You Might Not Even Miss the Meat When You Dive Into Vegetarian Enchilada Casserole

This easy vegetarian dinner recipe is sure to become a new family favorite.

This dish is easily customizable; especially the spice factor. Alison Miksch/TCA

Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Vegetarian Enchilada Casserole

Serves 8

Active Time: 25 minutes

Total Time: 1 hour

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3/4 cup chopped poblano peppers
• 6 cloves garlic, minced
• 1 medium yellow squash, halved, cut into 1/4-inch slices
• 1 medium zucchini, halved, cut into 1/4-inch slices
• 1 cup fresh corn kernels (from 2 ears)
• 1 cup pico de gallo
• 1/2 teaspoon salt
• 1 (15-ounce) can no-salt-added pinto beans, rinsed
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded pepper Jack cheese
• 1 avocado, diced
• 1/2 cup scallions
• 1/2 cup reduced-fat sour cream

1. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos, and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo, and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.

2. Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.

3. Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.

To make ahead: Assemble casserole through Step 2. Cover and refrigerate for up to 24 hours. Bake as directed.

Recipe nutrition per serving: 357 Calories, Total Fat: 17 g, Saturated Fat: 6 g, Cholesterol: 25 mg, Carbohydrates: 42 g, Fiber: 9 g, Total Sugars: 7 g, Protein: 14 g, Sodium: 468 mg, Potassium: 670 mg, Iron: 3 mg, Folate: 101 mcg, Calcium: 281 mg, Vitamin A: 622 IU, Vitamin C: 21 mg.

This dish is easily customizable; especially the spice factor. Alison Miksch/TCA

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. Copyright2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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