If you love enchiladas but want to skip the rolling, this Vegetarian Enchilada Casserole made in a skillet is the perfect solution. It’s loaded with summer vegetables, beans, cheese, and tortillas — all the flavors of enchiladas without the fuss.
Late summer is the season when I try to keep cooking simple. The heat makes me avoid long stints in the kitchen, and with the kids back in school, quick meals are essential. A tossed-together salad would work for a single person, but a family needs something heartier. This enchilada skillet has become a favorite because it delivers comfort, vegetables, and protein with minimal effort.
Instead of rolling tortillas, you can either layer them in a skillet or simply stir the strips into the filling. Either method produces a satisfying, cheesy enchilada-style casserole that the whole family will enjoy, and it’s an easy way to use up summer produce.
How to Make Vegetarian Enchilada Casserole
This is one of the quickest enchilada preparations you can make. With no meat to brown and no individual rolling required, the dish comes together fast. Sauté the vegetables, add beans and meatless crumbles, combine with tortillas and enchilada sauce in the skillet (or layer in a pan), top with cheese, and bake until bubbly.
For extra flavor I sometimes use Bush’s Black Bean Fiesta, which offers a mild chipotle note. Note that particular product contains small amounts of animal fats in the sauce, so if you need a strictly vegetarian option, use seasoned or plain black beans that are fully vegetarian.
The main choice is whether to stir the tortilla pieces into the filling or to layer them. Stirring is faster and makes cleanup easier; layering creates a more traditional casserole texture. Both methods taste great, so pick the approach that fits your schedule.
This dish can be assembled ahead of time. Cook the filling, put everything together, cover with foil, and refrigerate. If baking from chilled, allow extra oven time until the casserole is heated through.
More Summer Vegetable Recipes
Zucchini, Corn and Pesto Flatbreads
Sweet and Spicy Crispy Tofu with Zucchini Noodles
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Avocado Corn Tomato Salad
Swiss Chard with Pancetta, Corn and Cannelini Beans
Grilled Vegetable Pizza
Vegetarian Enchilada Skillet Casserole
Ingredients
Enchiladas
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced orange bell pepper
- 1 cup corn kernels
- 1 cup diced zucchini
- 1 can pinto beans, rinsed and drained
- 1 can black beans (see notes)
- 1 cup meatless meat crumbles
- 1 1/2 cups enchilada sauce
- 8 corn tortillas, cut in large strips or quartered
- 1 cup shredded cheddar cheese
Garnish
- Red onion
- Cilantro
- Scallion
- Sour cream
Instructions
- Preheat the oven to 400°F.
- Heat oil in a 12-inch skillet over medium heat.
- Sauté onion, bell pepper, corn, and zucchini until the onion is translucent. Stir in the pinto beans, black beans, and meatless crumbles.
- If cooking as a skillet: Stir in 1 cup of enchilada sauce and the tortilla strips, mixing until everything is evenly coated. Top with the remaining sauce and shredded cheddar. Cover with foil.
- If assembling as a casserole: Pour 1/2 cup enchilada sauce into a 9×13″ pan and spread to coat the bottom. Layer tortillas on the bottom, add half the bean-vegetable filling and some cheese. Repeat with another layer of tortillas, the remaining filling, and cheese. Cover with foil.
- Bake for about 10 minutes. Remove foil and bake another 5 minutes, or until the cheese is melted and bubbly.
- Serve topped with red onion, cilantro, scallion, and sour cream as desired.
Notes
- What kind of black beans do you use? The Black Bean Fiesta variety adds a mild chipotle flavor, but it contains small amounts of animal fats. For a strict vegetarian option use seasoned or plain canned black beans, rinsed and drained.
- What kind of tortillas work best? Corn or 50/50 corn-flour tortillas both work well. Smaller 5-inch tortillas are convenient for cutting into strips or quarters.
- Stir-in or layer? Stirring in tortillas is faster and tidier. Layering takes a few extra minutes and gives a more traditional casserole texture. Both are delicious.
- Make ahead: Assemble and cover with foil, then refrigerate until ready to bake. If baking from chilled, add extra oven time to ensure it’s heated through.
Nutrition
Carbohydrates: 36 g |
Protein: 13 g |
Fat: 15 g
Did you make this recipe?
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