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Vegetarian Enchilada Bake

I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
  • 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


  • Preheat oven to 350°. 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.
  • 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.
  • Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts
1 piece: 286 calories, 11g fat (6g saturated fat), 30mg cholesterol, 676mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

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Average Rating:
  • R
    Sep 29, 2020

    Delicious! It followed the recipe exactly as written and it tasted great! The second time I made it with lean ground beef (to which I added my own taco seasoning) and it was tasty too. The third time I doubled all ingredients so we would have leftovers. This recipe is definitely a keeper, everyone loves it. Thanks for sharing. :)

  • Ryan
    Jul 21, 2020

    Awesome! I added onions and upped the quantity to make it for more people and it came out great! Next time I will add jalapeños. But overall great easy dish. Will do again.

  • sdipiazza
    Jan 24, 2018

    We try vegetarian recipes from time to time and don't miss the meat...this time I chose to make this for dinner but added 1/4 lb. extra lean gr. beef that I found hidden in the back of the freezer. I added 1/2 tsp. taco seasoning when browning the meat. This is really delicious and will try it without the meat next time. You can add other veggies as well. The zucchini disappeared during cooking so anyone who doesn't like it won't even know it's there. Very versatile recipe.

  • japroscia
    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.

  • pokeytwisty
    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.

  • Bernigrl
    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!

  • slwalker
    Feb 17, 2013

    No comment left

  • estancia11880
    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.

  • LarryOsburn
    Dec 26, 2011

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

  • Christyann616
    Aug 10, 2011

    No comment left