Vegetable Enchilada Casserole

Vegetable Enchilada Casserole


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Spice up dinner with a twist on vegetable enchiladas! In this casserole, tortillas, vegetables, cheese and black beans are perfectly layered and cooked to perfection!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 6 corn tortillas
  • 1 C. shredded Cheddar cheese
  • 1 can black beans
  • 2 jalapeƱo peppers, diced
  • 6 zucchini, diced
  • 1 C. mushrooms, diced
  • 1/2 C. onion, diced
  • 1 clove garlic
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. cumin
  • pepper, to taste
  • red pepper, to taste
  • oil

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In a large pan, saute the onion and garlic in a little oil. Add the zucchini, mushrooms, cumin, chipotle powder, pepper, and jalapeƱos. Cook slowly over a low heat. Preheat the oven to 325 degrees and lightly grease a baking pan. Layer the beans and cheese on the bottom of the pan and top with the corn tortillas. Add a layer of the veggie mixture, then more beans, cheese, and veggie mix. Cover the casserole with foil and bake for 20 to 25 minutes, or until the cheese is bubbling. Top with fresh pico de gallo and cilantro.

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