• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Straight Up Food
  • Home
  • Recipes
  • Shop
  • About
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Cookbook
  • Shop
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Enchilada Casserole

    Jump to Recipe·Print Recipe

    This hearty casserole is easier to make than enchiladas since you don’t need to roll tortillas or make a separate sauce. Corn tortillas are added in with the beans and vegetables to thicken the casserole; a dish that everyone at the table will enjoy!

    Enchilada Casserole from StraightUpFood.com
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Enchilada Casserole from StraightUpFood.com

    Enchilada Casserole


    • Total Time: 37 mins
    • Yield: 6 to 8 (makes about 7.5 cups) 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 medium yellow or white onion, chopped (about 2 cups)
    • 1 medium red bell pepper, seeded and chopped (about 1 ½ cups)
    • 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • 1 can diced tomatoes (14.5 ounces; about 1 ½ cups), undrained
    • 1 can cooked black beans (15 ounces; about 1 ½ cups), drained and rinsed
    • 1 medium zucchini, sliced (about 2 cups)
    • 1 cup corn kernels
    • 5 cups coarsely chopped greens (kale, collards, or Swiss chard)
    • 3 to 4 six-inch corn tortillas, cut into ½-inch squares
    • 1 to 2 six-inch corn tortillas, cut into small rectangular "chips"
    • Chopped cilantro and/or avocado for garnish (optional)

    Instructions

    1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook while stirring for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, and oregano, and cook for 2 minutes more, adding a little water as needed.
    2. Stir in the tomatoes, beans, zucchini, corn, greens, and the 3 to 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
    3. Preheat the oven to 375°F. Set aside a 9x13-inch casserole dish.
    4. Place about 1 cup of the cooked vegetables into a blender and blend briefly (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
    5. Spoon the mixture evenly into the casserole dish and scatter the remaining 1 to 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Let stand for 5 minutes before serving.

    Notes

    Chili powder: Most stores carry a standard “chili powder,” which is mild in flavor; this is what I have used in this recipe. If you like things on the “hot-n-spicy” side, feel free to use a hotter chili powder of your choice instead, or add a ½ teaspoon of red pepper flakes or a few chopped jalapeño peppers.

    No corn? You may also leave the corn and tortillas out of this dish if you have chosen to avoid corn altogether; the casserole won't be as thick, but it will still be filling and have great flavor.

    No baking? The baking helps firm up the casserole, but you may also forego the baking step and just eat the vegetable-bean-tortilla mixture as a stew.

    • Prep Time: 25 mins
    • Cook Time: 12 mins

    Nutrition

    • Serving Size: ⅛ recipe, 1 cup
    • Calories: 145
    • Sugar: 6.3g
    • Sodium: 37mg
    • Fat: 1.1g
    • Saturated Fat: 0.2g
    • Carbohydrates: 26.7g
    • Fiber: 7.6g
    • Protein: 6.2g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Before and after baking Enchilada Casserole

    Above: Left, before baking and right, after baking. The tortilla pieces on top curl during baking, creating little corn chips.

    Corn tortillas few ingredients

    Above: When you shop for corn tortillas, look for an ingredient list with very few items, like the two above. Also look for "organic corn" (see Notes above). These do not contain preservatives and so will likely be found in the refrigerated section of the store.

    Corn tortillas many ingredients

    Above: Avoid corn tortillas with long ingredient lists, which often include ingredients to soften the texture and enhance the color. Corn tortillas may also contain wheat, salt and oil, so always read the labels on packaged foods before you buy.

    Enchilada Casserole from StraightUpFood.com

    This dish makes great leftovers, and is also a delicious and filling on-the-go meal, hot or cold.

