Vegetarian Enchilada Casserole is a fun and easy Mexican-inspired recipe that the whole family will love.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

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. And then I came up with the Enchilada Casserole. A total game-changer.


I love making Vegetarian Enchilada Casserole because you save time by not having to roll up enchiladas. Layering the tortillas with the fillings gives you the same satisfying bite without the extra time it takes to perfectly roll up the tortillas. It makes it a little more kid friendly so they can help you layer the filling with the tortillas. Getting kids involved in the kitchen is always a huge goal for me.


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.


Mexican-inspired dishes are one of the easiest to make vegetarian, which is great for our family since Kenya is vegetarian, and the rest of us try to eat as much plant based food as possible. There are several recipes on Weelicious that are great for families that have a mixture of vegetarians or meat eaters like Vegetarian Baked TaquitosVegetarian Chimichangas and Vegetarian Sheet Pan Nachos.


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 how easy it is to do — and you can make enough so that no one has to pick off of anyone else’s plate!


Vegetarian Enchilada Casserole

5 from 3 votes
Servings: 6
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 15 minutes


Enchilada Sauce:



  • Preheat oven to 350 F.
  • 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.
  • Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
  • Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
  • In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
  • Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
  • Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
  • Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
  • Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*
  • Bake for 40 minutes uncovered.
  • Serve.
  • *At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.


Calories: 210kcal | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Cholesterol: 30mg | Sodium: 550mg | Fiber: 5g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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.


  1. 5 stars
    Making this for the 2nd time. A definite keeper. The enchilada sauce SMELLS SO GOOD as its cooking!!! I did use low-carb tortillas, but casserole tasted delicious. I love this recipe. 🙂 I’ve been a Weelicious devotee since my teen was a toddler. Yessss!!!

    1. So happy you enjoy this recipe, Pamela!! Thanks for the kind comment and sticking with Weelicious for so long 🙂

  2. Serves 12?? Umm… not to sure about that… In a 7X11 pan, you might feed 4 – 6 with rice and beans side dishes. Is this incorrect?

  3. This was delicious! They don’t have corn tortillas or black beans where I live so used flour tortillas and red kidney beans instead. And also layered some cilantro lime rice into the mix! Very hearty and filling meal, will be making again and again!

  4. Hi Catherine, how would you suggest incorporating ground turkey into this meal? i..e. should it be fully browned before sprinkling in as a layer? Thanks in advance!

  5. I tired this last night as well as the sweet potato enchilada recipe. The sweet potato black bean enchiladas won over everyone, hands down. I made this exactly to recipe except that I rolled them into enchiladas. They were good, but not as easy or special as the sweet potato ones. I do recommend the enchilada SAUCE recipe here. It was very nice, as I don’t like many canned versions. Thanks for a new dinner option!

5 from 3 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating