Vegetable Enchilada Casserole

$6.10 recipe / $1.02 serving
by Beth - Budget Bytes
4.85 from 53 votes
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Enchilada Casserole is such a classic. I’ve seen a million different interpretations of this dish over the years. Why? Because it’s easy and it’s satisfying. So I figured I’d make a vegetarian version, full of colorful vegetables, but still every bit as warm and comforting. This Vegetable Enchilada Casserole hits two birds with one stone.

Overhead view of a Vegetable Enchilada Casserole with title text at the top

What’s In Vegetable Enchilada Casserole?

For this version of enchilada casserole, I began with a simple mix of black beans, corn, green chiles, green onion, and cilantro. To up the vegetable content, I also added a diced zucchini. I layered the vegetable mix between corn tortillas, cheese, and my Easy Red Enchilada Sauce.

After a little time in the oven to make sure the vegetables are nice and tender and everything gets infused with the flavorful sauce, you’ve got a warm, filling, and insanely delicious casserole. And that’s something that everyone deserves at the end of the day.

What Other Vegetables Can I Use?

Don’t like zucchini? Other vegetables that would be quite good in this include: red bell pepper, poblano peppers, or avocado. Mix it up and make it your own! :D

Take Your Enchilada Casserole to the Next Level

If you want to go the extra mile and really take this vegetable enchilada casserole to the next level, there are a few more steps you can take:

  • Stir 1/2 cup of sour cream into the enchilada sauce to make it extra creamy. 
  • Toast the corn tortillas in a dry skillet until golden brown before layering them into the casserole. This will heighten the toasty corn flavor of the tortillas.
  • Add ground beef or diced chicken to the layers.
Side view of a spatula lifting a square of Vegetable Enchilada Casserole out of the casserole dish
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Vegetable Enchilada Casserole

4.85 from 53 votes
A colorful mix of vegetables, homemade enchilada sauce, corn tortillas, and cheese make this Vegetable Enchilada Casserole an ultimate comfort food.
Servings 6
Prep 15 minutes
Cook 55 minutes
Total 1 hour 10 minutes


  • 12 small corn tortillas ($0.64)
  • 1.5 cups shredded “taco blend” cheese ($0.94)
  • 1 zucchini (about 3/4 lb.) ($0.95)
  • 1 15oz. can black beans, drained* ($0.55)
  • 1 cup frozen corn kernels ($0.63)
  • 1 4oz. can diced green chiles ($0.87)
  • 1/2 bunch (3-4 each) green onions ($0.38)
  • 1/4 bunch fresh cilantro (optional) ($0.22)
  • 1/4 tsp salt ($0.02)

Enchilada Sauce

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  • Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
  • To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about 3-5 minutes).
  • Preheat the oven to 350 degrees. Prepare a 9×9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
  • Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.

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*I used beans that I had cooked from dry and stored in the freezer.


Serving: 1ServingCalories: 375.3kcalCarbohydrates: 50.3gProtein: 16.68gFat: 14.22gSodium: 978.73mgFiber: 13.5g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Overhead view of one serving of Vegetable Enchilada Casserole on a plate

How to Make Vegetable Enchilada Casserole – Step by Step Photos

Diced Zucchini

Cut a 3/4 lb. zucchini into a small dice. The small size of the cubes is important so that they cook through and don’t create huge lumps in the casserole.

Enchilada Casserole Filling ingredients in a glass bowl

Combine the diced zucchini (they’re on the bottom) with a 15oz. can of black beans (rinsed and drained), 1 cup frozen corn, 4oz. can diced green chiles, 3-4 sliced green onions, and about 1/4 bunch chopped fresh cilantro in a large bowl.

Enchilada Casserole Filling mixed in the bowl

Add 1/4 tsp salt and stir the vegetables until they’re well mixed.

Oil Flour and Chili Powder in a sauce pot

Next make the enchilada sauce. In a small sauce pot combine 2 Tbsp vegetable or canola oil, 2 Tbsp chili powder, and 2 Tbsp flour.

Sizzling flour and chili powder in the sauce pot with whisk

Whisk the oil, flour, and chili powder together over medium heat until it begins to bubble. Let it bubble, while whisking, for about one minute.

Thickened Enchilada Sauce on a wooden spoon

Next add 2 cups water, 3oz. tomato paste (half of a 6oz. can), 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 3/4 tsp salt. Whisk until smooth and heat over medium flame until it thickens. It will begin to thicken as it approaches a simmer (thanks to the flour-chili powder roux created in the first step).

Layer 1 Enchilada Sauce in the casserole dish

Preheat the oven to 350 degrees and begin to layer the casserole. Start by coating the inside of a 9×9 casserole dish with non-stick spray. Spread 1/2 cup of the enchilada sauce over the bottom.

Layer 2 Tortillas on top of enchilada sauce

Next, add a layer of corn tortillas. I like to cut some in half so that I have a straight edge to line the dish. I used four tortillas per layer.

layers 3 and 4 vegetable filling and more enchilada sauce in dish

Add 1/3 of the vegetable mixture on top of the tortillas, then drizzle 1/2 cup of the sauce over top.

Layer 5 Cheese

Finally, add 1/2 cup of shredded cheese on top of the vegetables and sauce. Repeat these layers two more times (tortillas-vegetables-sauce-cheese).

Side view of finished layers in the casserole dish, not baked

Until all the vegetables are used up and the casserole dish is full.

Vegetable Enchilada Casserole baked

Bake the casserole in the preheated 350 degree oven for 40-45 minutes, or until the edges are really bubbly and the cheese just begins to brown on top. Warning: it smells AH-MAZ-ING. Top with extra cilantro and green onion if desired.

One serving of Vegetable Enchilada Casserole on a plate, title text at the top

Holy yum.

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  1. I made this for my meat eating family. It was easy and delicious. Everyone enjoyed it, and even better the second time!

  2. Very good! I increased recipe to make it in a 9×13 (don’t own a 9×9 and I wanted leftovers haha). Used about 6 corn tortillas per layer and doubled sauce. I added ground turkey (if you do same make sure to increase volume of sauce). I think next time I’ll add a layer of refried beans to see how that turns out. Very happy with this recipe, it’s a keeper :). Might add that elote seasoning blend from Trader Joe’s next time. Served with plain yogurt.

  3. My family really enjoyed this. I accidentally used five tortillas per layer {two halves per side and one in the middle}. Love the homemade enchilada sauce. I never knew it was so easy to make, and tastes wA y better than store-bought. I did add a little chili lime seasoning to the vegetable mixture, just because. I think this would be great with other veggies added to it, like red onion, tomatoes, and even sweet potatoes! Next time, I’ll double it and use a 9×13 dish.