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Vegetable Enchilada Casserole

Updated: Aug 4, 2021

Imagine a weeknight activity that includes meal prepping, food trivia, learning how to save time + eat better all while having fun in your home kitchen in less than 60 minutes... It exists!!

Join me on Wednesday August 4th at 5pm mst / 7pm est for a Virtual Cooking Class where we'll do just that. Click here so sign up!

This recipe hits all the savory flavor profile bases from sweet corn and crunchy peppers to spiced enchilada sauce and creamy melty cheese, all layered between corn tortillas. It's the Mexican lasagna of your dreams *swooon*.

And in just 40 minutes, you'll have dinner for 2 plus leftovers for lunch the next day and on, depending on your hunger levels. Serve it up with all the fixins: avocado, tangy Greek yogurt, and fresh cilantro and it's the perfect meal made easy.

Serving size: 4-6 servings, 9 squares

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes


  • 2 tablespoons oil

  • 1 cup frozen sweet corn

  • ½ container firm tofu, crumbled

  • ½ white or yellow onion, diced

  • 1 small-medium zucchini, halved and sliced

  • 1 green or red bell pepper, diced

  • 1 can (15 oz) black or pinto beans, drained and rinsed

  • 2 ½ cups (red or green) enchilada sauce (20 oz), store-bought or homemade

  • ½ tsp chili powder

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp salt

  • Juice of 1 lime

  • 2 cups shredded Mexican cheese blend

  • 6-10 corn tortillas sliced in half

For serving:

  • fresh cilantro, lime, Greek yogurt, and avocado


  1. Preheat the oven to 350 degrees F.

  2. Heat oil in a large skillet over medium heat. Once hot, add frozen corn. Saute until soft, then add sliced zucchini and diced onion and bell pepper. Crumble tofu directly into the pan. Saute until onion is softened, about 5 minutes.

  3. Stir in chili powder, cumin, garlic powder, salt, and lime juice.

  4. Add black beans and 1 cup enchilada sauce. Simmer over medium-low for 5 minutes, or until enchilada sauce is heated through. Taste to adjust seasonings.

  5. Once cooked through, assemble the casserole: Spread ½ cup enchilada sauce in a casserole dish. Layer six halves of the corn tortillas on top of the sauce so that it's mostly covered. Cover with 1/2 the veggie filling. Sprinkle evenly with 1/3 of the cheese. Repeat once more: tortillas, filling, cheese. Top with 6-8 tortilla halved. It's okay if gaps aren't completely covered. Spread 1 cup enchilada sauce over tortillas. Sprinkle with the rest of the cheese.

  6. Place the casserole uncovered on the middle oven rack. Bake at 350 degrees for 20-25 minutes, or until the cheese is bubbling and golden.

  7. Remove from the oven and let rest for 5 minutes before serving. Slice casserole into 9 pieces. Top with chopped cilantro, avocado and Greek yogurt. Enjoy!

If you make this recipe, please snap a photo and hashtag it #katalystliving.

I love seeing your creations!

<3 Kat

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