Vegetarian Enchilada  Casserole

This easy, meatless meal is like a rice-and-bean-layered enchilada casserole. Topped with green or red enchilada sauce (you pick!) and cheese, you'll be satisfied with this savory rendition of a classic Tex-Mex dish.

Let’s get started!


In a large pot, heat oil over medium heat. Add onions, and cook for 5 minutes or until they start to get tender.


Add garlic, and cook until fragrant, about 1 minute. Add the green chiles, tomatoes, cilantro, lime juice, taco seasoning, enchilada sauce, rice, and beans.  Heat through.


Remove from heat.  In a 9x13-inch pan, spread ¼ of the mixture in the bottom.  Top with torn tortillas (like you layer a lasagna). Repeat until you have used up all of your ingredients or your pan gets full.


Top with cheese. Bake at 375 degrees until your cheese is bubbly and starting to brown, 25-35 minutes. Remove from the oven, and let stand 5 minutes before serving hot.


Serve with sour cream, lettuce, tomatoes, and/or salsa.

Bread bun

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