Vegetarian Enchilada Casserole with Black Beans and Corn
A comforting casserole of seasoned cornbread, black beans, corn, and melted cheese, baked to golden perfection. This mexican-inspired mexican (vegetarian) ready in about 70 minutes pairs whole wheat flour, oats, (dairy or plant-based) milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup oats
- 3/4 cup (dairy or plant-based) milk
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups canned, drained black beans
- 1 cup thawed frozen corn
- 2 cups tomato sauce
- 1 cup grated cheddar cheese
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp oregano
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a bowl, whisk flour, oats, milk, baking powder, and salt until smooth. Spread mixture into a greased 9x13 inch baking dish and bake for 15-18 minutes until golden and firm.
- Step 2: In a large bowl, combine black beans, corn, tomato sauce, cumin, and oregano. Mix well.
- Step 3: Spread the bean mixture evenly over the baked cornbread. Top with grated cheese and drizzle with olive oil.
- Step 4: Bake for 20-25 minutes until cheese is golden and bubbly. Let cool slightly before slicing into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Enchilada Casserole with Black Beans and Corn take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Enchilada Casserole with Black Beans and Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat flour from drying out.
Can I substitute ingredients in Vegetarian Enchilada Casserole with Black Beans and Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Enchilada Casserole with Black Beans and Corn for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Enchilada Casserole with Black Beans and Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
