Enter the wonderful world of Mexican cuisine with this delicious yet easy vegetarian chilaquiles recipe. This hearty and flavorful casserole is made with corn tortillas, enchilada sauce, black beans, and a variety of cheese including cheddar cheese and Monterey Jack cheese.
Now, I know what you must be thinking – a Mexican dish that’s meatless? How can it possibly be satisfying enough? But let me tell you, this vegetarian chilaquiles enchilada casserole is packed with so much flavor and texture that you won’t even notice the absence of meat.
Plus, if you’re gluten-free or just love Mexican food but want to watch your carb intake, this recipe is for you! You can also easily adapt the recipe to suit your dietary needs by using gluten-free corn tortillas or even swap out the cheese for a vegan alternative.
Best of all, this easy vegetarian chilaquiles recipe doesn’t require any complex techniques or fancy equipment. All you need is a skillet or casserole dish and an appetite for some seriously delicious Mexican fare. So let’s get cooking!
Why You’ll Love This Recipe
As a vegan, I believe that food should be nutritious, satisfying, and delicious. And that’s why I’m excited to share with you my easy vegetarian chilaquiles recipe! One of the reasons you’ll love this recipe is that it’s packed with healthy ingredients like black beans and corn tortillas while simultaneously satisfying your cravings for comfort food.
But what really sets this dish apart is the versatility it offers. Whether you’re looking for a quick weeknight dinner, a dish to impress guests with or something for a festive occasion; this chilaquiles enchilada casserole delivers every time.
Depending on your preferences, you can customize the recipe with different types of beans, cheeses, and even sauces. The recipe can either use canned or homemade enchilada sauce to add a delicious tang to the dish. This makes the vegetarian chilaquiles enchilada casserole suitable for almost any dietary restrictions including gluten-free and vegan options.
Furthermore, this hearty casserole is an excellent way to use up leftover veggies and cheese in your fridge, all while incorporating them into an exciting new vegetarian Mexican casserole recipe. You can sprinkle some vegan cheddar cheese or another classic variety like monterey jack as toppings on top of roasted veggies or extra black beans as well.
Additionally, this vegetarian chilaquiles recipe works just as beautifully when cooked in a slow cooker or skillet if you prefer one-pot meal cooking over using oven casserole dishes. It’s an all-in-one meal that is perfect for busy weekday mornings as breakfast or any meal.
In short, for those looking for tasty, healthy food in either traditional Mexican dishes or other world cuisines, this easy vegetarian chilaquiles enchilada casserole delivers on all fronts – flavor, convenience, and nourishing ingredients. With so many variations available, there’s no reason not to indulge in this amazing dish today.
- 1 can (15 ounces) black beans, drained, and rinsed
- 1 can (12 ounces) vegetarian ground beef
- 1 cup frozen corn kernels
- 2 cups shredded cheddar cheese or Monterey Jack cheese
- 1 package (12 count) of corn tortillas
- 1 jar (16 ounces) of enchilada sauce
- Tortilla chips for topping (optional)
Note: For a gluten-free version, use gluten-free tortilla chips and check the label on your enchilada sauce to make sure it is gluten-free.
The Recipe How-To
Now that you have all your ingredients ready, let’s get cooking! Here are the step-by-step instructions for making Easy Vegetarian Chilaquiles (Enchilada Casserole).
Step 1: Prep the Ingredients
Start by preheating your oven to 375°F (190°C). Then, get your ingredients ready. Drain and rinse the black beans and set them aside. Open and pour the can of enchilada sauce into a bowl. Shred 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese, then mix them together in another bowl.
Step 2: Assemble the Casserole
Take out an 11×7 inch baking dish, and spread a thin layer of enchilada sauce on the bottom. Then, add a layer of corn tortillas, tearing them into smaller pieces if needed to cover any gaps. On top of the tortillas, spread half of the black beans, followed by another layer of torn tortillas. Pour another layer of enchilada sauce, then distribute half of the shredded cheese mixture.
Repeat this process once more with remaining ingredients: tortillas, rest of black beans, enchilada sauce, cheese mixture.
Step 3: Bake to Perfection
After assembling all the layers, bake the casserole for about 20 to 25 minutes or until cheese is melted and bubbly.
Step 4: Garnish & Serve
Once finished baking, take it out of the oven and let it cool down a bit before serving. Add any desired garnish like chopped cilantro or green onions on top before digging in to this delicious vegetarian twist on traditional chilaquiles!
This recipe is perfect for a filling weeknight family dinner or a potluck party main dish. Make sure to save some leftovers because they will only taste better as time goes by!
Substitutions and Variations
If you’re looking to change things up a bit or tweak the recipe to fit your taste, there are many substitution and variations you can use for this easy vegetarian chilaquiles recipe.
For starters, if you don’t have vegetarian ground beef on hand, feel free to use black beans as your protein source. This substitute will still give you plenty of savory flavor and added texture in your dish.
Similarly, you can also swap out the corn tortillas for tortilla chips to give the casserole a little extra crunch. If you prefer gluten-free options, ensure that the tortilla chips are certified gluten-free.
For even more variety, try using a spicy enchilada sauce or salsa verde in lieu of traditional red enchilada sauce. And why not throw in some roasted veggies too? This will add some depth and color to the dish while giving it an extra nutritious kick.
If cheese enchiladas are more your thing, you can opt to make changes by using cheddar cheese instead of Monterey jack cheese in this recipe. Not only will this significantly alter the taste but also the visual appeal of this dish.