    « Polenta Pizza
    Baked Oatmeal with Apples & Raisins »

    Share the recipe:

    • Facebook
    • Twitter
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Lynn

      April 17, 2014 at 10:21 am

      I've made this one several times from the McDougall newslettter using Food For Life brand corn tortillas and kale instead of chard. It's fabulous!! 🙂

      Reply
    2. Lauren Vaught

      April 20, 2014 at 9:01 am

      Cathy,
      I've made several different variations of this recipe and it never disappoints! I really like the detailed and important information you include on your site. It's been really helpful on my own plant-based journey. Thanks!
      Lauren at Edible Musings

      Reply
    3. Trisha Mandes

      April 26, 2014 at 2:30 am

      This looks amazing and I can't wait to try it!

      Reply
    4. April

      April 29, 2014 at 3:03 pm

      This is great! The zucchini is a really nice addition. Very filling. Thank you.

      Reply
    5. Nidhi Shah

      April 30, 2014 at 10:38 pm

      Thank you for this recipe, I have recently made this and it came out great! I have been suggesting my friends your blog. I am gonna make more recipes from your blog

      Reply
    6. Kathy

      May 02, 2014 at 1:52 pm

      Delicious. I made it last night.

      Reply
    7. Vibeke

      May 12, 2014 at 12:49 pm

      Love your new profile photo! This recipe looks amazing!

      Reply
      • Cathy

        May 12, 2014 at 1:27 pm

        Thank you! 😉

        Reply
    8. Leigh

      May 12, 2014 at 4:23 pm

      Have a family that loathes zucchini. What can I use as a substitute?

      Reply
      • Cathy

        May 13, 2014 at 1:11 am

        You can leave it out or add any other veggie you like (mushrooms, steamed squash or potatoes). 🙂

        Reply
    9. Kathleen

      May 13, 2014 at 10:59 pm

      Thank you, Cathy for this recipe and all your recipes! I enjoy your way of cooking very much. I made this recipe tonight. I had most of the ingredients but not all. I didn't have chard or zucchini in the house today. I added a little spinach, broccoli, cauliflower, carrots, mushrooms and peas because I had them in the house and it was very yummy! Thank you! This will definitely be one of my "go-to" recipes as many of yours are for me! I appreciate you! Thank you!

      Reply
      • Cathy

        May 14, 2014 at 10:47 am

        Thank you Kathleen! 🙂 Love those substitutions!

        Reply
    10. Missy

      May 22, 2014 at 4:57 pm

      It was amazing- very yummy!!! Thank you:)

      Reply
    11. Gira Bhakta

      June 03, 2014 at 1:33 pm

      I made this the other day and was very happy with the result! I added a jalapeno and lots of cumin for extra flavor. Thank you for the inspiration!

      Reply
    12. Melba Wilson

      July 03, 2014 at 7:39 am

      Thank you, I have the Starch Solution book; so many wonderful receipes are in there, so happy with my results of eatning this way, lost 25 pounds. This is a good receipe I have made burgers etc by adding extra oatmeal for extra flavor relish to taste n bread crumbs, even dried it out by accident in microwave n mixed with rice looked like (hamburger n rice). Taste delicious. So excited Im now selling this book in my shop Mel's Show Case, Bermuda. I'm telling everyone I meet, no more pills lest bills n saved so much money. Praise God. May God continue to bless Dr John Mcdougal his wife n team.

      Reply
    13. JoAnne Zoller Wagner

      July 04, 2014 at 9:21 pm

      Just a note that 8 X 11 could not be a square dish! 🙂 I'm looking forward to trying this. Thank you!

      Reply
      • Cathy

        July 04, 2014 at 11:13 pm

        Good catch! 🙂 I just made this in a 9x13 dish and it worked just fine, so I changed it to that since it's a more common size. Thanks!

        Reply
    14. Rayanne

      July 20, 2014 at 2:15 pm

      Wow! I spooned some over my baked potato and froze a few large slices for lunches. I heart casseroles! This one is so good.

      Reply
    15. Rayanne

      July 20, 2014 at 3:16 pm

      I just realized that the sauce from this recipe can be spooned over baked corn chips for "nachos." Top with some sliced olives and jalapenos. Great versatile recipe - thank you!

