Looking for a hearty yet easy vegetarian recipe? Look no further than this delicious Vegetarian Black Bean Enchilada Casserole! Packed with protein and flavor, this dish is sure to please everyone at the table. Plus, it can be made in just one pan – making cleanup a breeze. Top with melted cheese and fresh cilantro for the perfect finishing touch.
If you’re looking for Easy Vegetarian Recipes, you’ve come to the right place. Whether you’re a vegetarian or just looking to add more meatless meals to your diet, we’ve got you covered. Our easy vegetarian recipes are packed with flavor and nutrients, and they’re sure to please even the most die-hard carnivores.
Should You Cover Enchilada Casserole When You Bake It?
If you’re wondering whether you should cover enchilada casserole when you bake it, the answer is maybe. It all depends on what type of enchilada casserole you’re making and how long you plan to bake it. For example, if you’re making a wetter enchilada casserole with lots of sauce, you may want to cover it during baking to prevent the sauce from splattering everywhere.
On the other hand, if you’re making a drier enchilada casserole, you may not need to cover it. Just keep an eye on it while it’s baking and see how it looks. If the top starts to brown too much, you can always cover it with foil for the rest of the baking time.
What Do You Serve with Enchilada Casserole?
enchilada casserole is a dish that typically consists of enchiladas that are layered with cheese and sauce. It is often served with rice, beans, and salsa on the side. While it can be enjoyed as is, there are a few side dishes that can really elevate the meal. One option is to serve enchilada casserole with a fresh green salad. The crunch of the greens provides a nice contrast to the rich casserole, and the acidity of the dressing helps to cut through the heaviness of the dish.
Another great option is to pair enchilada casserole with a light slaw. The creamy dressing and crunchy vegetables provide a refreshing counterpoint to the spicy casserole, and the acidity helps to brighten up the flavors. Whatever sides you choose, enchilada casserole is sure to be a hit!
What Can I Use in Place of Enchilada Sauce?
Enchilada sauce is a staple in many enchilada recipes. However, if you’re out of enchilada sauce or you’re looking for a change, there are several other sauces that can be used in its place. One option is to make your own enchilada sauce using tomato paste, chili powder, and other seasonings. Or, you could try using salsa in your enchilada casserole.
Salsa comes in a variety of flavors, so be sure to choose one that compliments the rest of your ingredients. Lastly, you could also use a can of tomato soup or cream of chicken soup thinned out with some water. These soups will give your enchiladas a different flavor, but they’ll still be just as delicious.
Vegetarian Black Bean Enchilada Casserole
I made this Easy Enchilada Casserole the other day in between getting the kids from the bus stop and taking the youngest to her activities. It’s so easy to throw this together in the sauté pan and then throw it in the oven in between tortillas and cheese in a deep dish pie plate.
I like to strain the zucchini shred just a little bit – leave some liquid in it so it stays moist and adds some liquid with which to simmer the beans and corn and spices.
This vegetable enchilada casserole recipe is perfect for late summer and fall when there is a bounty of zucchini and the weather is a bit cooler that you won’t mind turning on the oven. If you simmer the zucchini just a bit longer it becomes more sauce-like and has less texture for those who don’t enjoy zucchini. You can also choose to shred it more fine.
Amazing Benefits of Black Beans
1. They are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans make a complete protein when paired with brown rice, which makes this Vegetarian Enchilada Casserole dish a very healthy recipe.
2. Black beans help to move food through the stomach to the large intestine because of it’s high protein and fiber content. This means the digestive tract doesn’t have to work as hard. This steady route through the digestive track allows for an even breakdown of food which helps stabilize blood sugar.
3. Black beans have a lot of soluble fiber, which is specifically the type of fiber that has been found very helpful in lowering blood cholesterol levels. Besides soluble firmer, they are also high in folate and magnesium.
4. Black beans contain at least 8 different flavonoids with enormous antioxidant potential and tons of phytochemicals and studies have connected black bean consumption with reduced risk of certain cancers. Recent studies have suggested considerable effectiveness against colon adenoma, a non-cancerous tumor that can progress into colon cancer.
5. The best recipes for pregnant women include black beans because of the high folate content, which can prevent the improper development of the fetus’s brain and spinal cord. The high iron content of black beans is also particularly beneficial to pregnant women.
