Sunday Vegetable Enchilada Bake

Name: Sunday Vegetable Enchilada Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup corn kernels (fresh or frozen); 1 medium zucchini, diced; 1 bell pepper, diced; 1 cup fresh spinach, chopped; 1 can black beans, drained and rinsed; 1 cup enchilada sauce; 8 corn tortillas; 1 cup shredded cheddar cheese; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Authentic World Food Recipes

I love creating dishes that are not only delicious but also pack a punch of nutrition. This Sunday Vegetable Enchilada Bake is one of my go-to meals for a cozy weekend dinner. The layers of vibrant vegetables, gooey cheese, and hearty enchilada sauce make it a complete meal that's sure to please everyone at the table. Plus, it's an opportunity to use up any leftover veggies you have in the fridge. Trust me, once you try this recipe, it might become a staple in your household!

Created by

Abigail Moore

Last updated on 2026-01-12T02:59:39.768Z

As I experimented with this recipe, I discovered that roasting the vegetables before assembling the enchiladas concentrated their flavors beautifully. I used bell peppers, zucchini, and spinach, but you can really adapt it to whatever you have on hand, making it versatile for any kitchen. The secret is in the enchilada sauce; homemade is great, but a good-quality store-bought one works wonders too.

One tip I swear by is to let the casserole sit for a few minutes after baking. This helps everything set up nicely, making it easier to slice and serve. Plus, the flavors meld together for an even tastier dish. Whether it’s Sunday dinner or any night of the week, this bake is a comforting delight!

Why You'll Love This Recipe
Incredibly satisfying and loaded with fresh vegetables
Creamy and cheesy layers that bring comfort to every bite
Perfect for meal prep—great leftovers for lunch or dinner

Elevating Your Enchilada Experience

Using fresh ingredients is key to the success of this Sunday Vegetable Enchilada Bake. The roasted vegetables contribute a depth of flavor that frozen or canned varieties cannot match. When roasting, keep an eye on the corn and zucchini, ensuring they soften without losing their vibrant color. Just a little caramelization on the edges can enhance their sweetness. Aim for vegetables that are tender yet still have a slight bite, about 15 minutes in the oven should do the trick.

The enchilada sauce is another critical component, binding all the flavors together while adding moisture. If you want to elevate the sauce, consider simmering it with additional spices such as oregano or a splash of lime juice for brightness. For a homemade version, blending tomato sauce with chili powder, cumin, and garlic can yield a fresh and zesty alternative that complements the vegetables beautifully.

Perfecting the Assembly

When it comes to assembling the enchiladas, take care not to overfill the corn tortillas. About a half-cup of the vegetable mixture is ideal; filling them too much makes rolling difficult and can lead to splits. If you find your tortillas are stiff and hard to roll, microwave them for 20 seconds wrapped in a damp paper towel. This softens them, making them more pliable and easier to work with without tearing.

During baking, covering the dish with foil helps to steam the enchiladas, ensuring everything heats through evenly. To achieve that delightful cheesy crust, remove the foil in the last 10 minutes. Keep an eye on the cheese as it cooks to prevent burning; you’re looking for bubbly, golden edges, which indicate it's perfectly baked. Letting the bake cool for a few minutes helps the layers set, making it easier to cut into neat portions.

Ingredients

Gather these fresh ingredients to make a delightful enchilada bake:

Ingredients

1 cup corn kernels (fresh or frozen)
1 medium zucchini, diced
1 bell pepper, diced
1 cup fresh spinach, chopped
1 can black beans, drained and rinsed
1 cup enchilada sauce
8 corn tortillas
1 cup shredded cheddar cheese
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

These ingredients create a colorful and healthy dish that's sure to impress!

Instructions

Follow these simple steps to assemble your enchilada bake:

Preheat the Oven and Roast Veggies

Preheat your oven to 400°F (200°C). Spread the corn, zucchini, and bell pepper on a baking sheet. Drizzle with olive oil, season with salt, pepper, cumin, and paprika. Roast for 15 minutes or until slightly tender.

Prepare the Enchiladas

In a mixing bowl, combine the roasted vegetables, black beans, and spinach. Take a tortilla, fill it with the vegetable mixture, and roll it tightly. Place seam-side down in a baking dish.

Assemble the Casserole

Pour the enchilada sauce over the rolled tortillas. Sprinkle cheddar cheese evenly on top. Cover with foil and bake for 20 minutes. Remove the foil for the last 10 minutes to let the cheese brown.

Cool and Serve

Allow the casserole to cool for a few minutes before slicing. Serve with your favorite toppings like avocado, sour cream, or fresh cilantro.

Your delicious Sunday Vegetable Enchilada Bake is ready to be enjoyed!

Pro Tips

Feel free to customize your filling with proteins like shredded chicken or tofu. It’s also great with a side of fresh salsa or guacamole.

Storage and Reheating Tips

This vegetable enchilada bake makes for excellent leftovers. You can store it in an airtight container in the refrigerator for up to four days. For optimal freshness, reheat individual portions in the microwave at medium power in 30-second intervals, checking to avoid overheating, which can dry out the dish. If you're reheating the whole casserole, cover it loosely with foil to retain moisture and bake at 350°F (175°C) for about 25 minutes until heated through.

For longer storage, consider freezing the casserole. Wrap it tightly in plastic wrap and then in aluminum foil, ensuring no air pockets remain to prevent freezer burn. It can last in the freezer for up to three months. Thaw it overnight in the refrigerator before reheating, which will help maintain its texture and flavor. Just like fresh, it will still taste delicious after being frozen!

Serving Suggestions

Incorporating toppings can turn this dish into a customizable feast. Adding fresh avocado, cilantro, or a dollop of sour cream can add creaminess and balance out the seasoning of the dish. You might also consider a drizzle of hot sauce if you're looking for some extra heat. For a textural contrast, serving it with crunchy homemade tortilla chips or a fresh side salad can make the meal even more satisfying.

To cater to different dietary preferences, swap out the cheese for a vegan alternative or use dairy-free sour cream options. For a protein boost, shredded chicken or tofu can easily be added to the vegetable mixture before rolling them in tortillas, ensuring that everyone at the table can enjoy this dish tailored to their taste.

Questions About Recipes

→ Can I make this recipe vegan?

Absolutely! Simply use vegan cheese and omit any dairy toppings.

→ How do I store leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dish?

Yes, you can freeze the bake before cooking. Just assemble, wrap tightly, and store for up to 2 months.

→ What sides pair well with this casserole?

A simple green salad or some Mexican rice would be perfect sides to complement this dish.