      Reply
    16. Lindsay

      December 11, 2014 at 3:38 pm

      What a yummy recipe! I didn't have corn tortillas, so I added cooked brown rice instead and topped with tortilla chip pieces. The flavor is hearty without being overpowering. Great dish!

      Reply
    17. Sharon McRae

      December 16, 2014 at 8:41 pm

      This was delicious; thanks for another great recipe! Next time I will also add in mushrooms, because my family loves them. 🙂

      Reply
    18. Keri Snyder

      April 13, 2015 at 1:50 am

      I found this recipe through the Forks Over Knives app. I made it today for lunch and it was so great! I know a plant-based recipe is a keeper when my meat-eating boyfriend wants a second helping. I love how versatile this recipe is! I added a tsp of cumin, as well as a little salt to mine, and topped each serving with fresh cilantro and guacamole. Next time I'll add sliced mushrooms to really "beef" it up! 🙂 Thanks for the awesome recipe!

      Reply
      • Cathy

        April 13, 2015 at 11:52 am

        Thanks Keri! 🙂

        Reply
    19. Lynn Walcher

      July 01, 2015 at 1:59 am

      Thank for this recipe!

      I enjoyed it last night fresh and hot out of the oven. Today I ate it cold for lunch, and it was still very delicious!

      I drive for a living, so it is really great to have something as good and portable (and healthy) as this. This is one of those things that actually taste just as good, if not better, on the second day. Better than any fast-food place on the road!

      Sincerely,
      Lynn

      Reply
      • Cathy

        July 01, 2015 at 10:05 am

        Thanks Lynn! 🙂 I find that most things taste better the 2nd day, after all the flavors have settled in together. Happy driving!

        Reply
    20. Sherri Cantrell

      July 04, 2015 at 2:39 pm

      trader joes has inexpensive corn tortillas. gmo free

      Reply
    21. Alissa Owens

      July 16, 2015 at 8:55 am

      Would this be something I could put together and hold in the refrigerator until the evening to bake?

      Reply
      • Cathy

        July 16, 2015 at 10:51 am

        Sure! 🙂

        Reply
    22. Denise

      December 14, 2015 at 5:46 pm

      I can't seem to find any brands without salt..which brands, besides Margarita's (not sold in my area, or online) do you use, and where can they be purchased?

      Reply
      • Cathy

        December 14, 2015 at 11:14 pm

        Tortillas seem to be a regional thing, so brands vary a lot. Look in the cold section for the best quality, and if you can't find no salt, get the one with the lowest. People do make their own as well. 🙂

        Reply
    23. Melinda Green

      March 30, 2016 at 7:26 pm

      Do you think it would be possible to half the recipe and have it come out. There is only one of me the rest of the house is non veg. I don't like to make things that I will need to eat 6 times.

      Reply
      • Cathy

        March 30, 2016 at 10:08 pm

        Sure, very easy. You could use an 8x8-inch dish instead. 🙂

        Reply
    24. Aliena

      August 29, 2016 at 5:19 am

      I made this dish yesterday for a church potluck lunch. I was excited to have something filling for lunch and excellent waiting for me. Even cold, it was good. I really like the sauce I made in the blender. That really made the dish! Do you have better suggestions for that type of event? In a week, I'll be attending small group. That's a bible study with church friends. We're encouraged to bring good food to share. Any ideas? I already know if I use your recipes it's going to be good!

      Reply
      • Cathy

        August 29, 2016 at 9:47 am

        Hi Aliena, I would suggest the creamy coleslaw, curried potato salad, black bean and yam salad, 4-bean salad, or Tu-No salad. Salads are great because they are meant to be cold. 🙂 Everyone will love any of these.

        Reply
    25. David

      February 01, 2017 at 10:19 am

      made this the other day love it have some left over to try today for lunch usually better the next day. I used a hand blender and blended it a bit ( as i am a man dishes mean a lot to me) worked well Ha!

