Easy Vegetarian Enchilada Casserole

This enchilada casserole uses only a few ingredients and can easily be modified to your tastes (even meat it you want). It's a fun recipe to play around with.

Total Time: 45 minutes

Yield: 8-10 servings



  1. Preheat oven to 350 degrees F. Pour some enchilada sauce into the bottom of an 11 x 16 casserole pan. NOTE: You can use a 9 x 13 pan instead.
  2. Layer the bottom of the pan with corn tortillas.
  3. In a bowl, combine the black beans, pinto beans, and corn. Put the refried beans into another bowl and heat up slightly in the microwave (this makes them easier to spread out).
  4. Spread 1/2 of the bean and corn mixture over the tortillas.
  5. Drop small spoonfuls of refried beans all over the layer.
  6. Top with grated cheese.
  7. Spoon enchilada sauce over the cheese.
  8. Top with a layer of tortillas. (I like to tear up tortillas to cover up any gaps between them.)
  9. Spoon enchilada sauce over the tortillas and spread it out to completely coat them.
  10. Repeat layers of corn and beans, refried beans, grated cheese, and enchilada sauce.
  11. Top with a final layer of tortillas.
  12. Spoon enchilada sauce over the top and sprinkle with grated cheese.
  13. Bake at 350 degrees F for 30-35 minutes or until sauce and cheese are bubbly.

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