Lastly, for breakfast lovers out there, try switching up your mealtime routine by serving chilaquiles as a breakfast dish. Just layer on some scrambled eggs and bacon or chorizo along with some freshly sliced avocado; it’s guaranteed to be a hit among your family and friends.
In summary, these suggested substitution options are just the tip of the iceberg when it comes to variations for this easy vegetarian chilaquiles recipe. How does “slow-cooker bean chilaquiles” sound? Mix and match these various options and experiment with different combinations until you find what works best for you!
Serving and Pairing
Now that the easy vegetarian chilaquiles enchilada casserole is ready, it’s time to serve and enjoy your masterpiece. This savory dish is perfect for any occasion from brunch to dinner as well as any busy weeknight when you’re in a hurry.
The chilaquiles casserole can be enjoyed on its own or paired with other dishes of your choice. For example, you could top it with some fresh lettuce and chopped tomatoes, add a dollop of sour cream, or sprinkle some chopped green onions over it. If you’re feeling adventurous, you could even try coating it with some salsa or hot sauce to give it that extra kick.
Pairing is also important. The cheddar cheese and Monterey Jack cheese provide a creamy texture to the casserole, so pairing the dish with a light and fruity wine will balance out the flavors. A Cabernet Sauvignon or Chardonnay would go very well with this recipe. Alternatively, if you prefer a non-alcoholic option, you could pair it with an iced tea or lemonade.
With its delicious flavors and versatility, this vegetarian chilaquiles enchilada casserole recipe is sure to become a family favorite. So, share your dish with loved ones and enjoy it together!
Make-Ahead, Storing and Reheating
Once you’ve made this easy vegetarian chilaquiles casserole, you’ll want to have it for leftovers, and that’s where make-ahead, storing and reheating tips come in handy. This dish is the perfect make-ahead meal because it can be easily prepared ahead of time and reheated quickly. To get the best flavor and texture, follow these tips.
Firstly, if you want to prepare the casserole in advance, assemble it completely but don’t bake it. You can refrigerate it for up to 24 hours or freeze it for up to a month. Cover the dish tightly with foil or plastic wrap so that it doesn’t dry out.
When you are ready to bake the casserole, let it sit at room temperature for about 15-20 minutes before you put it in the oven. This will ensure that the dish cooks evenly.
If you have any leftover casserole after dinner, keep it in an airtight container in the refrigerator for up to 4 days. To reheat, simply place individual portions on a microwave-safe dish and heat on high for 1-2 minutes until heated through.
If you want to reheat larger portions of the casserole, preheat the oven to 350°F (177°C). Transfer the casserole into an oven-safe dish, cover with foil and heat in the oven until warmed through (about 15-20 minutes).
One important thing to note when storing and reheating this chilaquiles casserole is that the tortillas tend to soften over time. However, they still taste delicious even when soft.
These tips will ensure that you can enjoy this delightful vegetarian chilaquiles casserole anytime without worrying about having to prepare everything from scratch every time.
Tips for Perfect Results
If you want to create a delicious and successful dish of Vegetarian Chilaquiles, there are some tips you can’t miss. Here are some of the best ones to help you prepare this satisfying meal:
Firstly, I recommend that you use quality ingredients, preferably organic ones. This will ensure that not only the flavors are intact but also the nutritional value of the food.
Next, invest in a high-quality enchilada sauce, or make it from scratch. The sauce is the key ingredient in this recipe and can make or break its taste. You can prepare the sauce ahead of time to cut down your cooking time.
Also, when using corn tortillas, fry or bake them before layering them in the casserole. This step eliminates excess moisture and results in a crispier texture once cooked.
Another pro tip is to use freshly grated cheese instead of pre-shredded cheese. This will dramatically increase the creaminess of your Vegetarian Chilaquiles.
It’s important not to skip seasoning the dish properly with salt since it elevates all the flavors to their fullest potential.
You should also consider using Beans like black beans as they provide additional protein and nutrients while adding a unique flavor and texture to the dish.
Lastly, let your Chilaquiles sit for a few minutes after baking it in the oven before serving. Doing so will help it set and hold together when scooped up onto plates.
With these tips, you can ensure perfect results every time you make this clever and delicious Vegetarian Chilaquiles Enchilada Casserole recipe. Enjoy!
In conclusion, this easy vegetarian chilaquiles recipe is a game-changer for any Mexican food lover who wants a quick and tantalizing meal. With black beans, corn tortillas, and two types of cheese, you get a hearty and delicious casserole that’ll satisfy your taste buds. You can make it for breakfast, lunch or dinner as it’s simple to customize or even prepare ahead of time.
If you’re looking for ways to include more meatless meals into your diet, this vegetarian chilaquiles enchilada casserole recipe is an excellent place to start. Though it’s completely meat-free, it’s packed with enough protein and flavor to satisfy any craving.
Whether you’re cooking for yourself or entertaining guests, this recipe is always a surefire hit. So why not give this easy vegetarian chilaquiles recipe a try? You won’t regret it – I promise!
Easy Vegetarian Chilaquiles (Enchilada Casserole) Recipe
- 12 corn tortillas
- 1 (19 ounce) can enchilada sauce
- 1 (15 ounce) can black beans (I use Goya Black Bean Soup)
- 1 (12 ounce) package vegetarian ground beef, substitute (Quorn, Morning Star or Boca)
- 4 -8 ounces cheddar cheese (or combination) or 4 -8 ounces monterey jack cheese, grated (or combination)
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.