Ingredients
Vegetable and Bean Filling
- 1 Tablespoon oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces red beans, drained and rinsed (1 can)
- 1 cup sweet corn, drained
- Salt and pepper to taste
- 1/2 cup fresh cilantro (divided use)
Tortillas and Sauces
- 6 corn or flour tortillas, cut into strips
- 12 ounces chipotle enchilada sauce (or 10-ounce can enchilada sauce)
Cheese Sauce
- 3/4 cup whole milk
- 1 Tablespoon cornstarch
- 8 ounces shredded cheddar cheese
- 10 ounces diced tomatoes and chilies, drained (optional)
Additional Toppings
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease an 8×8 inch or 11×7 inch baking dish to prepare it for the casserole layers.
- Prepare the Filling: Heat a large non-stick skillet over medium heat and add the oil. Sauté the chopped onion, garlic, green bell pepper, and red sweet pepper together with chili powder, cumin, smoked paprika, and half of the fresh cilantro. Cook for about 4 minutes until the vegetables are fragrant and slightly softened.
- Add Beans and Corn: Stir in the drained red beans and sweet corn into the vegetable mixture. Season with salt and pepper to taste. Remove from heat and allow the filling to cool slightly.
- Make the Enchilada Sauce: Use your preferred recipe for homemade chipotle enchilada sauce or substitute with a 10-ounce can of prepared enchilada sauce.
- Prepare the Cheese Sauce: In a saucepan, whisk together whole milk and cornstarch until smooth. Heat the mixture over medium-high heat, stirring constantly, and bring it to a boil. Remove from heat, then stir in the shredded cheddar cheese until fully melted and the sauce is smooth. Optionally, stir in the drained diced tomatoes and chilies for added flavor.
- Assemble the Casserole: Spread half of the enchilada sauce evenly on the bottom of the prepared baking dish. Arrange half of the tortilla strips in an overlapping layer over the sauce. Top with half of the vegetable and bean filling, then spoon the cheese sauce evenly over the vegetables.
- Repeat Layers: Add another layer of tortilla strips followed by the remaining vegetable filling. Pour the rest of the enchilada sauce over the top, then sprinkle with the remaining Monterey Jack cheese.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the casserole is heated through and the cheese on top is melted and bubbly.
- Cool and Serve: Let the casserole cool for about 5 minutes to set before cutting into squares. Serve immediately, garnished with the remaining fresh cilantro and optionally with guacamole or green olives on the side. Enjoy your hearty vegetarian enchilada casserole!
Notes
- You can substitute corn tortillas with flour tortillas if preferred.
- The diced tomatoes and chilies in the cheese sauce are optional but add a nice mild heat and extra flavor.
- For a spicier dish, add extra chipotle sauce or chopped jalapeños to the vegetable filling.
- This casserole can be prepared in advance and refrigerated before baking for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use plant-based cheese and milk alternatives to make the dish vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
