Vegetarian Enchilada Casserole Recipe

A Flavorful Meatless Delight

If you’re on the lookout for a delicious, easy-to-make vegetarian dish that the whole family will love, look no further than this Vegetarian Enchilada Casserole. Packed with protein-rich black beans, savory tempeh, and just the right amount of spice, this dish delivers all the comforting flavors of classic enchiladas in a simple, layered casserole form.

Whether you’re a vegetarian, looking to incorporate more plant-based meals into your diet, or just need a quick weeknight dinner idea, this recipe is a winner. Plus, it’s great for meal prepping, making it a fantastic option for busy households.

Why You’ll Love This Vegetarian Enchilada Casserole

  • Hearty & Satisfying: This dish is packed with protein and fiber, making it a filling meal that won’t leave you hungry.
  • Easy to Prepare: No rolling required—just layer and bake!
  • Perfect for Meal Prep: Make it ahead and enjoy leftovers throughout the week.
  • Customizable: Easily swap out ingredients to suit your taste or dietary needs.

Ingredients You’ll Need

  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 (4 ounce) can diced green chile peppers
  • 1 jalapeño pepper, seeded and minced
  • 1 (8 ounce) package tempeh, crumbled
  • 6 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives
  • 8 ounces shredded Cheddar cheese

Kitchen Equipment Needed

  • 9×13-inch baking dish
  • Mixing bowls
  • Cutting board & knife
  • Measuring cups & spoons
  • Oven
  • Spatula or spoon for layering

Step-by-Step Instructions

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Make the Filling

In a medium bowl, combine the black beans, garlic, onion, diced green chile peppers, minced jalapeño, and crumbled tempeh. Stir well to distribute flavors evenly.

Step 3: Prepare the Tortillas

Pour the enchilada sauce into a shallow bowl. Dip three tortillas into the sauce, ensuring they are evenly coated.

Step 4: Assemble the Casserole

  • Place the sauce-coated tortillas at the bottom of the prepared baking dish.
  • Spread half of the bean mixture over the tortillas.
  • Repeat the layering with the remaining tortillas and bean mixture.
  • Drizzle the remaining enchilada sauce over the top.
  • Sprinkle with black olives and shredded cheddar cheese.

Step 5: Bake the Casserole

  • Cover the dish with foil and bake for 30 minutes.
  • Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and the casserole is bubbling.

Step 6: Serve & Enjoy

Let the casserole cool for about 5 minutes before serving. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired.

Recipe Variations & Substitutions

  • Make it Vegan: Use dairy-free shredded cheese or nutritional yeast for a cheesy flavor.
  • Switch Up the Protein: If you don’t have tempeh, try crumbled tofu or lentils.
  • Add More Veggies: Throw in bell peppers, zucchini, or mushrooms for extra nutrients.
  • Spice Level: Adjust the heat by using mild or spicy enchilada sauce.

How to Store & Reheat

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
  • Reheating: Warm in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions for 1-2 minutes.

Best Pairings for This Dish

Pair this Vegetarian Enchilada Casserole with:

  • A fresh side salad with lime vinaigrette
  • Mexican rice or quinoa for an extra filling meal
  • Guacamole & tortilla chips
  • A cold glass of horchata or a margarita for a fun twist

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can assemble it in advance and store it in the fridge for up to 24 hours before baking. When ready, simply bake as directed.

Can I use flour tortillas instead of corn tortillas?

Absolutely! Flour tortillas will create a softer texture, whereas corn tortillas offer a more traditional flavor and hold up better when baked.

Is tempeh necessary?

Not at all! If you’re not a fan of tempeh, you can use extra beans, tofu, or even a plant-based meat alternative.

What’s the best way to make this dish spicier?

Increase the heat by adding extra jalapeños, using spicy enchilada sauce, or drizzling hot sauce on top before serving.

Final Thoughts & Call to Action

This Vegetarian Enchilada Casserole is a must-try for anyone who loves bold flavors and easy-to-make meals. Whether you’re making it for a family dinner, meal prepping for the week, or entertaining guests, it’s a guaranteed crowd-pleaser.

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Happy cooking! 🌮✨

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