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One Skillet Vegetarian Enchilada Casserole

Zucchini, poblano peppers, red onion, and roasted corn come together with green chile enchilada sauce, corn tortillas, and jack cheese to make this tasty vegetarian enchilada casserole. It’s an easy recipe to make, with everything coming together in one pan. With the addition of refried beans and rice, you have a meal to feed a family of veggie lovers or a weekly meal prep solution for yourself.

enchilada casserole in a cast iron skillet with refried beans and cauliflower rice sides

Below, you’ll find a recipe card to print for your personal recipe collection. Do me a solid and come back to leave a recipe review if you love the recipe!

And for my enchilada-loving omnivorous readers, be sure to check out some of my other recipes like chili con carne skillet enchiladasbreakfast enchilada skilletgreen chile ground turkey enchiladas, or ground beef and veggie enchiladas skillet before you go.

enchilada casserole in a cast iron skillet with refried beans and cauliflower rice sides

Vegetarian Enchilada Casserole

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Poblano, zucchini, red onion, and roasted corn with green chile enchilada sauce, corn tortillas, and Colby jack cheese.


  • 1 Tablespoon Olive Oil
  • 3 large (about 1 pound) Zucchini, chopped
  • 2 Poblano Peppers or Green Bell Peppers, medium diced
  • 1 large Red Onion. medium diced
  • 1 cup (140g) Frozen Roasted Corn (or drained canned corn)
  • 3 cloves Garlic, crushed or minced
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Green Chile Sauce (or your choice of enchilada sauce)
  • 6 Corn Tortillas, cut into bite size pieces
  • 4 oz Shredded Colby or Monterey Jack Cheese


  1. Preheat oven to 400°F and heat the olive oil in a large skillet over medium-high heat.
  2. Once hot, add the zucchini, peppers, and onion. Toss in the oil then leave untouched for 2-3 minutes to develop some color on the veggies. 
  3. Add the salt, pepper, corn, and garlic. Stir everything together and cook for about a minute until the garlic is fragrant before stirring in the enchilada sauce. 
  4. Turn off the heat and fold in the chopped tortillas. Top with the shredded cheese. 
  5. Bake for 12-15 minutes until the cheese is melted and the tortillas are slightly browning around the edges. Garnish with fresh cilantro, salsa macha or hot sauce, fat free Greek yogurt or sour cream, freshly sliced avocado or guacamole, or pico de gallo. Serve with Mexican cauliflower rice and refried beans, if desired.*


*I served with Trader Joe's frozen Mexican-style cauliflower rice, but you can make your own. It's also easy to make homemade refried beans with canned beans.

For a bright and vibrant herb sauce, check out the creamy avocado and jalapeño sauce from my ground bison tacos recipe.

If you'd like to give the casserole more structure, you can leave the tortillas whole and layer them with cheese in between the filling. Reference my chicken mole enchilada casserole for an example.

Nutrition Information:
Yield: 6 Serving Size: about 9 oz
Amount Per Serving: Calories: 215Total Fat: 12gCarbohydrates: 20gFiber: 3gProtein: 9g

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Bonnie Loud

Saturday 30th of March 2024

Just tried and very good. My husband loves sauces, so I knew 1 cup was not enough. I love cheese and knew 4 oz was not enough. I used 1 1/2 times of sauce and cheese. I used green chili sauce and used homemade corn tortillas (found at grocery store).

Absolutely delicious, not as healthy though, the way I made it. I have saved in my favorites. Thank you for the recipe 😊👍

Mason Woodruff

Tuesday 16th of April 2024

Sounds like me and your husband would get along. Glad y'all enjoyed this one!


Sunday 15th of October 2023

What are the nuts and seeds you are showing in the picture?

Mason Woodruff

Tuesday 24th of October 2023

That's my homemade salsa macha with peanuts and pepitas.

Jean Terwilliger

Monday 4th of September 2023

This was excellent! Wonderful one pot meal, great mix of flavors and textures. Doubled the amount of squash and poblano peppers, and added a can of black beans. Served with rice.

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