Vegetarian Enchilada Casserole (Gluten Free)

This Vegetarian Enchilada Casserole is full of Southwest flavors! It's made with fresh zucchini, black beans, red sauce, and corn tortillas.

If you're looking for a meal that's healthy and comforting, be sure to check out this Veggie Enchilada Casserole. It's packed with late summer vegetables that are layered with red enchilada sauce, corn tortillas, and cheese.

The late summer months are one of the best times of the year to enjoy fresh produce from our gardens or the local farmers market. Cooking with seasonal vegetables creates meals that are healthy and the flavors are unbeatable.

This enchilada casserole is great because it's easier to make and less labor intensive than regular enchiladas. It's made with fresh veggies like zucchini, sweet corn, and bell peppers that are sauteed and then layered into a casserole dish along with corn tortillas, red enchilada sauce, and cheese.

The vegetables are seasoned simply with Southwest spices, allowing their natural flavors to shine. There is no need to stuff the veggies into tortillas and roll them up; all of the ingredients in this casserole are layered much like lasagna.

The whole thing is topped with cheese and baked in the oven until hot and bubbly. This dish is great garnished with some fresh cilantro and a squeeze of lime juice.

Jump to:

• Which Vegetables Are Best In Enchilada Casserole?
• Ingredients For Vegetarian Enchilada Casserole
• How To Prepare The Vegetables
• How To Sauté The Vegetables
• How To Make Vegetable Enchilada Casserole
• How Long To Bake Enchilada Casserole?
• Which Enchilada Sauce Is Best?
• What To Serve With Vegetarian Enchilada Casserole
• How Long Does It Last In The Fridge?
• Can This Casserole Be Made The Day Ahead?
• Can It Be Frozen?
• Vegetarian Enchilada Casserole (Gluten Free)

Which Vegetables Are Best In Enchilada Casserole?

This recipe is made with vegetables that are in season during the late summer months. It's prepared with zucchini or summer squash, sweet corn, bell peppers, and jalapeno pepper.

Zucchini is a great vegetable to use in vegetarian casseroles because it's kind of a blank canvas in terms of flavor. Zucchini tends to pick up whatever flavor that's added to it. The vegetables in this casserole are seasoned simply with chili powder, cumin, kosher salt and pepper.

The veggies are also sauteed along with garlic, onions, and jalapeno peppers for extra flavor. It's important not to overcook the vegetables and to season them properly. This helps to ensure that the vegetables remain tender, but not mushy and provide the casserole with a hearty texture.

The zucchini pairs nicely with the sweet corn and bell peppers, which provide sweetness to the dish and the jalapeno pepper, which gives it a little spice.

Ingredients For Vegetarian Enchilada Casserole

Here's what you'll need to make it.

• 6 cloves Garlic
• 1 Onion (any color)
• 1 large Bell Pepper (any color)
• 3 cups Zucchini or Summer Squash (diced) (equals 2 small or 1 medium zucchini)
• 2 cups Sweet Corn (equals 2 cobs of sweet corn)
• 1 can Black Beans (drained and rinsed)
• 2 Tbsp. Olive Oil
• ½ tsp. Chili Powder
• ½ tsp. Cumin
• ¾ tsp. Kosher Salt
• ½ tsp. Pepper
• 2 ½ cups Gluten Free Red Enchilada Sauce (or regular enchilada sauce if not gluten free) (equals 20 oz.)
• 6-8 Corn Tortillas (split)
• 1 ½ - 2 cups Shredded Cheese (such as Monterrey Jack, Cheddar, Mozzarella, or Colby)
• Avocado Oil Cooking Spray
• Fresh limes, avocado, cilantro for garnish (optional)

How To Prepare The Vegetables

The first step in making this enchilada casserole is to prepare the vegetables.

Once the vegetables are chopped, they are sauteed in a skillet along with olive oil until slightly tender and then layered in a casserole dish along with the rest of the ingredients.

It's important that all of the vegetables are relatively the same size so that they cook evenly.

I recommend using fresh sweet corn if possible. Of course, local sweet corn in season is best, but you can also grab some from a supermarket any time of the year.

