Make Ahead Vegetarian Enchilada Casserole

reader reviews

“So good and so easy! My family loved it. This recipe is a keeper! Also made your enchilada sauce since I didn’t have any canned sauce and it was amazingly easy and delicious." - Heather

key ingredients:

onion bell peppers zucchini corn black beans spinach cream cheese shredded cheese red enchilada sauce tortillas salt & garlic powder

about this recipe

easy make ahead vegetarian

This vegetarian enchilada casserole is a hearty and flavorful dish that’s perfect for a weeknight dinner or for feeding a crowd. It’s a family-favorite that’s easy to make ahead and customizable to what you have on hand.

STEP 1:

Gather ingredients and preheat oven.

STEP 2:

Saute the onions, zucchini, bell peppers, and salt.

STEP 3:

Add black beans, corn, green chilis, cream cheese, spinach, and seasonings.

STEP 4:

Lightly mash some of the black beans with the back of a fork and add shredded cheese.

STEP 5:

Build the casserole by adding layers of enchilada sauce, tortillas, vegetable mixture and shredded cheese.

STEP 5:

Cover with foil and bake for 20-25 minutes. Uncover and bake for an additional 5 minutes. Slice and serve!

Since this vegetarian enchilada 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. You can freeze it unbaked or baked by simply covering it with plastic wrap and placing it in the freezer.

easy meal prep tip:

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