9 Quick and Easy Vegetarian Casseroles Everyone Will Love

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This casserole layers corn tortillas with black beans, zesty enchilada sauce, and melty cheese for a satisfying Tex-Mex twist. It’s bold, easy, and customizable—add corn, peppers, or even spinach. Great with a side of guacamole or sour cream.

Ingredients (for 6 servings):

• 8 small corn tortillas
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 2 cups shredded Mexican cheese blend
• 1 can (10 oz) red enchilada sauce
• 1/2 cup chopped red onion
• 1/2 tsp cumin
• Optional toppings: chopped cilantro, sour cream, avocado

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish.
2. Mix beans, corn, onion, cumin, and 1 cup cheese in a bowl.
3. Spread a few tablespoons of enchilada sauce in the dish. Layer 2 tortillas, then a third of the bean mixture, and a drizzle of sauce. Repeat twice more.
4. Top with remaining tortillas, sauce, and cheese.
5. Bake for 25 minutes, until cheese is melted and edges are bubbling. Cool slightly, then serve with toppings.