Sunday Vegetable Enchilada Bake

Name: Sunday Vegetable Enchilada Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 8 corn tortillas; 1 cup zucchini, diced; 1 cup bell peppers, diced; 1 cup black beans, drained and rinsed; 1 cup corn kernels; 2 cups enchilada sauce; 2 cups shredded cheese (cheddar or Monterey Jack); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Comfort Favorites

I love making this Sunday Vegetable Enchilada Bake for a leisurely weekend dinner. The combination of vibrant vegetables, warm spices, and gooey cheese creates a comforting dish that feels like a hug in a casserole. Each bite is bursting with flavor, and it's an excellent way to sneak more veggies into my family's meals. Plus, it's perfect for meal prepping or for feeding a crowd, making it a versatile addition to our weekend menu.

Created by

Elodie Fairfax

Last updated on 2026-01-12T06:01:34.975Z

When I first tried making this Sunday Vegetable Enchilada Bake, I was amazed by how easily it came together and how satisfying it was. I experiment with whatever vegetables are in season, and it keeps the dish fresh every time. My favorite combination includes zucchini, bell peppers, and black beans because they meld beautifully with the enchilada sauce.

To make this bake even more special, I like to prepare my own enchilada sauce. It adds a depth of flavor that store-bought versions just can't replicate, and it's simpler than you think. Use a blend of smoked paprika and cumin to get that authentic taste!

        Why You'll Love This Recipe
        Packed with wholesome vegetables for a nutritious meal
Cheesy, gooey goodness that satisfies every craving
Great for meal prep or serving to a crowd

      

Ingredient Insights

The key to a vibrant Sunday Vegetable Enchilada Bake lies in the vegetables you choose. Zucchini and bell peppers bring a wonderful texture and color, but feel free to substitute with seasonal veggies like diced sweet potatoes or spinach for added nutrients. Black beans not only provide protein but also create a satisfying base that balances the sweetness of corn. When selecting your cheese, a mix of cheddar and Monterey Jack ensures that you have both flavor and meltability, creating that desired gooey texture.

When gathering your ingredients, consider using homemade enchilada sauce for a fresher flavor. If you’re short on time, store-bought varieties work just as well; just be mindful of the sodium content. Additionally, for a spicier kick, you can toss in some diced jalapeños into the filling or opt for a spicy enchilada sauce. Remember, the balance of flavors from the spices is essential, so don't skip on the cumin and smoked paprika—they impart that authentic enchilada taste.

Assembly Tips

As you prepare your enchiladas, ensure you warm the tortillas properly. Warming them in a skillet makes them pliable and easier to roll without tearing. If you find that your tortillas are consistently breaking, consider investing in a more durable corn tortilla brand. Alternatively, you can also wrap them in a damp paper towel and microwave for about 20 seconds, but keep an eye on them to avoid overcooking.

When layering your ingredients in the baking dish, be generous with the enchilada sauce at the bottom as it prevents the tortillas from sticking. Also, spreading some sauce between the tortilla layers can keep everything moist and flavorful. For an attractive finish, save some cheese to sprinkle on top right before the last 15 minutes of baking to achieve that perfect golden crust.

Ingredients

For the Enchiladas

8 corn tortillas
1 cup zucchini, diced
1 cup bell peppers, diced
1 cup black beans, drained and rinsed
1 cup corn kernels
2 cups enchilada sauce
2 cups shredded cheese (cheddar or Monterey Jack)
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Enchiladas

Preheat your oven to 375°F (190°C). In a large bowl, mix together the zucchini, bell peppers, black beans, corn, cumin, smoked paprika, salt, and pepper. Spread a layer of enchilada sauce at the bottom of a baking dish. Warm the tortillas in a skillet for about 30 seconds on each side to make them pliable, then fill each with the vegetable mixture and roll them tightly.

Assemble the Bake

Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle the shredded cheese evenly over the sauce.

Bake the Enchiladas

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

Serve

Let the enchiladas cool for a few minutes before garnishing with fresh cilantro. Serve hot and enjoy!

Pro Tips

Feel free to customize the filling based on your favorite vegetables or what's in season. This dish can also be made ahead and freezes well for a quick weeknight meal.

Serving Suggestions

This vegetable enchilada bake is versatile enough to be served as a main dish or alongside a fresh salad for a complete meal. I love pairing it with avocado slices for a creamy contrast. Additionally, a dollop of sour cream or a drizzle of lime crema can elevate the flavors even further. For a complete taco night experience, consider serving it with a side of Mexican rice or refried beans to round out the meal.

Leftovers can be reheated easily, making this dish perfect for meal prep. Store individual portions in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water to keep it moist, covering it with a microwave-safe lid or film. I recommend heating it in the oven (about 350°F for 20 minutes) to maintain that original cheesy texture.

Variations and Customizations

Feel free to get creative with the filling by adding ingredients like cooked quinoa for extra protein or even sautéed mushrooms for an earthy flavor. If you or your guests are sensitive to dairy, try using plant-based cheese or a combination of mashed avocado and nutritional yeast for a cheesy flavor. You can also experiment with different spice blends, such as adding taco seasoning for a different flavor profile.

To make this dish gluten-free, ensure that your corn tortillas are certified gluten-free. You can also adapt it for a protein-packed meal by adding shredded chicken or ground turkey alongside the vegetables. Just be sure to adjust cooking times accordingly, especially if using raw meat, to ensure everything is cooked through.

Questions About Recipes

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used, but they won't have the same authentic flavor and texture as corn tortillas.

→ How can I make this recipe vegan?

You can substitute the cheese with a vegan cheese alternative and ensure the enchilada sauce is vegan-friendly.

→ What can I serve with this enchilada bake?

It's great served with a side salad or avocado slices for some extra creaminess.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.