Vegetarian Enchiladas Verdes Casserole Recipe

Looking for a hearty, protein-packed meal that’s also vegetarian? This Vegetarian Enchiladas Verde Casserole checks all the boxes. Layered with wholesome ingredients like black beans, quinoa, fresh vegetables, and a zesty homemade salsa verde, it’s the perfect comfort food.

Using corn tortillas as the base ensures it’s also gluten-free. Packed with nutrients and bursting with flavor, this casserole is ideal for family dinners, potlucks, or meal prep. Let’s dive in!

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Ingredients

For the Casserole:

• 12 small corn tortillas, cut into halves
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked and diced sweet potato
• 1 cup fresh spinach, roughly chopped
• 1 cup shredded pepper jack or Monterey Jack cheese (substitute with dairy-free cheese for a vegan option)
• ½ cup crumbled queso fresco (optional for garnish)
• 1 small red onion, finely chopped
• 1 jalapeño, deseeded and minced (optional for extra spice)
• 2 cups homemade salsa verde (store-bought or homemade, see recipe below)

For the Homemade Salsa Verde:

• 1 tbsp olive oil
• 1 small white onion, diced
• 2 garlic cloves, minced
• 3 cups tomatillos, husked and chopped
• 1 poblano pepper, deseeded and diced
• 1 cup vegetable broth
• ½ cup fresh cilantro, chopped
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and pepper to taste

Instructions

Step 1: Prepare the Homemade Salsa Verde

Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

Stir in the minced garlic, chopped tomatillos, and poblano pepper. Cook for 5 minutes, stirring frequently.

Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 10 minutes until the tomatillos soften.

Remove from heat and transfer the mixture to a blender. Add the cilantro, cumin, and chili powder. Blend until smooth. Season with salt and pepper to taste. Set aside.

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or a small amount of olive oil.

Step 3: Assemble the Casserole

Spread a thin layer of salsa verde at the bottom of the prepared baking dish.

Place a layer of corn tortilla halves to cover the bottom of the dish. Overlap them slightly for full coverage.

Spoon a third of the black beans, quinoa, sweet potato, spinach, and red onion evenly over the tortillas.

Drizzle with a generous amount of salsa verde and sprinkle with shredded cheese.

Repeat the layers (tortillas, fillings, sauce, and cheese) two more times, finishing with a top layer of tortillas, sauce, and a final sprinkling of cheese.

Step 4: Bake the Casserole

Cover the baking dish with aluminum foil and bake for 25 minutes. This step helps the flavors meld together and prevents the cheese from browning too quickly.

Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.

For an extra golden top, broil the casserole on high for 2–3 minutes, keeping a close eye to avoid burning.

Step 5: Garnish and Serve

Allow the casserole to cool for 10 minutes before slicing. This helps it set and makes serving easier.

Garnish with crumbled queso fresco, fresh cilantro, and diced jalapeño if desired.

Serve with a side of sour cream, guacamole, or a fresh lime wedge.

Notes and Tips

1. Protein Boost: To increase the protein content, add a cup of cooked lentils or crumble a block of firm tofu into the filling. Alternatively, sprinkle hemp seeds or chia seeds on top before serving.
2. Make It Vegan: Use dairy-free cheese and skip the queso fresco for a fully vegan version.
3. Spice Level: Adjust the heat by adding more jalapeño or a pinch of cayenne pepper to the salsa verde.
4. Meal Prep Friendly: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftovers keep well in the fridge for up to 4 days.
5. Freezing Instructions: Wrap the unbaked casserole tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

This Vegetarian Enchiladas Verde Casserole pairs beautifully with:

• A fresh green salad topped with avocado and a citrus vinaigrette.
• Mexican-style rice or cauliflower rice for a lighter option.
• A refreshing Agua Fresca or sparkling lime water to complement the flavors.