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Vegetarian Enchilada Casserole Recipe

Julia |

Photos of Vegetarian Enchilada Casserole Recipe

Just as flavorful and filling as meat varieties, and good for you too! When you’re skipping the meats, here’s a vegetarian enchilada casserole to switch things up.

This meatless casserole includes black beans, kernel corn, green chilies, crushed tomatoes, and chunky salsa.

Prep: 30 mins
Cook: 5 hrs
Total: 5 hrs 30 mins


  • 28 oz crushed tomatoes , in tomato puree
  • 14 ½ oz chunky salsa
  • 6 oz tomato paste
  • 15 oz black beans , rinsed and drained
  • 15 ¼ oz whole kernel corn , drained
  • 4 oz green chilies , diced
  • 1 ½ tbsp cumin, ground
  • 1/2 tsp garlic powder
  • 5 corn tortillas
  • 2 ¼ oz olives , drained


  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder.
  2. Mix well.
  3. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly.

  4. Top with 1 ½ tortillas, cutting to fit as necessary.

  5. Spread on ⅓ of the remaining tomato mixture.

  6. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  7. Sprinkle the sliced olives over all.


  • Sugar: 10g
  • :
  • Calcium: 99mg
  • Calories: 230kcal
  • Carbohydrates: 43g
  • Fat: 3g
  • Fiber: 10g
  • Iron: 4mg
  • Potassium: 954mg
  • Protein: 10g
  • Saturated Fat: 1g
  • Sodium: 930mg
  • Vitamin A: 830IU
  • Vitamin C: 17mg
Nutrition Disclaimer
Want to share your own vegetarian enchilada casserole recipe or discuss tips and variations? Join the conversation in the Recipe Sharing forum!

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