This vegetarian enchilada casserole is an easy, flavorful meal to feed a crowd! Just like my reader-favorite mushroom enchiladas, this enchilada bake is packed with bold flavor and different textures. It’s filled with roasted cauliflower florets, black beans, corn, and cheese. Prepare the filling on the stovetop, assemble the casserole, and bake it up in one hour. Both flour and corn tortillas will work!

plate of vegetarian enchilada bake surrounded by ingredients

If you love Mexican food as much as I do, you’ve got to try this vegetarian enchilada bake! It’s similar in flavor to my popular mushroom enchiladas, but even easier to make.

An enchilada bake (or enchilada casserole) is basically deconstructed enchiladas. Instead of rolling tortillas around filling, everything is assembled in layers of filling, tortillas, enchilada sauce, and cheese. It’s like a Mexican-inspired lasagna.

The filling is a delicious medley of roasted cauliflower florets, sauteed peppers and onions, black beans, corn, and plenty of cheese. It’s got fiber, protein, and micronutrients – Registered Dietitian approved!

Once you roast the cauliflower and prepare the filling on the stovetop, all you need to do is assemble the casserole and bake it in the oven. This recipe makes 6 large servings.

Ingredients in vegetarian enchilada bake

Everything you need to make this recipe, below:

  • Cauliflower: Roasted cauliflower florets replace meat in this vegetarian recipe. They’re seasoned with chili powder, cumin, and garlic powder, then roasted until deep golden brown and crispy. Check out this post on how to perfectly cut cauliflower into florets before you break out your knife!
  • Bell pepper: Diced bell pepper makes up part of the veggie filling. I used red bell pepper, but any color works. Bell peppers are a good source of fiber and an excellent source of vitamins A, B6, and C.
  • White onion: Diced white onion is another part of the enchilada bake filling. You can use yellow onion instead, but I would not recommend using red onion for this recipe.
  • Canned black beans: Black beans are loaded with nutrients! They provide fiber, plant-based protein, and several vitamins and minerals.
  • Canned corn: Corn kernels add a sweet flavor and crunchy texture to the enchilada filling. Look for low sodium or no sodium canned corn to limit the amount of added sodium in this recipe.
  • Tortillas: If this were a lasagna, the tortillas would be the noodles of this recipe. You can use either corn tortillas or flour tortillas for this recipe. Small taco sized tortillas are easy to layer when cut in half.
  • Red enchilada sauce: Store-bought enchilada sauce is just fine for this recipe! But if you have a homemade recipe you love, go for it.
  • Jarred salsa: Choose mild, medium, or hot salsa depending on how much spice you like.
  • Canned diced green chiles: These chiles contribute a mild heat and depth of flavor that is hard to reproduce. You can find these in the Mexican section of your grocery store, along with canned beans and jarred salsas.
  • Shredded Mexican cheese: This cheese blend is typically a combination of Monterey Jack, cheddar, asedero, and queso quesadilla cheeses.
  • Chili powder: Use store-bought, or try your hand at making easy homemade chili powder!
  • Cumin
  • Garlic powder
  • Salt
vegetarian enchilada casserole ingredients measured out on a light grey backdrop

Kitchen equipment needed

Here are all the kitchen tools and utensils you need:

  • Chef’s knife, 6 or 8-inch
  • Cutting board
  • Saute pan or frying pan
  • Baking sheet
  • Measuring cups
  • Measuring spoons
  • 9×13 baking dish, glass or ceramic
  • Aluminum foil

Step-by-step instructions

Roasted cauliflower florets on a baking sheet
1. Roast cauliflower florets in the oven seasoned with chili powder, cumin, garlic powder, salt, and olive oil.
cooked diced peppers and onions in a saute pan
2. Saute diced peppers, onions, and garlic in olive oil in a saute pan. Then, add spices – salt, chili powder, cumin, and garlic powder.
sauteed peppers, onions, corn, and black beans in a saute pan
3. Stir the black beans and corn into the sauteed peppers and onions.
vegetarian enchilada casserole filling in a saute pan
4. Add the roasted cauliflower to the saute pan when it is done cooking. Stir in salsa and diced green chiles.
stack of yellow corn tortillas cut in half on a plate
5. Cut tortillas in half.
enchilada sauce at the bottom of a glass casserole dish
6. Add a thin layer of enchilada sauce to the bottom of glass casserole dish.
corn tortillas layered on top of enchilada sauce in a glass casserole dish
7. Add a layer of tortillas on top of the enchilada sauce.
enchilada casserole in a glass dish before being baked
8. Add half of the vegetable filling and half of the cheese in a layer.
enchilada casserole in a glass dish before being baked
9. Add half of the vegetable filling and half of the cheese in a layer. Repeat the layers once more.
enchilada casserole in a glass dish before being baked
10. Add a final layer of tortillas and a thin layer of enchilada sauce.
enchilada casserole in glass dish covered with tin foil
11. Cover the enchilada casserole with tin foil. Bake for 20 minutes in the oven.
Baked enchilada casserole in a glass baking dish
12. Remove the foil, bake the casserole for another 10 minutes until bubbly.

Let the casserole cool for 5-10 minutes, then cut into portions and serve.

Serving suggestions

Pair this enchilada casserole with all your favorite Mexican-inspired toppings, such as:

Can I made this recipe in advance?

One of the benefits of casseroles is that you can prep them in advance, and bake them when you’re ready to eat.

