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One Pan Vegetarian Enchilada Casserole

This one pan vegetarian (and naturally dairy free!) enchilada casserole is a hot, warmly spiced, and cozy dinner perfect year round! It's simple enough that you can throw it together last minute but tasty enough that you'll look forward to dinner!
Course Breakfast, Main Course, Side Dish
Cuisine American, Mexican
Keyword casserole, enchilada, one pan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Calories 492 kcal
Author Lillian

Ingredients

  • 1 tbs canola oil or other neutral oil
  • 1.5 heaping cup diced onions and bell peppers
  • 1 15 oz. can black beans, drained and rinsed Note 3
  • 1/2 cup corn frozen or canned (Note 1)
  • 1/4 cup chopped pineapple fresh, frozen or canned (Note 2)
  • 1 chipotle pepper in adobo 1 pepper! NOT 1 can!!
  • 1 10 oz. can red enchilada sauce I use Old El Paso Brand
  • 1 tsp all purpose seasoning use your favorite!
  • 1 tsp garlic powder
  • 1/2 tsp table salt Add more or less to your taste
  • 1 dash black pepper Add more or less to your taste
  • 5-7 corn tortillas, chopped into thick matchsticks

Toppings

  • 1/2 bunch fresh cilantro, roughly chopped
  • 1/2 cup black olives, drained and sliced
  • 1 roma tomato, diced
  • 1/4-1/2 cup Crema (Mexican Sour Cream)
  • 1-2 cups finely shredded green cabbage
  • Cholula hot sauce, to taste.

Instructions

  1. Preheat oven to 400 degrees. In a 8 in. square glass baking pan (or similar, I've also used a 9 in. glass pie pan) spread out the tbs of oil then add the diced onion and bell pepper mix (and fresh corn if using). Roast for 15-20 minutes until the veggies are soft, translucent, and slightly crisp. 

  2. Remove pan from oven and add the black beans, corn(if canned or frozen) pineapple, chipotle pepper, enchilada sauce, seasonings and half of the chopped corn tortillas. Top with the remaining half of chopped corn tortillas and put back in the 400 degree oven for 15-20 minutes until heated through. 

    While casserole is baking, prep the toppings.

    After casserole is heated though, broil on high for 3-5 minutes until the tortillas are crisp on top.

  3. Remove from oven and let cool for 10 minutes. Serve with plenty of toppings. Enjoy!

    Leftovers can be easily refrigerated or frozen in an airtight container/bag. 

Recipe Notes

Note 1: If using fresh corn, roast it alongside the onions and bell peppers.

Note 2: If using canned pineapple, drain the juice but don't feel the need to rinse the pineapple.

Note 3: This recipe is very high carb which I know not everyone loves. An easy way to dramatically lower carbs is to just use HALF of the can of beans. It'll be lower carb but still filling!