What are some ideas for filling vegetarian enchiladas?

Black beans, corn, and diced vegetables like zucchini, red bell pepper, spinach, sweet potato, or cauliflower all work well as a base. You can also add rice, sautéed mushrooms, or a can of diced tomatoes with green chiles for extra flavor and texture. Really, most sturdy vegetables that hold up to sautéing and baking will work here, so it's a great way to use up whatever's in the fridge.

What's the difference between enchiladas and enchilada casserole?

Traditional enchiladas are individually rolled, with the filling wrapped inside each tortilla before baking in sauce. An enchilada casserole skips that step entirely and layers the tortillas, filling, sauce, and cheese instead, similar to how you'd build a lasagna. The flavors are essentially the same, but the casserole version is faster to assemble and easier to serve to a crowd since you just cut and scoop rather than plating individual rolled enchiladas.

Can I make this casserole ahead of time?

Yes, assemble it up to 1 day in advance and store it covered in the refrigerator, unbaked. You can also fully assemble and freeze it unbaked for up to 3 months.

Why is my casserole watery?

This is usually from too much liquid in the filling or not letting the casserole rest before slicing. Make sure the vegetables are properly sautéed to release excess moisture, and always let the casserole rest for 5 to 10 minutes before cutting into it.

What are some tips for making enchilada casserole?

Don't skip the sauce on the bottom of the pan before your first tortilla layer, since it keeps the bottom from drying out or sticking to the baking dish. Overlap your tortillas slightly so there are no gaps for filling to leak through, and always let the casserole rest for 5 to 10 minutes before slicing so the layers set and hold together. Using a homemade enchilada sauce also gives you more control over the spice level, but a good store-bought one works great too.

What are some common mistakes when making enchilada casserole?

The most common issue is a watery casserole, which usually comes from not cooking off enough moisture from the vegetables, or slicing into it before it's had time to rest. Skipping the foil during the first part of baking can also cause the top to over-brown before the inside is fully heated through. And using too few tortilla layers relative to the amount of filling can leave you with a soupy, unstable casserole rather than distinct, holdable layers.

Is this recipe gluten-free?

It can be, as long as you use corn tortillas and double check that your enchilada sauce is labeled gluten-free, since some brands contain gluten-based thickeners.

Vegetarian Enchilada Casserole

Description

Vegetarian Enchilada Casserole layers tortillas, a hearty black bean and veggie filling, and melted cheese for all the flavor of enchiladas without the rolling.

Ingredients

Scale

2 tablespoons avocado oil
1 small onion, diced
1 tablespoon garlic, minced
1 medium zucchini, diced into ½-inch cubes
1 (4-ounce) can diced green chiles
2 (15-ounce) cans black beans, rinsed and drained
1 cup frozen corn
1 teaspoon chili powder
1 teaspoon cumin
3 cups red enchilada sauce, divided
12 (6-inch) corn or flour tortillas, cut in half as needed to fit
2½ cups Monterey Jack cheese, shredded, divided

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Instructions

Preheat oven to 375°F.

Make the filling:

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add zucchini and cook for 5 to 6 minutes until slightly tender.
Stir in green chiles, black beans, corn, chili powder, and cumin. Cook for 2 to 3 minutes until heated through.
Add 2 cups enchilada sauce and stir to combine. Remove from heat.

Assemble the casserole:

Spread ½ cup enchilada sauce evenly on the bottom of a greased 9x13-inch casserole dish.
Top with 4 tortillas, slightly overlapping them to cover the bottom of the dish.
Spread half of the vegetable mixture over the tortillas and sprinkle with ¾ cup cheese.
Top with another layer of 4 tortillas.
Spread the remaining vegetable mixture over the tortillas and sprinkle with another ¾ cup cheese.
Top with the remaining 4 tortillas.
Pour the remaining ½ cup enchilada sauce evenly over the tortillas and sprinkle with the remaining 1 cup cheese.

Bake and serve:

Cover loosely with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for 10 to 15 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
Allow the casserole to rest for 5 to 10 minutes before slicing and serving.
Garnish with your favorite toppings such as cilantro, avocado, tomatoes, sour cream, and lime wedges, if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze unbaked for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: Mexican