When it comes to choosing the best sweet corn, opt for corn cobs that have bright green husks, golden colored silk that's not dried out and is even a little sticky. If the cob of corn appears dried out, it will lack in texture in flavor.

You can also substitute frozen corn for fresh, but the flavor will not be quite as robust.

1. Start by mincing 6 cloves of garlic and 1 onion (any color).
2. Dice 1 jalapeno pepper, removing the seeds and membranes for less heat.
3. Dice 1 large bell pepper (red, yellow, or orange is best), removing the seeds and membranes.
4. Cut both the top and bottom portion of 2 small or 1 medium sized zucchini or summer squash. Cut the zucchini into rounds and then cut the rounds into quarters (yields 3 cups zucchini or summer squash).
5. Cut the bottom portion from 2 cobs of sweet corn, creating a flat surface. Place the flat surface onto a cutting board and cut the corn kernels from the cob with a knife (yields 2 cups corn kernels).

How To Sauté The Vegetables

The zucchini, bell peppers, and sweet corn are sauteed in a skillet along with the onions and jalapeno pepper until they are tender, but not mushy and slightly crispy. The garlic is added during the last minute of the cooking time and sauteed until fragrant.

The drained and rinsed black beans are added at this time and the whole thing is stirred until combined.

This forms the vegetable layer of the Vegetarian Enchilada Casserole.

1. Place a large skillet (I recommend a 10 or 12 inch skillet) on the stove top and heat to medium-high.
2. Add 2 Tbsp. of olive oil to the skillet.
3. Once heated, add the minced onions, jalapenos, diced zucchini and bell peppers, and sweet corn kernels to the skillet along with ½ tsp. each of chili powder and ground cumin and ¾ tsp. of kosher salt and ½ tsp. of pepper. Stir all of these ingredients until completely combined.
4. Sauté for 12-14 minutes, stirring often.
5. Drain and rinse 1 15.5 oz. can of black beans.
6. Add the minced garlic to the skillet toward the end of the cooking time. Sauté the garlic along with the veggies for 1-2 minutes, or until fragrant.
7. Add the black beans to the skillet and stir once again until combined.
8. Remove the skillet from the heat and set aside.

How To Make Vegetable Enchilada Casserole

The process of making this enchilada casserole is much easier than that of traditional enchiladas because all of the ingredients are layered into a casserole dish.

There is no need to stuff the vegetable filling into the tortillas and roll them tightly. The ingredients are instead layered in a casserole dish and resembles the process of making lasagna.

It's important to spray the bottom of the casserole dish with cooking spray to prevent the ingredients from sticking to the bottom as it bakes.

• This recipe calls for 2 ½ cups (or 20 oz.) of red enchilada sauce. The casserole starts with pouring a third of the enchilada sauce into the bottom of the dish to prevent it from sticking.
• A layer of corn tortillas is then placed on top of the enchilada sauce and half of the vegetables are added on top of the tortillas.
• The process is repeated and the last layer ends with the enchilada sauce. The grated is cheese is added at the end before placing the casserole into the oven.
• Layering the ingredients in this way and not overloading the casserole with sauce will help to prevent it from becoming soggy.

1. Heat the oven to 375 degrees Fahrenheit.
2. Spray an oven-safe casserole dish with with cooking spray before adding the rest of the ingredients to prevent them from sticking to the bottom as the casserole bakes.
3. Pour a third of the gluten free red enchilada sauce (mild or medium) (or regular red enchilada sauce if not gluten free) and spread it out across the surface of the casserole dish.
4. Place 3-4 corn tortillas (tear them in half if necessary) evenly over the enchilada sauce.
5. Place half of the sauteed vegetables evenly over the corn tortillas.
6. Pour another third of the enchilada sauce over the vegetables.
7. Arrange another 3-4 corn tortillas evenly over the sauce.
8. Add the remainder of the sauteed vegetables over the tortillas and spread them out evenly.
9. Pour the remainder of the enchilada sauce evenly over the vegetables.

How Long To Bake Enchilada Casserole?

After the casserole is assembled, the whole thing is topped with shredded cheese, covered with tinfoil, and baked in the oven for 30 minutes at 375 degrees Fahrenheit.

