Enchilada Casserole

Southwest Vegetarian Bake

Chicken Enchilada Bake

Enchilada Pie

Enchilada Chicken

Ground Beef Enchilada Casserole

Enchilada Lasagna

Beef Enchiladas

Beef Tortilla Casserole

Mexican Chicken Bake

Beef Enchilada Lasagna Casserole

Enchilada Meatballs

Vegetarian Tortilla Lasagna

Southwest Enchilada Bake

Chicken Enchilada Casserole

Enchilada Casserole with Chicken

Vegetarian Skillet Lasagna

Vegetarian Skillet Enchiladas

Beef 'n' Rice Enchiladas

Home Dishes & Beverages Casseroles Enchilada Casseroles

Vegetarian Enchilada Bake

Name: Vegetarian Enchilada Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings.
Ingredients: 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

19 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min. + standing

Makes

3 servings

Updated: Jul. 30, 2023

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

Vegetarian Enchilada Bake Recipe photo by Taste of Home

Ingredients

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

Directions

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.

Vegetarian Enchilada Bake

Ingredients

Directions

Nutrition Facts

More from Taste of Home