Vegetarian Enchilada Skillet Casserole
Vegetarian Enchilada Skillet Casserole – the quicker, easier way to make enchiladas! Cheesy, flavorful vegetables, black beans, and pinto beans are delicious in this easy summer vegetable recipe, no rolling required!
If you love enchiladas, but hate the rolling, skip to the good stuff and make this Vegetarian Enchilada Casserole in a skillet! It’s full of summer vegetables, beans, cheese, and tortillas, without the hassle!
Mid-August is the time of year when I especially feel the need to keep cooking to a minimum. The heat, for one, coaxes me to stay away from the kitchen, but with the kids back in school, all I want are easy, simple meals that I can cook in no time!
If it were just me, I’d probably throw together a salad and call it a day. But when you’ve got a family that needs a meal that will stick to their bones, you’ve got to throw together something a little more substantial.
All summer, I’ve been making a version of these vegetable enchiladas, and it’s the perfect way to enjoy all our favorite summer vegetables in something cheesy and comforting!
What makes this enchilada recipe even better is that I can skip the rolling. I can layer the tortillas and filling in a skillet, or even quicker, just stir them in! My family is happy to dig in to an enchilada casserole, and I get my veggies. Win win!
How to Make Vegetarian Enchilada Casserole
These are the fastest enchiladas you can possibly make! There’s no meat, so everything cooks up super fast, and there’s no tedious rolling! Simply cook the vegetables and beans in a skillet, toss in the tortillas and enchilada sauce, and top with cheese, and you’ll have dinner on the table in no time!
I use Bush’s Black Bean Fiesta, which has a mild chipotle sauce, for an extra layer of flavor, however, this is not a vegetarian product since it does contain chicken fat and a scant amount of bacon fat in the sauce.
If you need a truly vegetarian casserole you can also use Bush’s Seasoned Recipe Black Beans, or feel free to substitute with plain black beans, rinsed and drained.
The biggest decision is whether you should stir-in or layer the tortillas. For me, this decision is based on how much time I have. When pinched for time, simply stirring in the tortillas makes for less mess and quicker cooking! But if you prefer more distinct layers and have a couple of extra minutes, layer them! Either way tastes great.
You could make the whole enchilada ahead of time! Simply cook the filling, assemble, cover with foil, and refrigerate until you are ready to pop it in the oven. Since you will need to heat from a chilled state, add more oven time until the casserole is fully 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 kernels, and zucchini until onions are translucent. Stir in the beans and meatless crumbles.
- If cooking as a skillet: Stir in 1 cup of the enchilada sauce and strips of tortillas, stirring until evenly coated. Top with remaining sauce and cheddar cheese. Cover with aluminum foil.
- If assembling as a casserole: Pour 1/2 cup enchilada sauce in a 9×13” pan and spread to coat the bottom. Place a layer of tortillas on the bottom, top with half of the bean filling and cheese. Layer with more tortillas, remaining filling and cheese. Cover with aluminum foil.
- Bake in oven for about 10 minutes. Remove foil and bake for another 5 minutes, or until the cheese is gooey.
- Serve with garnish.
Notes
- What kind of black beans do you use? I use Bush’s Black Bean Fiesta, which has a mild chipotle sauce, for an extra layer of flavor, however, this is not a vegetarian product since it does contain chicken fat and a scant amount of bacon fat in the sauce. If you need a truly vegetarian casserole you can also use Bush’s Seasoned Recipe Black Beans, or feel free to substitute with plain black beans, rinsed and drained.
- What kind of tortillas do you use? I use either Corn or 50/50 Corn-Flour tortillas! The smaller, 5-inch tortillas work great here.
- Should I stir in the tortillas or layer? How much time do you have? When pinched for time, simply stirring in the tortillas makes for less mess and quicker cooking! But if you prefer more distinct layers and have a couple of extra minutes, layer them! Either way tastes great.
- How to Make Ahead: You could make the whole enchilada ahead of time, cover with foil, and refrigerate until you are ready to pop it in the oven. Since you will need to heat from a chilled state, add more oven time until the casserole is fully heated through.
Nutrition
Comments
COOKBOOK
This looks like a great recipe! I think I’ll serve it with grilled chicken! The vegetarian part doesn’t bother me, but you made it clear that there is chicken in the beans. Some of you need to read the recipe notes! Can[t wait to try this!
Thanks, Vicki!! Yes, it would be fantastic served with grilled chicken (also great to throw any leftover rotisserie chicken in the dish itself!). And *thank you* for reading the recipe notes!
Literally does not say what to do with the zucchini
Hi Emily, thanks for catching that. The zucchini is added with the rest of the veggies; I’ve updated the recipe!
Really love this recipe, have made it 3 times. Even my carnivore said it was great.
I am so glad you love it, and that your carnivore liked it, too!!
Amazing recipe ! Easy and delicious !
Thank you so much, Shilpa! I’m glad you liked it!
Five stars for sure!
That means so much, thank you!!!
I made this a few days ago for my family and everyone LOVED it. I did substitute rotisserie chicken instead of the crumbles only because that’s what I had. Turned out wonderfully! Thank you for the recipe!
I’m so glad to hear that you all. loved it, Melissa!! What a great way to use up extra rotisserie chicken, too! Thank you!!
I’m only giving it 3 stars because the headline claims it’s vegetarian yet the beans you suggest have chicken and chicken fat in them. You need to read your labels. Sounds like a great recipe. I will make it with different beans.
Hi Martin, thanks for catching that — you’re correct, I just double-checked the labels on the cans I have here at home, and I did not notice the chicken/bacon fat before. As I mention in the recipe, you can use plain black beans and I will update the recommendation. Hope you can provide a star rating after you make it.
What are “meatless meat crumbles”?
Hi Maria! Meatless meat crumbles are a plant based option that mimics ground beef — there are lots of different brands that make them (Lightlife, Gardein, Beyond Beef, Trader Joe’s), and are made of mycoprotein or soy. It’s really awesome in vegetarian dishes like this one!