Say hello to guilt-free indulgence with our Vegetarian Enchilada Casserole. This casserole is a perfect twist on the classic, offering a hearty, meat-free delight that’s sure to satisfy!
Casseroles are a big hit in my house, and they make good leftovers to take to work. They are easy to portion, fit nicely into Tupperware containers, and are easy to eat on the job.
I’ve been working on coming up with an easy vegetarian casserole that doesn’t taste like it’s healthy. Practically everything tastes better with some enchilada sauce and cheese on it, so here we are with this lentil enchilada casserole.
Table of Contents
Reasons to Love This Casserole
- Lentils in the casserole are packed with protein, fiber, and essential minerals.
- I love that this vegetarian enchilada casserole is so flavorful. The combination of spices, lentils, and sauce creates a rich and savory flavor profile that’s irresistible.
Recipe Ingredients
- Enchilada Sauce: This sauce is key for its rich, traditional Mexican flavor, imparting a mild yet savory taste.
- Chopped Green Chilies: These add a subtle heat and a distinct, tangy flavor.
- Shredded Monterey Jack Cheese: It offers a creamy, melting quality and a mild, buttery flavor.
See the recipe card for full information on ingredients and quantities.
Variation
For a twist on the cheese in Vegetarian Enchilada Casserole, mix sharp cheddar cheese with pepper jack for extra flavor and spice. Alternatively, mozzarella or provolone offer creaminess, while feta or goat cheese adds tang. For a vegan option, use a meltable vegan cheese substitute.
How to Make Vegetarian Enchilada Casserole
Step #1: Preheat the oven to 375°F (190°C). Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil, then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes).
Step #2: Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes).
Step #3: Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese.
Step #4: Pour half of a can of enchilada sauce into the bottom of a 9×13″ casserole dish. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Top the tortillas with half of the quinoa-lentil mixture.
Step #5: Use 6 more of the corn tortillas to cover the quinoa-lentil mixture. Pour another half-can of enchilada sauce over the tortillas. Scoop the remaining quinoa-lentil mixture into the pan, cover it with the remaining 6 tortillas, and pour the last half-can of enchilada sauce over the top. Scatter the remaining cheese over the top of the dish, cover tightly with foil, and bake in the preheated oven for 25 minutes.
Step #6: After 25 minutes, remove the foil and switch the oven over to broil. Broil for 1 to 3 minutes, until the cheese has become bubbly and brown. Allow to rest for 5 to 10 minutes prior to slicing. Garnish with desired toppings and serve.
Expert Tip
Lightly toast the tortillas before assembling the casserole. Toasting them in a dry pan or briefly in the oven until just slightly crispy helps prevent them from becoming too soggy when layered with the sauce and filling.
Frequently Asked Questions
Absolutely! Feel free to incorporate spices such as ground cumin, paprika, chili powder, or garlic powder into the lentil and quinoa mixture. These spices can enhance the dish’s flavor, adding depth and a touch of warmth to your recipe.
Yes, you can certainly add more vegetables to the casserole. Consider including bell peppers, onions, spinach, or zucchini for added nutrition and flavor. Sauté them with the mushrooms or mix them into the lentil-quinoa blend for a delicious and wholesome twist.
Storage Info
To store the Vegetarian Enchilada Casserole, place it in an airtight container and refrigerate for up to 3-4 days. You can freeze it for up to 2 months. Simply wrap the casserole (or individual portions) tightly with aluminum foil or plastic wrap before freezing.
To reheat, thaw in the refrigerator if frozen, then warm in the oven at 350°F (175°C) until heated through, which usually takes about 20 minutes. Avoid microwaving to maintain the best texture.