To make this in advance, follow steps 1-10 as listed above. Then just cover the casserole with tin foil and store in the fridge. Bake it right from the fridge within 3 days.

You’ll need to increase baking time by 10-20 minutes, since the casserole will be cold from the fridge instead of room temperature.

plate of vegetarian enchilada bake

How to freeze enchilada casserole

Wrap the casserole dish in plastic wrap as tightly as possible. Then wrap it tightly in tin foil.

Write the date on the tin foil with a permanent marker. Freeze for up to three months.

How to cook from frozen

The day before you plan to eat it, remove the casserole from the freezer and let it defrost in the fridge overnight.

30 minutes before baking, take the casserole out of the fridge to let it come down to room temperature. Make sure to remove the layer of plastic wrap!

Bake as instructed, adding more time in 5 minute increments as needed.

Cauliflower nutrition benefits

Cauliflower is a nutritious addition to this enchilada bake. One cup of raw cauliflower provides:

  • 2.1 grams of dietary fiber (8% of your daily needs)
  • 2.1 grams of plant-based protein
  • 60.99 mcg folate (15% of your daily needs)
  • 0.714 mg pantothenic acid (14% of your daily needs)
  • 0.197 mg Vitamin B6 (12% of your daily needs)
  • 51.6 mg Vitamin C (57% of your daily needs)
  • 16.6 mcg Vitamin K (14% of your daily needs)

In addition to fiber, vitamins, and minerals, cauliflower has a beneficial plant compound called sulforaphane. This compound has anti-inflammatory effects and helps protect our cells against certain diseases.

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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plate of vegetarian enchilada bake surrounded by ingredients

Easy Vegetarian Enchilada Bake with Roasted Cauliflower

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 6
  • Category: Main dish
  • Method: Oven
  • Cuisine: Mexican-American
  • Diet: Vegetarian
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Description

This vegetarian enchilada casserole is an easy, flavorful meal to feed a crowd! Just like my reader-favorite mushroom enchiladas, this enchilada bake is packed with bold flavor and different textures. It’s filled with roasted cauliflower florets, black beans, corn, and cheese. Prepare the filling on the stovetop, assemble the casserole, and bake it up in one hour. Both flour and corn tortillas will work!


Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 3 tsp chili powder, divided
  • 3 tsp cumin, divided
  • 2 tsp garlic powder, divided
  • 1/4 tsp salt
  • 3 tbsp olive oil, divided
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can corn kernels, drained and rinsed
  • 1/2 cup jarred salsa
  • 1 4-oz can diced green chiles
  • 15 oz red enchilada sauce
  • 16 small tortillas, cut in half (corn or flour)
  • 1 1/2 cup shredded Mexican cheese


Instructions

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss the caulilfower florets in half the chili powder, half the cumin, half the garlic powder, salt, and half the olive oil. Spread it out in a single layer on the baking sheet.
  3. Roast cauliflower in the oven for 20-25 minutes, until the bottoms are golden brown and crispy.
    Roasted cauliflower florets on a baking sheet
  4. While the cauliflower is in the oven, prepare the rest of the filling on the stovetop. Heat the other half of the olive oil over medium heat in a saute pan.
  5. Cook the onions, garlic, and bell pepper for 3-5 minutes in the pan until fragrant and peppers are soft, then stir in the remaining chili powder, cumin, garlic powder, and a generous shake of salt. Cook for 1 minute until spices are very fragrant.
    cooked diced peppers and onions in a saute pan
  6. Remove from heat, then stir in the black beans, corn, salsa, and green chiles.
    sauteed peppers, onions, corn, and black beans in a saute pan
  7. When the cauliflower is finished cooking, stir it into the pan with the other filling ingredients.
    vegetarian enchilada casserole filling in a saute pan
  8. Spread a thin layer of enchilada sauce on the bottom of a 9×13 casserole dish.
    enchilada sauce at the bottom of a glass casserole dish
  9. Add a single layer of tortillas.
    corn tortillas layered on top of enchilada sauce in a glass casserole dish
  10. Add half of the vegetable filling on top of the tortillas.
    enchilada casserole in a glass dish before being baked
  11. Sprinkle with half of the shredded cheese.
    enchilada casserole in a glass dish before being baked
  12. Add another layer of tortillas and enchilada sauce, followed by the remaining half of the filling and cheese.
  13. Finish assembling the casserole with a layer of tortillas and a thin layer of enchilada sauce. 
    enchilada casserole in a glass dish before being baked
  14. Cover with tin foil and bake in the oven for 20 minutes, covered.
    enchilada casserole in glass dish covered with tin foil
  15. Remove the tin foil and bake for another 10 minutes until hot and sides are bubbly.
    Baked enchilada casserole in a glass baking dish
  16. Let the casserole cool for about 5 minutes, then cut into 6 servings.

Notes

Topping ideas

Pair this enchilada casserole with all your favorite Mexican-inspired toppings, such as:

How to freeze enchilada casserole

Wrap the casserole dish in plastic wrap as tightly as possible. Then wrap it tightly in tin foil.

Write the date on the tin foil with a permanent marker. Freeze for up to three months.

How to cook enchilada casserole from frozen

The day before you plan to eat it, remove the casserole from the freezer and let it defrost in the fridge overnight.

30 minutes before baking, take the casserole out of the fridge to let it come down to room temperature. Make sure to remove the layer of plastic wrap!

Bake as instructed, adding more time in 5 minute increments as needed.