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Easy Cheesy Veggie Enchilada Casserole: Best 30-Minute Dinner!

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This easy cheesy veggie enchilada casserole is a quick, forgiving, and flavorful weeknight dinner that comes together in about 30 minutes. Layers of corn tortillas, black beans, corn, and cheese are baked in enchilada sauce for a comforting meal that feels like a hug on a plate.

Ingredients

Scale
  • 12–15 corn tortillas (6-inch)
  • 2 cans (10 oz each) enchilada sauce (red or green)
  • 2 cups shredded cheddar cheese (about 8 oz)
  • 1 cup frozen corn, thawed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • ½ cup sour cream, plus more for serving
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
  2. In a medium skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  3. In a small bowl, mix together the sour cream, ground cumin, chili powder, and a pinch of salt and pepper. In a larger bowl, combine the thawed corn, drained black beans, diced green chiles, and the sautéed onion and garlic. Pour the sour cream mixture over the top and stir until well coated.
  4. Spread about ¼ cup of enchilada sauce on the bottom of the prepared baking dish. Arrange 4-5 corn tortillas in a single layer, overlapping slightly to cover the bottom.
  5. Spoon about half of the veggie mixture evenly over the tortillas. Drizzle with about ⅓ of the remaining enchilada sauce. Sprinkle with about ⅓ of the shredded cheese.
  6. Add another layer of tortillas, the remaining veggie mixture, another ⅓ of the sauce, and another ⅓ of the cheese.
  7. Add a final layer of tortillas. Pour the rest of the enchilada sauce over the top, covering the tortillas completely. Sprinkle the remaining cheese evenly over the sauce.
  8. Cover the dish with aluminum foil and bake for 20 minutes.
  9. Remove the foil and bake for another 5-10 minutes, until the cheese is melted and bubbly and the edges are just starting to brown.
  10. Let the casserole rest for about 5 minutes before cutting. Garnish with fresh cilantro and a dollop of sour cream if desired.

Notes

For a plant-based version, use dairy-free cheese and vegan sour cream. Swap black beans with pinto beans or refried beans. If you don’t have enchilada sauce, mix one can of tomato sauce with 1 tablespoon of chili powder and ½ teaspoon of cumin. To prevent sogginess, drain and rinse black beans well and pat thawed corn dry. Let the casserole rest for 5 minutes before serving to help layers set.

Nutrition

Keywords: enchilada casserole, vegetarian enchilada casserole, easy weeknight dinner, 30-minute dinner, cheesy veggie casserole, Mexican casserole

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