A hearty, cheesy, and vibrant casserole that makes vegetarian meals feel indulgent! This dish layers black beans, spinach, corn, and flavorful salsa verde with tortillas and melted cheese for a comforting and crowd-pleasing meal. Perfect for weeknight dinners, meal prep, or casual gatherings.
Ingredients
For the Filling:
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2 tbsp olive oil
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1 large yellow onion, finely chopped
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3 cloves garlic, minced
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1 (4-oz) can diced green chiles, undrained
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1 tsp ground cumin
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½ tsp chili powder
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½ tsp dried oregano
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2 (15-oz) cans black beans, rinsed and drained
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1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
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1 cup frozen or canned corn, drained
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½ cup sour cream or plain Greek yogurt
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¼ cup chopped fresh cilantro, plus more for garnish
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Salt and black pepper to taste
For Assembly:
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12–14 corn or small flour tortillas
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1 (28-oz) can or about 3.5 cups of salsa verde
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3 cups shredded Monterey Jack cheese (or Mexican blend), divided
Optional Toppings:
Sliced avocado, diced tomatoes, sliced jalapeños, Cotija cheese, extra sour cream
Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the Aromatics:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5–7 minutes. Stir in garlic, diced green chiles, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
3. Make the Filling:
Add black beans, spinach, and corn. Stir to combine and cook 2–3 minutes until heated through. Remove from heat and mix in sour cream and chopped cilantro. Season with salt and pepper to taste.
4. Prepare the Tortillas:
Pour about 1 cup of salsa verde into a shallow dish. Lightly dip each tortilla into the salsa, coating both sides without soaking.
5. Assemble the First Layer:
Place 4–5 salsa-coated tortillas in the bottom of the prepared baking dish, tearing as needed to cover the surface. Spread half of the filling over the tortillas and sprinkle 1 cup of shredded cheese on top.
6. Add the Second Layer:
Repeat with another 4–5 tortillas, spreading the remaining filling over them.
7. Add the Final Tortilla Layer:
Top with the remaining tortillas, then pour the rest of the salsa verde over them. Spread evenly and sprinkle the remaining 2 cups of cheese on top.
8. Bake the Casserole:
Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes until the cheese is melted, bubbly, and golden on the edges.
9. Rest and Serve:
Let the casserole rest for 10–15 minutes before slicing. Garnish with fresh cilantro and optional toppings like avocado, jalapeños, or extra sour cream.
Nutrition
Serving Size: 1 portion
Calories: 450–500
Tips & Variations
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Prevent soggy tortillas: Don’t over-soak tortillas in salsa; a light coating is enough.
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Make it vegan: Use a plant-based sour cream and cheese alternative.
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Add more vegetables: Bell peppers, zucchini, or mushrooms can be mixed into the filling.
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Meal prep: This casserole keeps well in the fridge for 3–4 days and can be frozen for up to 2 months.
Conclusion
This Vegetarian Enchilada Casserole is a colorful, comforting, and nutrient-packed meal that satisfies both vegetarians and meat-lovers alike. Layered with creamy filling, tangy salsa verde, and gooey melted cheese, it’s perfect for gatherings, meal prep, or a cozy family dinner. The resting step ensures clean slices and maximum flavor, making every bite as delightful as the first. Serve with your favorite toppings for a truly customizable and irresistible dish.
Print
Vegetarian Enchilada Casserole
- Total Time: 55–60 minutes
- Yield: 6 servings
Description
This Vegetarian Enchilada Casserole is a hearty, cheesy, and vibrant meal perfect for weeknight dinners, meal prep, or casual gatherings. Layers of black beans, spinach, corn, and tangy salsa verde are baked with tortillas and melted cheese for a comforting, crowd-pleasing dish. Vegetarian, customizable, and nutrient-packed, this casserole is sure to become a family favorite.
Ingredients
For the Filling:
2 tbsp olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 (4-oz) can diced green chiles, undrained
1 tsp ground cumin
½ tsp chili powder
½ tsp dried oregano
2 (15-oz) cans black beans, rinsed and drained
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen or canned corn, drained
½ cup sour cream or plain Greek yogurt
¼ cup chopped fresh cilantro, plus more for garnish
Salt and black pepper, to taste
For Assembly:
12–14 corn or small flour tortillas
1 (28-oz) can or about 3.5 cups salsa verde
3 cups shredded Monterey Jack cheese (or Mexican blend), divided
Optional Toppings:
Sliced avocado, diced tomatoes, sliced jalapeños, Cotija cheese, extra sour cream
Instructions
- Step 1: Preheat Oven
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. - Step 2: Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 5–7 minutes. Stir in garlic, diced green chiles, cumin, chili powder, and oregano. Cook 1 minute until fragrant. - Step 3: Make Filling
Add black beans, spinach, and corn. Stir and cook 2–3 minutes until heated through. Remove from heat and mix in sour cream and cilantro. Season with salt and pepper. - Step 4: Prepare Tortillas
Pour about 1 cup salsa verde into a shallow dish. Lightly dip each tortilla in salsa, coating both sides without soaking. - Step 5: Assemble First Layer
Place 4–5 salsa-coated tortillas in the bottom of the baking dish, tearing as needed to cover the surface. Spread half of the filling over the tortillas and sprinkle 1 cup of shredded cheese. - Step 6: Add Second Layer
Repeat with another 4–5 tortillas and the remaining filling. - Step 7: Add Final Tortilla Layer
Top with remaining tortillas, pour remaining salsa verde over them, and sprinkle remaining 2 cups of cheese evenly. - Step 8: Bake Casserole
Cover with foil and bake 20 minutes. Remove foil and bake another 15–20 minutes until cheese is melted, bubbly, and golden at the edges. - Step 9: Rest and Serve
Let the casserole rest 10–15 minutes before slicing. Garnish with fresh cilantro and optional toppings like avocado, jalapeños, or extra sour cream.
Notes
- Prevent soggy tortillas: Don’t over-soak in salsa; a light coating is enough.
- Make it vegan: Use plant-based sour cream and cheese alternatives.
- Add more vegetables: Bell peppers, zucchini, or mushrooms work well.
- Meal prep: Keeps in the fridge 3–4 days or frozen up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
