• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 6

Vegetarian Enchilada Casserole

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon oil
  • 1 large onion diced
  • 2 cups red enchilada sauce
  • 2 cups corn
  • 1 can 15.5 ounce black beans, drained and rinsed
  • 1 can green chiles
  • 2 cups shredded Mexican cheese
  • 16 corn tortillas cut in half
  • olives for serving if desired
  • cilantro for serving if desired
  • sour cream for serving if desired


Preheat the oven to 400 degrees.

Meanwhile heat oil in a medium skillet and add in the onion. Sauté until tender 3-4 minutes, set aside.

Spread a little enchilada sauce in the bottom of a 9 x 13 pan.

To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.

Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.

Layer on the remaining tortillas, sauce and cheese.

Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.

Serve immediately with olives, cilantro, sour cream if desired.

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