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An overhead shot of a rectangular baking dish with a cooked vegetarian enchilada casserole. There are lime slices, sprigs of cilantro, and small bowls with jalapeños and cilantro around them.

Vegetarian Enchilada Casserole (Black Bean)

Print Recipe
Vegetarian enchilada casserole layered with black beans, bell pepper, corn, and zucchini in a smoky red sauce. A freezer-friendly family dinner!
Course dinner, Main Course
Cuisine American, Mexican
Diet Gluten Free, Vegetarian
Keyword comfort food, Enchilada, family-friendly, freezer-friendly, vegetarian enchiladas
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 251
Author Robyn Conley Downs

Equipment

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

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 9x13 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

  • For gluten-free: Be sure to use gluten-free flour or corn tortillas and gluten-free enchilada sauce.

Nutrition

Serving: 1 (of 10) | Calories: 251kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 1226mg | Potassium: 260mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1626IU | Vitamin C: 29mg | Calcium: 328mg | Iron: 2mg
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