Vegetarian Enchilada Casserole

Whenever we have dinner at our favorite local Mexican restaurant, my husband frequently orders enchiladas. His love of them has rubbed off on our kids, evidenced by how they spend most of the meal going between what they've ordered and (much to hubby's chagrin) taking repeated bites off of his plate. Given that my family's appetite for enchiladas is greater than how often we eat out, I decided to learn how to make them.

If you're not used to preparing enchiladas at home, making homemade enchilada sauce might seem a bit intimidating, but it's actually quite easy (or at least my version is simple!). The list of ingredients may seem long, but they are all very likely things you already have in your pantry, spice drawer, refrigerator and freezer.

If you're like me and have a house full of enchilada lovers but want to save a few bucks by making dinner at home, you'll be happy to discover it's easy to do -- and you can make enough so that no one has to pick off of anyone else's plate!

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Vegetarian Enchilada Casserole (serves 12 )

Prep Time: 25 mins Cook Time: 40 mins

nut free

gluten free


  • Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon honey
  • 1 14-ounce can usalted diced tomatoes
  • 1 cup water
  • Filling:
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 large egg
  • 1 cup corn kernels
  • 1-15 ounce can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 cups shredded mexican blend cheese, divided
  • 6 corn tortillas


1. Preheat oven to 350 F.
2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.
3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*
10. Bake for 40 minutes uncovered.
11. Serve.
*At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.