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!
- 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
- Preheat the oven to 400°F.
- 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.
- Roast cauliflower in the oven for 20-25 minutes, until the bottoms are golden brown and crispy.
- 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.
- 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.
- Remove from heat, then stir in the black beans, corn, salsa, and green chiles.
- When the cauliflower is finished cooking, stir it into the pan with the other filling ingredients.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 casserole dish.
- Add a single layer of tortillas.
- Add half of the vegetable filling on top of the tortillas.
- Sprinkle with half of the shredded cheese.
- Add another layer of tortillas and enchilada sauce, followed by the remaining half of the filling and cheese.
- Finish assembling the casserole with a layer of tortillas and a thin layer of enchilada sauce.
- Cover with tin foil and bake in the oven for 20 minutes, covered.
- Remove the tin foil and bake for another 10 minutes until hot and sides are bubbly.
- Let the casserole cool for about 5 minutes, then cut into 6 servings.
Pair this enchilada casserole with all your favorite Mexican-inspired toppings, such as:
- Homemade guacamole
- Sliced avocado
- Pico de gallo
- Fresh cilantro
- Sour cream
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.
Keywords: vegetarian enchilada casserole, vegetarian enchilada bake