      Reply
      • Cathy

        February 01, 2017 at 4:39 pm

        Yay! Thanks David! 😉

        Reply
    26. Terry

      March 19, 2017 at 9:36 pm

      My daughter is a vegetarian and my son in law is allergic to beans. What do you think would be a good substitute?

      Reply
      • Cathy

        March 20, 2017 at 2:07 pm

        You could use some green peas or tofu instead of the beans, or just add more of the other ingredients. 🙂

        Reply
    27. Laura Lee

      May 05, 2017 at 6:52 am

      This was really good....Thanks! I made some changes. I only used 1 cup of onions 2 cups seems like too much. Added some heat by reducing the chili powder to 2 tsp and adding 1 tsp chipotle chili powder. Also added 1 tablespoon jalapeno pepper, minced and cooked it with the onions. Used 1 1/2 cups cooked brown rice instead of zucchini and did not blend just added it to the skillet after the 1 cup blending of the mixture was added. Did not add the chard leaves nor did I bother with the corn tortillas. I figured with the added rice that was enough carbs/starches for my me.

      Reply
    28. Bev

      September 26, 2017 at 9:11 am

      I love this dish and so does my picky picky husband who hardly likes any veggies, including the ones in this recipe! The flavor and heartiness have him asking for more. Also, Trader Joe's has corn tortillas made from corn and limes - and that's it! 99c a pack, and they make great chips too!

      Reply
    29. elvira pinto

      December 12, 2017 at 1:18 pm

      can it be frozen to serve over holidays - if so, freeze before or after baking??

      Reply
      • Cathy

        December 12, 2017 at 8:14 pm

        I wouldn't freeze it since it has tortillas in it; I don't think those would do well; although you could do a test one (or half) before the holiday feast to see how it does.

        Reply
    30. Flo

      December 27, 2017 at 5:22 am

      Cathy, thank you so much for this recipe. Our omnivore guests LOVED it! (and of course we do too). Happy Holidays!

      Reply
    31. Carol-Anne

      February 04, 2018 at 7:28 am

      I made this for a ladies night pot-luck last night for my non-veg friends. It was a hit! I've only just learned about your site and looking forward to making more recipes. Everything looks Amazing!

      Reply
    32. Maria

      July 30, 2018 at 4:21 pm

      Incredible casserole!! It was so tasty. Thank you for the recipe. Do you think I could add pab

      Reply
      • Cathy

        July 31, 2018 at 5:27 pm

        Thanks Maria! 🙂 What was the end of your sentence??

        Reply
    33. Annie G

      August 22, 2018 at 1:17 pm

      Cathy, this is one of the first recipes I made when starting my vegan journey. It's always good, adaptable to changes, and carnivores love it too!
      Question: Have you ever mixed in, or topped it with, nutritional yeast? I love the stuff, but since it took a while before I liked it, I wonder how the average carnivore would react. Any thoughts?

      Reply
      • Cathy

        August 22, 2018 at 10:14 pm

        I don't use nutritional yeast, but if you like it, feel free to add it. Mixed in would probably be better for newbies.

        Reply
        • Annie G

          August 29, 2018 at 6:27 pm

          Thanks Cathy. Good idea to mix in!

          Reply
    34. Jan

      March 22, 2019 at 7:32 pm

      This casserole taste just like enchiladas, which is a pleasure I thought I would never have again after adopting a plant-based diet. I chopped up all the leaves of a cilantro bunch and added them to the greens. The only unsuccessful part was the strips of corn tortillas on the top. They looked just like the picture but they were so tough they were almost impossible to chew. I wonder if that had to do with the exact brand of corn tortillas I used; also, I might have left the casserole in the oven a little too long. Next time I make this, which will be very soon, I will try pulverizing two tortillas in the blender and then sprinkling the tortilla crumbs on top. Thank you, Cathy, I love your palate.

