Skip the meat but not the flavor or satisfaction when you make this Meatless Enchilada Casserole! This is an enchilada-inspired one-pot stew or casserole made with all of those wonderful enchilada flavors and ingredients. The best part? It's made with homemade enchilada sauce!
One-Pot Vegetarian Enchilada Casserole
We're always experimenting with traditional Mexican flavors and ingredients. They lend themselves to so many outstanding meal choices. This particular dish is inspired by the uber-Mexican dish, the enchilada. Ah, the enchilada, that rolled tortilla filled with so much goodness, served up with a chili sauce.
We've basically deconstructed your typical enchilada and recreated it as a one-pot dish. Is it a stew? Is it a casserole? We're not sure, but we are sure that it tastes so good! We went with a meatless vegetarian version that has a chili pepper focus. However, this would work just as well with some chopped chicken or pulled pork.
The beauty of a one-pot meal is that you can prepare each component of the meal and toss it into the pot, then cover and finish it off in the oven later in the day. It travels well, so you can also carry it over to your friend's house for a nice visit. If you bring this, maybe they'll treat you to a glass of wine or a beer!
Vegetarian Mexican Casserole Ingredients
For the enchilada sauce:
- Olive Oil.
- Flour.
- Spices. You'll need a mix of chili powder, cumin, garlic powder, salt and black pepper.
- Tomato Paste.
- Vegetable Broth.
For the enchilada stew:
- Olive Oil.
- Vegetables. Onion, bell pepper, jalapeno peppers, garlic, corn are the essentials.
- Spices. Cumin, oregano, salt and pepper.
- Beans. Use pinto beans or black beans.
- Corn Tortillas. You can use flour tortillas instead if preferred.
- Cheddar Cheese.
How to Make Meatless Enchilada Casserole - The Recipe Method
Make the red enchilada sauce.
Brown the flour mixture. Heat a large pan to medium heat. Add oil and get it nice and warm. Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
Thicken it. Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate. Allow the mixture to thicken up and become consistent, stirring often. Salt and pepper to taste, then set aside until ready to use.
Make the enchilada casserole.
Sauté the first few veggies. Heat a large oven-safe skillet or pan to medium heat. Add oil and heat. Add onions and peppers. Cook about 5 minutes to soften. Add garlic and stir. Cook 1 more minute.
Assemble the casserole. Add corn, salt and pepper to taste, cumin and oregano. Stir. Add enchilada sauce, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate. Top with the remaining cheese.
Broil, then serve and enjoy. Set oven to broil. Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted. You can also bake it at 350°F. Sprinkle with chopped cilantro and serve! Add some sour cream to help quell the heat if you need it.
Boom! Done! Are you ready to dig in? Done in under 30 minutes. I love that.
Recipe Tips & Notes
- Add some protein if you'd like. Feel free to add in your favorite meats if you'd like. This recipe is great with pulled pork, ground beef, or spiced chicken.
- You can use frozen corn. Yes! Keep things a little easier on yourself by using frozen corn instead of fresh. No need to let it thaw.
- Make your own enchilada sauce. Follow our easy recipe for the very BEST enchilada sauce. It takes no time at all to whip up with simple ingredients and is so much better than any of the store-bought stuff.
How to Store Vegetarian Enchilada Casserole
Once it's fully cooled to room temperature, you can either wrap the skillet in foil/plastic wrap or transfer the leftovers to an airtight storage container. Properly stored, this vegetarian Mexican casserole will stay fresh for about 3-4 days. Feel free to reheat in the microwave or oven until warmed through.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
One-Pot Meatless Enchilada Casserole
Ingredients
FOR THE ENCHILADA SAUCE
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
FOR THE ENCHILADA STEW
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 red bell pepper chopped
- 2-3 jalapeno peppers chopped
- 4 cloves garlic minced
- ½ cup fresh corn frozen is good, too
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups enchilada sauce see above
- 1 can pinto or black beans 15 ounces, drained
- 4 corn tortillas sliced into half-inch strips
- ½ cup shredded cheddar cheese
- Fresh chopped cilantro for serving
Instructions
- Heat the oil in a large pan to medium heat.
- Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
- Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
- Allow the mixture to thicken up and become consistent, stirring often, 2-3 minutes.
- Salt and pepper to taste, then set aside until ready to use.
FOR THE ENCHILADA STEW
- Heat the oil in a large oven-safe skillet or pan to medium heat.
- Add onions and peppers. Cook about 5 minutes to soften.
- Add garlic and stir. Cook 1 more minute.
- Add corn, salt and pepper to taste, cumin and oregano. Stir.
- Add enchilada sauce, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate.
- Top with the remaining cheese.
- Set oven to broil.
- Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted.
- Sprinkle with chopped cilantro and serve!
Nutrition Information
Nick Korf de Gidts says
Tried this today with some personal tweaks.
Enchilada sauce: I made a blond roux first without chili powder, I was afraid the chili would get bitter. Then I added Korean gochu garu chili flakes, because I like them so much and the rest of the ingredients. And a bay leaf. I liked the sauce but thought it could have a bit of cream... yes, added that.
Veggies: onions, garlic, sweet peppers, hot green Turkish peppers, can of corn, black beans, and Cheddar cheese. Fresh oregano! And some crumbled Greek feta, The real one made out of goat´s and sheep milk. Just because I had it in the fridge.
Fresh corn tortilla strips, more cheddar on top.
Quite excellent.
Mike Hultquist says
Glad you enjoyed it!