Enchilada Casserole

Enchilada Casserole

I was in the mood for some Mexican food the other day, and found a great, healthy, vegetarian- and vegan-friendly recipe for Enchilada Casserole from Forks Over Knives. It’s a new recipe, so I also used it as a chance to add to my 50 in 15 Challenge. Since it’s a casserole, it’s easier to make than needing to roll individual tortillas or make a separate sauce. The end result was pretty decent, though I realized that when I make it in the future, I need to add some more spices and/or ingredients (such as diced chiles, etc) to help boost the flavor a bit more. I’ve adjusted the recipe here to increase the amount of spices used, as the amount of spices used in the original recipe resulted in a middle-of-the-road flavor. No matter what amount of spice you like though, this recipe is definitely healthy, filling, and worth making.


  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, diced
  • 5 cloves garlic, minced
  • 15 oz. can low-sodium diced tomatoes
  • 15 oz. can black beans, rinsed and drained
  • 1 c. corn
  • 4 large leaves chard, chopped
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1 tbsp. chili powder
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • Salt and pepper, to taste
  • 6 corn tortillas, cut into 1″ squares


  1. Preheat the oven to 375° F. In a large skillet over medium heat, sauté the onion and bell pepper for 5 minutes, or until the onion begins to soften.
  2. Add the garlic and spices and sauté for 1-2 minutes. Stir in the diced tomatoes, beans, zucchini, corn, chart, and 4 of the cut-up tortillas, and cook, covered, for an additional 5 minutes, stirring halfway through.
  3. Place 1 cup of the mixture into a blender and blend until smooth, then add this sauce back into the skillet and stir to incorporate.
  4. Spoon the mixture into a 9″ x 13″ baking dish, and scatter the remaining tortilla pieces across the top. Bake uncovered for 15-20 minutes.
  5. Remove from the oven and let sit for 5 minutes before serving.
  6. Optional: Serve topped with guacamole, diced avocado, etc.


As mentioned above, I adjusted the recipe to increase the amount of spices used since the original recipe amounts resulted in a middle-of-the-road flavor. Other than that note, there isn’t much special to note about this recipe. It’s pretty simple to make, and if there’s any ingredients you don’t care to include, you can easily swap them out, (e.g. swap out some/all of the beans for diced chicken, etc). One thing is for sure — this is definitely a dish worth making!

Bon Appétit!


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