An enchilada-inspired one-pot stew or casserole made with all of those wonderful enchilada flavors and ingredients. Includes a recipe for 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, with a chili pepper focus, but this would work just as well with some chopped chicken or pulled pork.
I'm seriously going to make this with the leftover pulled pork from a different recipe I made recently, and I can't wait to try that version.
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, or 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!
There are many versions of the enchilada sauce. This is a simple one that I like to make that is quick and has a lot of flavor.
Feel free to use your own personal enchilada sauce recipe, or your favorite store bought brand.
Also, we really dig the peppers. I mean, Chili Pepper Madness, right? But still, this could have easily used even MORE peppers.
Toss in a few more jalapeno peppers, another bell pepper, maybe even a poblano, some serranos, heck, how about some habaneros! OK, I'm getting carried away with peppers, as usual.
Let's talk about how to make this meatless enchilada casserole recipe, shall we?
Meatless Enchilada Casserole Ingredients
- FOR THE ENCHILADA SAUCE
- Olive Oil.
- Flour.
- Spices. 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. Frozen corn is good for this recipe.
- Spices. Cumin, oregano, salt and pepper.
- Beans. Use pinto beans or black beans.
- Corn Tortillas. You can use corn or flour tortillas.
- Cheddar Cheese.
How to Make Meatless Enchilada Casserole - the Recipe Steps
Make the Red Enchilada Sauce.
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.
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.
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.
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. You can also bake it at 350 degrees 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.
This is so huge on flavor, and easy to customize. I hope you love it as much as we do.
Recipe Tips & Notes
Feel free to add in your favorite meats if you'd like. This recipe is great with pulled pork, ground beef, or spiced chicken.
Try These Other Enchilada Recipes
- Chicken Enchiladas Rojas
- Homemade Red Enchilada Sauce
- Green Enchilada Sauce Recipe
- Chicken Enchiladas Verde with Cheese
- Quick and Easy Enchilada Sauce Recipe
- Chicken Enchilada Casserole Verde
- Chipotle Chicken Enchilada Casserole
Patty's Perspective
I grew up on meat and potatoes and am used to enchiladas with some sort of meat, but this was satisfying and filling. The combination of the beans and the peppers made it a very hearty dish. It seriously tastes as good as it looks.
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
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