      Reply
      • Cathy

        March 23, 2019 at 5:28 pm

        I love this one too! Yes, I think different tortillas will give diff results. Try a different kind next time. If they're tough instead of crispy, they may just need more cooking time.

        Reply
    35. Leah Stolar

      July 04, 2020 at 7:24 pm

      The flavor and texture were excellent! I used all six tortillas and had fun using scissors to cut them into strips and then in chips. I like the suggestion to add mushrooms. That would make it a little more substantial. If you’re in Texas, I recommend El Milagro corn tortillas from San Marcos, Tx available at HEB/Central Market. The ingredients are Stone Ground Non GMO Corn, Water and Lime (Calcium Hydroxide).

      Reply
      • Cathy

        July 05, 2020 at 11:56 am

        Thanks Leah! 😉

        Reply
    36. Deanne

      October 19, 2020 at 4:43 pm

      I made this recipe tonight and it was very tasty and full of flavor. I will add some chopped mushrooms next time and finely chop the kale.

      Reply
    37. Cindy Gatz

      September 04, 2021 at 12:28 pm

      This dish is delicious! The cilantro definitely brings out the flavor.

      Reply
    38. Frank Rose

      March 09, 2022 at 11:31 am

      Very tasty. I am looking forward to making it again. It made a large amount so I froze half of it for later and used it as a filling for another enchilada receipe that used a vegan cheese sauce. I love things that have multiple uses. My doctor recommended your website to me as a great source of healthy ideas. Thank you.

      Reply
      • Cathy

        March 10, 2022 at 9:29 am

        Hi, Frank! 🙂 Who's your doctor? That's great that they are recommending my site! All the best to you!

        Reply
    39. Frank

      March 12, 2022 at 8:09 am

      Cathy I made this last night per your recipe, excluding zukes, and it was delicious and very filling. The way the tortilla pieces on top curled into corn chips sparked a few ideas for other recipes. Btw, I make plant-based tortilla soup using the same chopped corn tortilla and blender method. Great job Cathy! And the picture of this in your book is wonderful

      Reply
    40. Angie

      June 11, 2022 at 4:50 pm

      Sooo hearty and filling! Used spinach for greens and mushrooms & mild chilis as I didn’t have zucchini. Had mine with salsa and it was very tasty. The corn “chips” on top add a nice texture!

      Reply
      • Cathy

        June 12, 2022 at 10:39 am

        Yay! 🙂 Thanks Angie!

        Reply
    41. Meghna

      October 11, 2022 at 2:50 am

      Looks great. Reminds me of the Indian, Gujarati recipe called "daal dhokli" 🙂

      Reply

    Leave a Reply Cancel reply

    Primary Sidebar

    Souper Cubes

    Categories

    Straight Up Food cookbook ad

    Recent Recipes

    • Sweet & Spicy Chickpea Stew
    • Savory Holiday Muffins
    • Crabless Cakes
    • Creamy Corn Pasta
    • Pumpkin Muffins
    • Green Bean Casserole
    • Pumpkin Pasta Sauce
    • Fresh Rolls with Mango Sauce
    • Tortilla Soup
    • Tabouli Salad
    • Black Bean Chili
    • Spicy Thai Salad
    • Waldorf Salad
    • Tofu Mayo
    • Red Lentil & Quinoa Soup
    • Lemon Cheesecake Bars
    • BBQ Baked Beans
    • Pecan-Persimmon Muffins
    • Pumpkin-Curry Soup
    • Wild Rice & Mushroom Soup

    Footer

    Never Miss A Recipe!

    Sign Up to receive new recipes from
    Straight Up Food directly to your inbox!

    • Resources
    • My Meals
    • Shop
    • Contact

    COPYRIGHT © 2022 STRAIGHT UP FOOD · PRIVACY POLICY · DESIGN BY CLDS

    ↑ back to top