Vegetarian Enchilada Bake Recipe
Vegetarian Enchilada Bake Recipe photo by Taste of Home

Vegetarian Enchilada Bake Recipe

Read Reviews
4.5 10 18
Publisher Photo
"I’ve had this economical vegetarian recipe for years," says Barbara Stelluto of Devon, Pennsylvania. You’ll enjoy this delicious Tex-Mex flavors, and you won't even miss the meat.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES: 3 servings


  • 1 cup shredded zucchini
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup frozen corn
  • 3/4 cup black beans, rinsed and drained
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 3/4 cup salsa
  • 2 tablespoons minced fresh cilantro
  • 3 corn tortillas (6 inches)
  • 3/4 cup shredded cheddar cheese
  • Sour cream, optional

Nutritional Facts

1 piece (calulated without sour cream): 286 calories, 11g fat (6g saturated fat), 30mg cholesterol, 676mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 12g protein Diabetic Exchanges:2 starch, 1 lean meat 2 fat


  1. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
  2. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
  3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.
Originally published as Vegetarian Enchilada Bake in Cooking for 2 Winter 2009, p46

Reviews for Vegetarian Enchilada Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 6, 2016

"I made this recipe for a vegetarian friend and she loved it. I used Mexican corn and a little more jalape?o for spice."

Reviewed Apr. 22, 2015

"This was very good, but you have to make sure that the cheddar is actually vegetarian, since most cheddar cheese contains rennet in them."

Reviewed Apr. 8, 2013

"I was looking for a one pot meal that was Vegetarian. I don't eat meat, but my teen boys do and they didn't even miss the meat. This was excellent! Thank you!"

Reviewed Mar. 7, 2012

"Really good! I would probably use a little more in the way of spices, but in general it was tasty. I used homemade tortillas for this(my first attempt) and it turned out fairly well. I used mild salsa, might try it next time with a smidgen of green chiles added to the salsa."

Reviewed Dec. 26, 2011

"Excellent! Just replace the Cheddar cheese and it's vegan."

Loading Image