Try These Other Easy Vegetarian Recipes:
- Slow Cooker Vegetarian Chili Recipe
- Healthy Vegetarian Tortilla Soup
- Quick Santa Fe Pasta Salad
- Instant Pot Vegetarian Curry Recipe
Other Black Bean Recipes You’ll Love!
- Super Quick and Delicious Vegan Black Bean Salad
- Sweet Potato Black Bean Chili
- Healthy Southwest Black Bean Salad
- Fiesta Rice Bowl
Vegetarian Black Bean Enchilada Casserole
- 1 Cup Shredded Zucchini, lightly strained
- 1 Tablespoon Olive Oil
- 1 Garlic Clove, minced
- 3/4 Cup Frozen Corn
- 3/4 Cup Black Beans, rinsed and drained
- 1/2 Teaspoon Salt
- 1-2 Teaspoon Ground Cumin
- 3/4 Cup Salsa
- 2 Tablespoons Minced Fresh Cilantro
- 3 Flour Tortillas
- 3/4 Cup Shredded Cheddar Cheese
- Sour Cream, optional
- In a large skillet, saute zucchini in oil for 5 minutes on medium-low heat.
- Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
- Place a tortilla in the bottom of a 1-1/2-qt. round baking dish.
- Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
- Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving.
- Alternately, you can put this together in a 9x11 casserole dish.
Dandi D says
Yum, this looks really good. Healthy Mexican food is a staple around our house.
This looks so yummy, pinning for later.
Barnolds Barnes says
I just served a much less healthy version so I’m pinning this one to do next time!
I make something similar, but not so healthy. Mine doesn’t have black beans, but that sounds great.
Meena R says
I have to try this! I’m vegetarian so this would be a great recipe.
This looks SO good! I love finding recipes that are healthier, and have real ingredients. Thank you!!!
Looks really healthy and delicious!
Nena Sinclair says
This looks so delicious! I love vegetarian enchiladas, so I know I would love this! Thanks for sharing!
This enchilada casserole recipe looks so delicious and so much healthier than the enchiladas my family has been eating. I have pinned this to make for my family in the near future.
jenn huey says
Oh man this looks insanely good. I love black beans and the shredded zucchini has got to be good.
Karen D says
This looks really good, Appeals to me as I’m a vegetarian, so maybe I’ve found a way to sneak some zucchini into my ‘I hate zucchini’ husband. 🙂
Sounds great but I think I would still prefer to have chicken in mine.
Denise White says
Is there a recipe?
Thanks for the heads up Denise! I finally was able to fix it.
FYI, there doesn’t appear to be an actual recipe here anymore…
Thanks Becky! I just fixed it. I hope you try it – it’s one of my favorites!
This was a great option for our meatless Monday’s! Definitely 5 stars in my book!
Denay DeGuzman says
I am so happy to have found this delicious enchilada casserole recipe! It turned out absolutely fabulous. The flavors and consistency were scrumptious. It was gobbled up at dinner with no leftovers! I already have requests to make it again. 🙂
I love this recipe- healthy, full of flavor and easy! Shhh… I didn’t tell my family that it was healthy. 🙂
This was amazing – everyone in the family enjoyed it and we loved the black beans in it.
I love enchilada casserole but always make mine with chicken. I love the idea of swapping it out for zucchini, especially since I never feel like we get enough vegetables. Plus, this is a more budget-friendly dish too!
Jill Robbins says
I love black beans and I always love to have a meatless night in my menu plan. These look amazing!
This was soooo good!!! My meateating husband even loved it
Cindy Coghill says
Looks good. Going to Pin it and give it a try. Thanks for sharing.
Helen at the Lazy Gastronome says
I love black beans – well, any bean!! Thanks for sharing at the What’s for Dinner Party!
This is right up my ally and plus that it is a vegetarian option! Thanks for sharing with us at Fiesta Friday.
Lynda Hardy says
This looks really tasty! Thanks for sharing with Party in Your PJs!
Miz Helen says
This is a great casserole! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
My picky husband won’t go near zucchini. Is it noticeable at all or does it totally blend in? Looks amazing, either way I would love to make this!
Hmmm…I think it blends in. Especially if you sauté it in some oil ahead of time. Sometimes I let it simmer in the oil for a bit. My kids LOVE this recipe.
Black Bean and Quinoa Enchilada Bake-a healthy and delicious meal that will become a staple at your house!