Vegetarian Enchilada casserole

Vegetarian Enchilada Casserole

Course Casserole, Mexican, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 -10
Author Alida Ryder


For the enchilada sauce

  • 1 x 400g tin whole tomatoes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

for the enchilada filling

  • 1 onion thinly sliced
  • 1 red bell pepper, seeds removed and sliced
  • 1 yellow bell pepper, seeds removed and sliced
  • 2 garlic cloves crushed
  • 1 tablespoon enchilada spice or any other spice mix of your choice
  • 1 x 400g tin kidney beans
  • 4 corn on the cob grilled/roasted & kernels sliced off
  • 8 flour tortillas
  • 1-2 cups grated mature cheddar

to serve

  • guacamole
  • sour cream
  • pico de gallo


  • To make the enchilada sauce, simply combine all the ingredients in a bowl and blend with a stick blender until smooth (this can also be done in a regular blender/food processor).
  • Pre-heat the oven to 180Âșc.
  • In a large frying pan, fry the onions and peppers until soft and golden brown then add the garlic and enchilada spice and season to taste.
  • To make the enchilada casserole, lay 2 flour tortillas in a casserole dish then top with some of the pepper mixture, beans, corn and enchilada sauce. Continue until all the ingredients have been used.
  • Top with grated cheese then place in the oven.
  • Allow to bake for 20 minutes until golden brown and bubbling.
  • Remove from the oven and allow to rest for 5-10 minutes then serve with the guacamole, sour cream and pico de gallo.