Name: One-Pan Veggie Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 small red onion (chopped); 1 large bell pepper ((any color) chopped); 1 zucchini (diced); 1 cup corn kernels ((fresh or frozen)); 1 can black beans (drained); 1 tsp cumin (ground); 1 tsp paprika (smoked); 1/2 tsp chili powder; 1 pinch salt/pepper ((to taste)); 1 1/2 cups enchilada sauce ((store bought or homemade)); 6 corn tortillas (cut into bite-size squares); 1 1/2 cup Mexican cheese blend (shredded); 1 avocado ((optional)); 1 bunch cilantro ((optional)); lime wedges ((optional)); sour cream ((optional))

Introduction to Veggie Enchilada Casserole

The One-Pan Veggie Enchilada Casserole. A weeknight hero.

This Veggie Enchilada Casserole is a vegetarian-focused and incredibly easy-to-make meal that is perfect for just about anyone. With bold spices, roasted veggies, hearty beans, and melty cheese, what more could you ask for? Oh, you want an easy clean-up? Taken care of with this one-pan meal deal! This simple yet wholesome meal will quickly become a favorite among busy weeknight dinners in many homes.

Where Do Enchiladas Come From?

The term enchilada originated from the Spanish verb "enchilar".

Enchilar means "to season with chili".

Enchiladas originated in Mexico. People residing in the lake region of the Valley of Mexico were known to wrap small fish in tortilla rolls before consuming them. Although enchiladas have a known origin in Mexico, the act of wrapping tortillas around food dates back to Aztec times. This simple act evolved with time, becoming a signature in Mexican cuisine. Today, enchiladas are a staple food worldwide, with variations found in various cultures and regions.

To learn more about Enchilada History, visit this Enchilada article from Wikipedia.

Veggie Enchilada Bonus Points

Fiber packed
Plant-based
Family-friendly
Customizable
Freezer-friendly
Perfect for meal prep
One pan meal

Take this recipe even further on the veggie scale by substituting mushrooms, sweet potatoes, or spinach.

Final Thoughts

When a meal checks all the boxes, the way this one does, it’s hard not to fall in love.

You can indulge knowing that you made a flavorful, healthy choice. You can feed your whole family knowing that each serving is packed full of nutritious veggies and plant-based protein. Just got unknowingly volunteered to be the last-minute dinner host for tonight’s gathering? No problem. Toss this one-pan meal together (or maybe a few pans depending) and stress no more! New to the vegetarian lifestyle? This recipe can be a new weekly favorite with ease by filling the gap that meat may have left behind. Thoughts of beef will be a thing of the past!

New here? Make yourself at home at recipehistory.co!

Shopping List

olive oil
red onion
bell pepper
zucchini
corn
black beans
cumin
paprika
chili powder
salt/pepper
enchilada sauce
corn tortillas
Mexican blend cheese

Optional
avocado
cliantro
limes
sour cream

How to Make Veggie Enchilada Casserole

Preheat oven to 375°F (190°C)

Sauté vegetables: In an oven-safe skillet or pan, heat olive oil over medium heat. Add onion, bell pepper, and zucchini. Cook for 5–6 minutes until softened. Stir in corn and black beans.

Season: Sprinkle in cumin, paprika, chili powder, salt, and pepper. Stir to coat evenly.

Assemble casserole: Turn off the heat. Stir in the enchilada sauce and tortilla pieces. Mix everything together right in the skillet

Add cheese: Sprinkle shredded cheese evenly over the top.

Bake: Place the skillet in the oven and bake for 20–25 minutes, or until cheese is bubbly and golden

Cover Image "One-Pan Veggie Enchilada Casserole"

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