Vegetarian Enchilada Casserole Recipe
Ingredients
- 1 1/2 cups brown lentils
- 1 cup red quinoa
- 1 lb brown mushrooms
- 1 tbsp extra virgin olive oil
- 2 14.5 ounce cans Old El Paso™ Mild Red Enchilada Sauce, divided
- 2 4.5 ounce cans Old El Paso™ Chopped Green Chiles
- 1 lb shredded monterey jack cheese - divided
- 18 corn tortillas
- Optional Toppings: jalapenos, cherry tomatoes, scallions, cilantro, avocado, sour cream
Instructions
- Preheat the oven to 375°F (190°C). Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil, then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes).
- Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes).
- Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese.
- Pour half of a can of enchilada sauce into the bottom of a 9×13" baking dish. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Top the tortillas with half of the quinoa-lentil mixture.
- Use 6 more of the corn tortillas to cover the quinoa-lentil mixture. Pour another half-can of enchilada sauce over the tortillas. Scoop the remaining quinoa-lentil mixture into the pan, cover it with the remaining 6 tortillas, and pour the last half-can of enchilada sauce over the top. Scatter the remaining cheese over the top of the dish, cover tightly with foil, and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and switch the oven over to broil. Broil for 1 to 3 minutes, until the cheese has become bubbly and brown. Allow to rest for 5 to 10 minutes prior to slicing. Garnish with desired toppings and serve.
NOTES
Nutrition
This is fantastic! I’ve made it twice now for Sunday family dinner, and everyone loved it. It’s flavorful and perfect for feeding a crowd.
The idea is great, and with pre-made ingredients (i.e., El Paso or Ortega, or whatever is your fave!), it comes together in ZERO time! I grow so many varieties of chiles and freeze them that I just grab a couple out of the freezer. And I generally DO make my own enchilada sauce with canned tomatoes/dried chiles (again, that is more because I grow them, so I have them on hand!!!). And, in something like this, I just personally prefer omitting the quinoa or using brown rice (in my trial, I just left it out and made an elote-style corn side dish).
BUT DO NOT BE FOOLED!!! Lentils will fool any carnivore!!! They sub in GORGEOUSLY for any ground meat and, in this, the texture is SO GOOD!!! We’ve used them in Chili, Enchiladas, any place you’d use ground meat (including soups!), and my husband, who is NOT vegetarian, will flat-out tell you, “I don’t miss the meat! It FEELS like I’m eating meat!” The lentil texture is just enough chew to mimic it! And you cannot tell the difference, from taste (I’m NOT vegetarian, so I always sub broth instead of water, and I think it give it more umami – I know you used mushrooms in this, which would 100% do the trick, but I’m allergic, so I gotta improvise!). SERIOUSLY – do NOT be afraid to sub lentils!!! They cook up quick (black lentils require more time, but tan/green/red ones within 1/2 hour, for real!!!), and they are SO CHEAP!!! With meat costs going through the roof, I’ve stocked up!!! This is gonna be in the monthly rotation, 100%!
Hi Chrissie, I love your comments here! – Linda
It was good. I sauteed the mushrooms with minced onion & green pepper that I also threw in the food processor. I added some cumin, garlic & onion powder, oregano and smoked paprika to this and also tossed in some diced jalapeños. Pretty good! I think next time I’ll switch out the quinoa for brown rice to give it more of a “meaty” bite.
This was okay. It made a huge amount, which meant lots of leftovers. Yet ultimately I doubt I’ll make it again because the quinoa-mushroom-lentil filling was so mushy, and it tasted underseasoned. If I were to make it again, I would bump up the taste by using a homemade enchilada sauce (I like Alton Brown’s version from his Mexican lasagna), and I would add some liquid smoke and/or some fish sauce to increase the umami taste. As written, the recipe also dirties a few pans; I mixed up everything in the stock pot that the lentils and the quinoa had cooked in instead of a separate bowl.
Hi Marsha! Did you saute the mushrooms separately, or cook them with the quinoa and lentils? This could account for the excess moisture you mentioned.
Thanks for responding to my review. I didn’t find excess MOISTURE, I found excess MUSHINESS as well as blandness. And I sauteed the mushrooms separately.