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Vegetable Enchilada Casserole

This vegetable enchilada casserole layers roasted peppers, zucchini, corn, and black beans with melted cheese and smoky enchilada sauce, baked until bubbling and golden. The dish has a hearty, comforting texture with a vibrant mix of flavors and colors, showcasing fresh vegetables in a satisfying, cheesy bake.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces bell peppers red, yellow, or orange
  • 1 medium zucchini sliced into rounds or half-moons
  • 1 cup corn fresh or frozen
  • 1 can black beans rinsed and drained
  • 1 cup enchilada sauce smoky and tangy
  • 1.5 cups shredded cheese cheddar, Monterey Jack, or blend
  • 8 pieces corn tortillas about 6-inch size

Equipment

  • Baking Dish
  • Large skillet
  • Sharp knife
  • Mixing spoon
  • Foil

Method
 

  1. Preheat your oven to 190°C (375°F). Roast the bell peppers on a baking sheet for about 20 minutes until blistered and slightly blackened, then let cool in a bowl covered with a cloth.
  2. While the peppers cool, slice the zucchini into thin rounds and sauté them in a large skillet with a splash of oil over medium heat for 5-7 minutes until tender and fragrant. Add the corn during the last 2 minutes of cooking, then remove from heat.
  3. Peel the roasted peppers once cooled, then slice them into strips. Drain and rinse the black beans, then mash them lightly with a fork or potato masher for easier layering.
  4. Spread a thin layer of enchilada sauce at the bottom of your baking dish to prevent sticking. Place a tortilla at the bottom, then spread with a spoonful of mashed beans, followed by a layer of sautéed zucchini and corn, a sprinkle of cheese, and a drizzle of enchilada sauce. Repeat these layers until all ingredients are used, finishing with a top layer of tortillas, cheese, and sauce.
  5. Cover the assembled casserole tightly with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until bubbly and golden on top.
  6. Let the casserole rest for 10 minutes after removing from the oven to allow the layers to set. Then slice into squares, serve warm, and enjoy the vibrant, cheesy goodness.

Notes

Feel free to add leftover vegetables or swap in different beans. For a dairy-free version, use plant-based cheese or nutritional yeast. Resting the casserole before slicing helps it hold together better.