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: 8 corn tortillas; 1 cup black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 bell pepper, diced; 1 zucchini, diced; 1 onion, chopped; 2 cups enchilada sauce; 1 cup shredded cheese (cheddar or Monterey Jack); 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh cilantro, for garnish

Highlighted under: Baking & Desserts

I love making my Sunday Vegetable Enchilada Bake because it brings my family together for a delicious and wholesome meal. The vibrant mix of vegetables and spices creates a colorful dish, and with the cheesy topping, it’s always a hit at the dinner table. Plus, it’s a wonderful way to use up any leftover vegetables you have in the fridge. It’s easy to prepare and bake, making it perfect for those lazy Sundays when I want a scrumptious meal without the fuss.

Created by

Harper Collins

Last updated on 2026-01-13T01:58:15.163Z

When I first made this enchilada bake, I was amazed at how simple yet satisfying it turned out. Using corn tortillas instead of flour not only adds flavor but also keeps it gluten-free. I also love experimenting with whatever seasonal veggies I have; I found that zucchini and bell peppers add a fantastic crunch!

One of my favorite tips is to let the enchiladas rest for a few minutes after baking. It gives them time to set before slicing, ensuring every piece holds together beautifully. This dish is now my go-to for potlucks because everyone always requests the recipe!

        Why You'll Love This Recipe
        Colorful, fresh veggies that brighten up your plate
Cheesy goodness that satisfies both kids and adults
Perfect make-ahead option for busy weeknights

      

Understanding the Ingredients

The key to a vibrant Sunday Vegetable Enchilada Bake lies in the choice of fresh vegetables. Each vegetable contributes its unique flavor and texture. For instance, the bell pepper adds sweetness, while zucchini provides a tender, juicy contrast. If you find yourself with other seasonal vegetables, such as spinach or mushrooms, don't hesitate to swap them in; just aim for a similar texture to ensure even cooking.

Additionally, the balance of spices is essential. Cumin gives a warm earthiness that complements the vegetables beautifully, while paprika adds a mild heat and smokiness. Be mindful of your seasoning; adjusting salt and pepper to your taste can enhance the overall flavor profile. Start with a little, then add more as needed while mixing in the sautéed veggie mixture.

Assembling Your Enchiladas Like a Pro

When assembling the enchiladas, make sure to overlap the corn tortillas slightly in the baking dish for optimal filling retention. A generous amount of enchilada sauce on the bottom will not only prevent sticking but will also infuse flavor into the tortillas as they absorb the sauce during baking. For those looking for a little extra kick, consider adding chopped jalapeños into the filling for a spicy surprise.

As you roll each tortilla, aim for a snug fit without overstuffing. Too much filling can cause them to burst while baking, leading to a mess in your baking dish. If you need to avoid gluten, corn tortillas are naturally gluten-free and work wonderfully here, but check the label to ensure they meet your dietary needs.

Ingredients

Enchilada Bake Ingredients

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

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C) while you prepare the ingredients.

Sauté the vegetables

In a large skillet, heat a bit of oil over medium heat. Sauté the onion, bell pepper, and zucchini until they are just tender, about 5 minutes. Stir in the black beans and corn, then season with cumin, paprika, salt, and pepper.

Assemble the enchiladas

In a 9x13 inch baking dish, spread a layer of enchilada sauce on the bottom. Take a corn tortilla, fill it with the vegetable mixture, roll it up, and place it seam-side down in the dish. Repeat until all tortillas are used.

Add sauce and cheese

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.

Bake

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Garnish and serve

Let the enchiladas cool for a few minutes, then garnish with fresh cilantro before serving.

Pro Tips

Feel free to customize this dish with any leftover vegetables or proteins you have on hand. You can also substitute the cheese for a vegan option if desired.

Make-Ahead and Storage Tips

This enchilada bake is perfect for meal prep. You can assemble it a day in advance and keep it covered in the refrigerator until you're ready to bake. Just increase the baking time by a few minutes if it’s coming straight from the fridge to ensure it's heated through. For even longer storage, feel free to freeze the assembled enchiladas. Wrap individual portions tightly in foil to prevent freezer burn and store them for up to three months.

When reheating leftovers, I recommend using the oven rather than the microwave; this way, the tortillas stay crispy. Cover the dish with foil and heat at 350°F (175°C) for about 15–20 minutes, then remove the foil for another 5 minutes to allow the cheese to get bubbly again.

Variations and Serving Suggestions

You can easily customize this dish to suit your family's preferences. For a protein boost, consider adding cooked chicken or shredded beef alongside the vegetables. Alternatively, substituting the black beans with lentils is a fantastic vegetarian option that adds an earthy flavor while keeping it hearty. If you're looking for a creamier texture, a dollop of sour cream or avocado cream on top before baking adds richness to each bite.

Serving your enchiladas with a side salad or guacamole can elevate the meal. Fresh toppings like diced tomatoes, chopped green onions, or sliced jalapeños add brightness and flavor. Don’t forget a squeeze of lime for that refreshing zing; it contrasts beautifully with the rich, cheesy enchiladas.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can assemble the enchilada bake a day in advance and store it in the refrigerator until you're ready to bake.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.

→ Can I freeze this enchilada bake?

Yes, you can freeze it before baking. Just make sure to wrap it tightly in foil or transfer to a freezer-safe container.

→ What can I serve with this dish?

This enchilada bake pairs wonderfully with a side salad, guacamole, or sour cream.