs!!
Chantell, I hope you enjoy!
Delicious meal! Super easy and love the veggies. Will add to meal rotation!
Katie, yay for all the veggies! So happy to hear you enjoyed this one, and thanks so much for leaving a review!
NOT gluten free unless using corn tortilles
You’re correct, Tara, and you’ll also want to make sure you’re using gf enchilada sauce. I mention that several times in the post, but I added that note to the instructions as well to clarify.
This was delicious! My husband tries to eat a ton of protein, so I added some shredded chicken and it was great.
I will definitely make this again.
Shelby, great idea to bump up the protein in this recipe by adding chicken. Thanks for sharing your tips and for leaving a review!
Nice dish, I added to the recipe; mushrooms, spinach, fresh crushed garlic, fresh chopped jalapeño peppers, taco seasoning mix and a jar of spicy/hot salsa, along with some tofu taco “meat” I had made and frozen. I also used CORN TORTILLA’s instead of flour, for less carbs and more authentic Mexican flavor.. This recipe would also be great to use with Masa Harina to make a Veggie tamale casserole, which I may make next week. Will be using this as my base veggie main dish.
Deena, great tips and notes. Thanks for sharing and for leaving a reivew!
This was so delicious! I will definitely make it again and again. And the leftovers heated up beautifully.
Wonderful to hear this one was a hit, Pam. Thanks so much for taking the time to share your thoughts and for leaving a review!