After 30 minutes, the tinfoil is removed and the casserole bakes for another 10 minutes. This allows the melted cheese to become golden brown.

Feel free to use any variety of shredded cheese that melts nicely. Monterrey Jack, Cheddar, Mozzarella, Pepper Jack, Fontina, or Colby are all great choices. You can use cheese that is pre-grated or grate the cheese yourself.

1. Sprinkle 1 ½ - 2 cups of shredded cheese over the top (feel free to adjust depending on cheesy you prefer your enchilada casserole).
2. Place a piece of tinfoil tightly around the top of the casserole dish and place into the oven. Bake for 30 minutes at 375 degrees.
3. Remove the tinfoil and bake for another 10 minutes.
4. Remove the casserole dish from the oven and allow to cool at least 5 minutes before serving (this will prevent the casserole from falling apart after cutting into pieces).

Which Enchilada Sauce Is Best?

This recipe is gluten free and calls for a gluten free brand of red enchilada sauce. Make sure to check the label of the enchilada sauce before use as many brands contain wheat.

Siete, Frontera, and Sky Valley all carry certified gluten free red enchilada sauce. Feel free to use mild or medium, depending on your preferred spice level.

You can also use Homemade Red Enchilada Sauce if you prefer.

What To Serve With Vegetarian Enchilada Casserole

I love to serve this Veggie Enchilada Casserole with a squeeze of fresh lime juice to brighten up all of the flavors. It's also great garnished with some fresh cilantro and sliced avocado.

You can also top it with your favorite salsa, Pico de Gallo, guacamole, roasted poblano avocado sauce, cashew cilantro sauce, or Mexican lime crema.

It's great with a crunchy green salad or sides like this cilantro lime kohlrabi slaw or chipotle coleslaw or served alongside this Southwest black bean corn salad or cheesy Spanish rice.

Love Southwest flavors? Check out these recipes!

• Southwest Turkey Stuffed Peppers
• Vegetarian Fajita Bowls
• Mexican Shrimp Rice Bowls
• Southwest Pasta Salad

How Long Does It Last In The Fridge?

Any leftover enchilada casserole should last for 2-3 days in an airtight container in the refrigerator.

Be sure to allow it to come to room temperature before transferring to the fridge for storage.

Can This Casserole Be Made The Day Ahead?

Yes, this casserole can be made the day ahead!

1. To make the day ahead, simply prepare the recipe as directed.
2. Allow the casserole to cool completely before transferring to the refrigerator for storage.
3. Once cooled, cover the lasagna tightly with foil and store in the fridge.
4. To reheat the casserole, heat the oven to 350 degrees Fahrenheit.
5. If using a glass or ceramic baking dish, allow the casserole to sit at room temperature for at least 30 minutes. This will help to prevent the glass from shattering after transferring it to the oven.
6. Keep the baking dish covered with foil and bake for 30 minutes, or until the cheese has melted and the casserole is heated through. Garnish with fresh cilantro or toppings of choice.

Can It Be Frozen?

Enchilada casserole makes a great freezer meal.

How To Freeze

1. Prepare the recipe as directed. Make sure to use either a metal or ceramic baking dish, as glass baking dishes may shatter in the freezer.
2. Allow the casserole to cool completely before freezing.
3. Once it has cooled, wrap it in a few layers of freezer-safe plastic wrap and a layer of foil. Label with the date and place in the freezer for up to 3 months.

How To Reheat

1. Remove from the freezer and allow to thaw overnight in the refrigerator. Remove the layers of plastic wrap, but keep the foil on the dish.
2. Keep the dish covered in foil bake in a 350 degree Fahrenheit oven for 40 minutes, or until heated through.

Love enchiladas? Check out this Quinoa Enchilada Casserole and Cheesy Beef and Bean Enchiladas!

Love vegetarian meals? Check out these recipes!

• Garden Vegetable Lasagna
• Baked Eggplant Parmesan
• Roasted Vegetable Pasta Bake
• Vegetarian Greek Stuffed Peppers
• Kohlrabi Schnitzel

Looking For More Vegetarian Meals? Don't Miss These!

Shredded Tofu Tacos

Rajas Con Crema

Black Bean Sweet Potato Stew