Very Veggie Enchilada Casserole
Prep time
Cook time
Total time
Serves: Serves 8
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 small zucchini, diced
  • 1 small yellow or red pepper, diced
  • 1 cup diced tomatoes, seeds removed
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (15 oz) can pinto beans, rinsed & drained
  • 1 cup frozen corn
  • 2 teaspoons cumin
  • 1 teaspoon chilli powder
  • ½ teaspoon salt
  • 2 ½ cups enchilada sauce
  • 15 small corn tortillas
  • 2½ cups shredded cheddar cheese
  • 2 tablespoons fresh cilantro, chopped
  1. Preheat the oven to 350 degrees.
  2. In a large skillet heat oil over medium high heat. Add the onion, pepper, and zucchini. Cook for 1 to 2 minutes or until the vegetables begin to soften.
  3. Stir in the tomatoes and cook for an additional minute before adding the beans, corn, cumin, chili powder and salt.
  4. Cook and stir until all the ingredients are well blended and cooked through.
  5. Remove from heat and set aside.
  6. Pour a small amount of enchilada sauce into the bottom of a 9x11 casserole dish, just enough to cover it. Lay 3 tortillas to create the first layer. Scoop about ¼ of the vegetable mixture onto the tortillas then top with about ½ cup of the sauce and ½ cup of the cheese. Repeat this process for the next 3 layers or until the vegetables are gone. Finally top the casserole with the final layer of tortillas and cover them with the rest of the sauce and cheese.
  7. Place in the oven to back for 40 to 45 minutes. When done the edges should begin to bubble, and the cheese brown.
  8. Remove from heat, sprinkle with cilantro and serve.
Recipe by Sweet Love and Ginger at