Jun 222013

Vegetarian Enchilada Casserole | My Little Gourmet

These last days have been pretty hectic for us here. We went to a 4 day wedding, celebrated Arik’s 2nd birthday and my husband’s cell phone was stolen right from under his nose at his office. Even though we’ve been somewhat stressed I still wanted Arik’s day to be about him and filled with his favorite things. For breakfast he had some blueberry lemon whole-wheat pancakes, I baked him a strawberry roll cake (recipe to come soon) and for dinner I made one of his favorite meals, this enchilada casserole.

Vegetarian Enchilada Casserole | My Little Gourmet

The enchilada sauce can be easily made from scratch and that way you are able to control the spiciness. I’ve noticed that different chili powder brands have different amounts of spicy so I would start with just a 1/4 teaspoon and then increase after tasting. I usually end up keeping the casserole fairly mild and then add some chipotle hot sauce to mine at the end.  If you have a family of meatlovers, you could of course add some chicken or ground beef to keep them happy. Enjoy and happy birthday my sweet boy! Thank you for 2 amazing fun-filled years and here’s to many more to come!

Vegetarian Enchilada Casserole | My Little Gourmet


5.0 from 1 reviews
Enchilada Casserole
Prep time
Cook time
Total time
Serves: 4-5
Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½-1 teaspoon chili powder depending on the spiciness of your powder
  • 1 tablespoon cumin
  • 1 teaspoon honey
  • 1 14oz/400g can of diced tomatoes, unsalted
  • ¼ cup/60 ml water
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • ½ cup/150g sour cream plus some for garnish
  • 1 large egg
  • 1 cup/250g frozen or canned corn kernels
  • 1 14oz/400g can black beans, drained
  • 1 red bell pepper, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2½ cups/ 250g shredded cheese, I used gouda, but cheddar or mexican blend would be great too
  • 6 corn or flour tortillas
  1. Heat olive oil up in a medium saucepan and saute onions for 4 minutes. Add garlic, salt, cumin and chili powder and saute another minute.
  2. Add honey, tomatoes and water and stir. Bring to a boil, cover, turn down heat and simmer for 10 minutes.
  3. Allow sauce to cool for 10 minutes, puree/blend, and set aside.
  4. While sauce is cooling, preheat oven to 350℉/175℃ and start to prepare filling.
  5. In a large bowl, whisk together onion, garlic, cumin, salt, sour cream and egg.
  6. Stir in corn, beans, bell pepper, cilantro and 2 cups/200g of the cheese.
  7. To make the casserole pour ½ cup/125ml of the enchilada sauce on the bottom of a 7x11 baking dish. Cover with 2 corn tortillas, tearing them to fill in the empty spaces.
  8. Spread half of the veggie and cheese mixure on top of the tortillas and top with another ½ cup/125ml of sauce followed by 2 more tortillas.
  9. Spread the remaining mixture on top and top with the last 2 tortillas, sauce and cheese.
  10. Bake uncovered for 40 minutes or until the cheese is golden brown.
  11. Serve with sour cream and fresh cilantro on top.
*Prepared casserole can be frozen and then baked in a 350℉/175℃ oven for 45-50 minutes.

Recipe adapted from Weelicious
 Posted by at 22:11

  8 Responses to “Vegetarian Enchilada Casserole”

Comments (8)
  1. This looks delicious Laura! I bet my girls would love this too. Happy birthday to Arik!

  2. Sorry to hear about the cell phone. (I would be so mad.) The recipe looks delicious! I will be trying it out on my 2-year-old this week.

    • Thanks Mary! We weren’t as upset about the cell phone itself as we were about all of the pictures and videos we had on there of Arik (including from his birthday that same day :() Oh well, life goes on.
      I hope your little one enjoys the casserole as much as Arik does!

  3. I love how hearty this still is yet despite being vegetarian. My partner always complain my vegetarian meals don’t fill his up but this would surely have to! Cannot wait to try it thank you for sharing such a great recipe 🙂

    • Thanks Brooke! I’ve got the same issue with my husband and vegetarian items, but this one is allowed and even happily eaten. 🙂 Hope you get the same result with your partner.

  4. This looks awesome Laura 🙂

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