Healthy Vegetarian Enchilada Casserole

10 servings
50 min

Healthy vegetarian enchilada casserole with sweet potato, zucchini, flour tortillas and an easy homemade enchilada sauce! Vegan version can be found in recipe notes.

Taco Tuesday and meatless Monday just got a whole lot better…

This vegetarian enchilada casserole is loaded with so much flavor you won’t even miss the meat!

Made with veggies like spinach, sweet potatoes and zucchini with the classics like corn, beans and cilantro, it’s a warm and comforting dish the family will love and you’ll feel good about.

I have to say, aside from the cheese I think the homemade enchilada sauce makes this veggie casserole SO much better.

Plus, it comes together quick and easily and is freezer friendly :).

Healthy Vegetarian Enchilada Casserole
Recipe details
  • 10  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 2 tablespoons olive oil
  • 1 onion, diced (yellow or red)
  • 2 garlic cloves, minced
  • 1 large sweet potato, diced (about 1 1/2 cups)
  • 1 bell pepper, diced (about 1 cup)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large zucchini, grated (1 1/2-2 cups)
  • 1, 4.5 ounce can green chiles
  • 1/2 cup diced tomatoes with juices
  • 1 chipotle pepper in adobo sauce, chopped (optional)
  • 1 cup beans (I used black and pinot), drained and rinsed
  • 1 cup corn, drained and rinsed
  • 2 cups fresh spinach
  • 1 tablespoon fresh cilantro, chopped
  • 1 cup red enchilada sauce (see recipe notes)
  • 12 flour or corn tortillas
  • 1 cup shredded cheese, divided (see recipe notes for vegan version)
To Garnish:
  • sour cream
  • sliced avocado
  • fresh chopped cilantro

Heat olive oil in large skillet over medium heat.  Add sweet potatoes, onions, garlic, bell pepper, salt and pepper.  Cook until softened, about 8 minutes.
Add grated zucchini, green chiles, diced tomatoes, chipotle pepper, corn and beans.  Stir to combine.
Add spinach and fresh cilantro.  Cook 2-3 minutes until spinach is wilted.  Remove from heat and set aside.
Preheat oven to 350 F.  Cover the bottom of a 13"x9" baking dish with half (about 1/4 cup) of the enchilada sauce.  Place 6 tortillas on top of the sauce overlapping slightly.
Evenly spread about half of the veggie mixture over the tortillas.  Sprinkle with 1/2 cup of shredded cheese.
Repeat again with remaining enchilada sauce, tortillas, veggies and cheese.  Bake for 30 minutes or until cheese is melted and mixture is bubbling.
Serve with sour cream, cilantro and avocado if desired.
  • *Homemade enchilada sauce recipe yields 2 cups. This recipe only needs about 1 cup so either cut the recipe in half or make the full recipe and freeze half for future use.
  • *For homemade enchilada sauce recipe:
  • *To freeze enchilada casserole, bake until fully cooked, let cool, cover with plastic wrap then aluminum foil. Freeze for up to 1 month. To bake, remove from freezer, cover with aluminum and bake for 45-55 minutes or until heated through.
  • *For vegan enchilada casserole: omit shredded cheese or replace with non-dairy/vegan cheese.
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