This Loaded Veggie Enchilada Casserole Recipe is a delicious take on traditional enchiladas. An easy dinner that is vegetarian and can even be made into a vegan enchilada casserole if you just leave off the cheese!
- 18 tortillas
- 3 cups enchilada sauce
- 1 bell pepper, chopped
- 1 small-medium zucchini, chopped into small pieces
- 8 ounces of mushrooms, roughly chopped
- 1 small yellow onion, chopped (about 1 heaping cup)
- 4 cloves of garlic, roughly chopped
- 1 medium jalapeno, chopped
- ½ cups of Cheese
- 1 15 ounce can of refried beans (could sub for black beans or any other beans you’d like, refried or whole)
Pre-heat your oven to 375 degrees F. Spray a 9×13 casserole pan with cooking spray.
In the bottom of your dish, pour in 2 tablespoons of the enchilada sauce and spread it out so that it just covers the bottom of the pan.
Layer 6 tortillas (they’ll be overlapping quite a bit. see video above for reference), ⅓ of the remaining enchilada sauce, ½ of the veggies and refried beans, and ⅓ of the cheese. Don’t worry too much about the exact amounts going into each layer. Repeat this by adding in 6 more tortillas, another ⅓ of the enchilada sauce, remaining ½ of the veggies and refried beans, and ⅓ of the cheese.
Top the casserole off with 6 more tortillas as well as the remaining enchilada sauce and cheese.
Bake in the oven for 45 minutes.
Once ready to enjoy, top with optional avocado, jalapeno, sour cream and whatever else you love on top of your enchiladas!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cuisine: American
Keywords: mexican, enchiladas, vegan, vegetarian