Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Robin Bashinsky
Source:, February 2020


Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.

  • Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.

  • Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.


To make ahead: Assemble casserole through Step 2. Cover and refrigerate for up to 24 hours. Bake as directed.

Nutrition Facts

357 calories; protein 13.8g 28% DV; carbohydrates 42g 14% DV; dietary fiber 9.3g 37% DV; sugars 6.5g; fat 16.8g 26% DV; saturated fat 6.1g 30% DV; cholesterol 24.6mg 8% DV; vitamin a iu 621.5IU 12% DV; vitamin c 21.4mg 36% DV; folate 101.1mcg 25% DV; calcium 280.5mg 28% DV; iron 2.7mg 15% DV; magnesium 85mg 30% DV; potassium 670mg 19% DV; sodium 468.2mg 19% DV; thiamin 0.1mg 14% DV.