Skip the meat but not the flavor or satisfaction when you make this Meatless Enchilada Casserole! This is an enchilada-inspired one-pot dish made with enchilada ingredients - corn tortillas, lots of cheese, all in a piquant chili sauce that will satisfy the whole family.
One-Pot Vegetarian Enchilada Casserole
Looking for your next quick and easy dinner casserole? This One-Pot Meatless Enchilada Casserole will definitely hit this spot. It has all your favorite Southwest flavors in a simple dish. We're talking corn tortillas, lots of cheesy goodness, and my easy enchilada sauce recipe you can whip up in minutes.
It's a vegetarian dish for sure, nice and hearty and filling, but you could very easily add in chicken or pulled pork if you wished. This dish is so versatile!
Ingredients Needed
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 casserole:
- 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
MAKE THE 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°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. You'll love the simple and flavorful enchilada sauce, but try it as well with my homemade enchilada sauce recipe for a more authentic Mexican style. So good!
Serving Ideas
Scoop servings of the vegetarian enchilada casserole hot from the pan onto plates and garnish with fresh chopped cilantro, red pepper flakes, and your favorite hot sauce. I enjoy extra corn tortillas for scooping and layering.
Serve with homemade Mexican rice and homemade refried beans on the side for a fuller meal that is still vegetarian.
Storage & Leftovers
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.
Reheat in the microwave in short bursts, or in the oven in the same pot or pan over medium-low (about 250 F) until warmed through to your preference.
FAQs
Can I Add Meat to This Dish?
Yes. This is written as a vegetarian dish, but you can add proteins to the sauce, like chopped chicken, pulled pork, or ground meats. I enjoy it with ground chorizo.
Add tofu, plant-based "meats", or your favorite vegetables like roasted bells or mushrooms to add substance while still keeping it vegetarian.
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.
Meatless Enchilada Casserole (One-Pot, Vegetarian)
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. Low heat is KEY to developing the rich flavor.
- Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
- Simmer over low heat 2-3 minutes more, stirring often. The mixture to thicken up and become consistent.
- 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
NOTE: This recipe was updated on 1/27/26 to include new storage information, FAQs, and serving ideas. It was originally published on 4/10/15.
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!