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Vegetarian enchilada casserole garnished with fresh cilantro in ceramic casserole dish.
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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.
Prep Time15 minutes
Cook Time55 minutes
Cooling Time:5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Southwest
Diet: Gluten Free, Vegetarian
Keyword: zucchini enchilada casserole, gluten free enchilada casserole, enchilada casserole with corn tortillas,
Servings: 8
Calories: 224kcal
Author: Christine Rooney

Equipment

Ingredients

  • 6 cloves garlic
  • 1 onion any color
  • 1 large bell pepper red, orange, or yellow
  • 3 cups zucchini diced, equals 2 small or 1 medium sized zucchini or summer squash
  • 2 cups sweet corn kernels equals 2 cobs sweet corn
  • 1 15.5 oz. 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 equals 20 oz., or regular red enchilada sauce if not gluten free
  • 6-8 corn tortillas split
  • 1 ½ - 2 cups shredded cheese such as Monterrey Jack, cheddar, or Colby
  • cooking spray
  • cilantro, avocado, and lime wedges for garnish, optional
US Customary - Metric

Instructions

  • Heat the oven to 375 degrees Fahrenheit.
  • Mince 6 cloves of garlic and 1 onion (any color).
  • Dice 1 jalapeno pepper. Remove the seeds and membranes for less heat.
  • Dice 1 large bell pepper (red, yellow, or orange is best). Remove seeds and membranes and discard.
  • 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).
  • 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).
  • Drain and rinse 1 15.5 oz. can of black beans.
  • Place a large skillet (I recommend a 10 or 12 inch skillet) on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.
  • 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.
  • Sauté for 12-14 minutes, stirring often.
    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.
  • Add the black beans to the skillet and stir once again until combined.
    Remove the skillet from the heat and set aside.
  • 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.
  • 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.
  • Place 3-4 corn tortillas (tear them in half if necessary) evenly over the enchilada sauce.
    Place half of the sauteed vegetables evenly over the corn tortillas.
  • Pour another third of the enchilada sauce over the vegetables.
    Arrange another 3-4 corn tortillas evenly over the sauce.
  • Add the remainder of the sauteed vegetables over the tortillas and spread them out evenly.
    Pour the remainder of the enchilada sauce evenly over the vegetables.
  • Sprinkle 1 ½ - 2 cups of shredded cheese over the top (feel free to adjust depending on cheesy you prefer your enchilada casserole).
  • 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.
    Remove the tinfoil and bake for another 10 minutes.
  • Remove the tinfoil and bake for another 10 minutes.
  • To Serve: Cut the vegetarian enchilada casserole into slices. Serve with a squeeze of lime juice, sliced avocado, and garnish with fresh cilantro (optional).

Notes

Frozen corn may be used in place of fresh sweet corn, but the flavor may not be quite as robust.
Summer squash may be used in addition to or in place of the zucchini.
Feel free to use mild or medium red enchilada sauce, depending on your preferred level of spiciness.

Nutrition

Serving: 2cups | Calories: 224kcal | Carbohydrates: 27g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 987mg | Potassium: 360mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1543IU | Vitamin C: 40mg | Calcium: 144mg | Iron: 2mg