Vegetable Enchilada Casserole Recipe

Name: Vegetable Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, sliced into half-moons; 1 medium zucchini, sliced into half moons; 1 (16 ounce) can vegetarian refried beans (Although I prefer to make my own); 8 (6 inch) corn tortillas (found in the dairy case!? usually in 10-packs); 1 (14 1/2 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 1 tablespoon tomato paste; 1 (4 1/2 ounce) can chopped chilies; 1 teaspoon olive oil; salt; cayenne pepper

Servings: persons

1 large onion, sliced into half-moons
1 medium zucchini, sliced into half moons
1 (16 ounce) can vegetarian refried beans (Although I prefer to make my own)
8 (6 inch) corn tortillas (found in the dairy case!? usually in 10-packs)
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 (4 1/2 ounce) can chopped chilies
1 teaspoon olive oil
salt
cayenne pepper

1
Preheat oven to 400 degrees.
2
Lightly oil an 8x8 square pan. A rectangular pan of similar dimensions will work just as well.
3
In a skillet with a lid (or large saucepan), heat oil over medium heat. Add onions and saute about one minute.
4
Add zucchini, stir, salt lightly, lower heat, and cover.
5
Cook, stirring occasionally, until onions are transparent and zucchini is tender, about 10 minutes.
6
Meanwhile, warm the tortillas in a microwave (covered with a damp paper towel, about 1 minute) or oven (3-4 minutes @ 400 degrees) until soft & pliable.
7
Mix the tomato topping: Pour tomato ingredients and chilies in a bowl and mix well.
8
Spread about 3 tablespoons of the tomato topping in the bottom of the baking dish.
9
When the tortillas are ready, spread about 3 tablespoons beans along one side of a tortilla, roll it up, and place it open-end down in the baking dish. Additional ingredients can be added during this step, if desired. Repeat with the remaining beans and tortillas. Don't stress out if the tortillas rip, as they will be buried and saucy before you're done.
10
When the onion and zucchini are ready, spread them over the top of the enchiladas.
11
Spread half of the tomato topping over the casserole.
12
Bake uncovered for 30-35 minutes.
13
Meanwhile, place the remaining tomato topping into a saucepan, seasoning with salt & pepper, and bring to a boil. Lower heat, cover, and simmer while the enchiladas bake.
14
Remove enchiladas with a spatula & serve with sauce to be poured over individual servings as desired.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, sliced into half-moons, 1 medium zucchini, sliced into half moons, 1 (16 ounce) can vegetarian refried beans (Although I prefer to make my own), 8 (6 inch) corn tortillas (found in the dairy case!? usually in 10-packs), and more.

Yes, Vegetable Enchilada Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions