Sunday Vegetable Enchilada Bake

Name: Sunday Vegetable Enchilada Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups corn tortillas; 2 cups shredded zucchini; 1 cup chopped bell peppers; 1 can black beans, drained and rinsed; 1 cup corn kernels; 2 cups enchilada sauce; 2 cups shredded cheese (cheddar or Mexican blend); 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste

Highlighted under: Baked Collection

I love a good Sunday gathering, and there’s nothing quite like a hearty, flavorful dish to share with family and friends. This Sunday Vegetable Enchilada Bake is a vibrant mix of fresh veggies, zesty enchilada sauce, and gooey cheese, all layered together to create a satisfying meal. It’s perfect for meal prep or serving a crowd, and the best part is that it’s incredibly easy to whip up. Trust me, everyone will be coming back for seconds!

Created by

Hester Lockwood

Last updated on 2026-01-12T02:01:34.373Z

One of my favorite memories is gathering with friends on a Sunday afternoon, enjoying food that fills not just our stomachs but also our hearts. The Sunday Vegetable Enchilada Bake has become a staple at these gatherings. Not only does it showcase an array of colorful vegetables, but the vibrant flavors of cumin and chili powder come alive, bringing everything together beautifully.

As I prepared this dish, I realized how much the layering method enhances the flavor. By mixing the vegetables with the enchilada sauce before layering, every bite gets a taste of all those delicious spices. I always choose a mix of zucchini, bell peppers, and black beans for a hearty filling that satisfies everyone.

Why You'll Love This Recipe
A delightful medley of fresh vegetables and spices.
Layers of cheesy goodness with a crispy top layer.
Perfect for weeknight dinners or special occasions.

Key Techniques for Perfect Enchiladas

When layering your enchilada bake, ensure that you slightly overlap the tortillas for maximum coverage of the filling and sauce. This helps prevent the tortillas from becoming too dry during baking. Also, using a combination of corn tortillas adds a wonderful texture; they'll become wonderfully soft yet slightly crisp at the edges when baked. Keep an eye on them toward the end of the baking time, as you'll want those edges to have a beautiful golden hue.

Don’t rush the sautéing process for your vegetables. Aim for perfectly tender zucchini and bell peppers—cook them on medium heat for about 5 to 7 minutes. This step not only enhances the vegetables' flavors but also releases excess moisture, preventing your bake from turning soggy. The spices—cumin and chili powder—should be added during the last few minutes of cooking to bloom their flavors fully, ensuring your vegetable mixture is fragrant and delicious.

Ingredient Insights and Substitutions

The cheese blend is crucial for achieving that delectable, creamy texture. While cheddar or a Mexican blend works beautifully, try using Monterey Jack for a milder taste, or even a smoky cheese for an unexpected twist. If you're aiming for a dairy-free version, opt for vegan cheese that melts well, ensuring you adjust the bake time to achieve that perfect ooey-gooey consistency without overcooking the veggies.

For a different flavor profile or added nutritional value, consider incorporating other vegetables like spinach or sweet potatoes. Simply sauté them alongside the zucchini and bell peppers. If black beans aren’t your favorite, pinto or kidney beans can easily replace them, or for a protein boost, cooked quinoa can be mixed in without altering the final taste too much.

Make-Ahead and Serving Suggestions

This Sunday Vegetable Enchilada Bake is excellent for make-ahead meals. You can assemble the dish a day in advance and store it in the fridge, covered tightly with foil to prevent drying out. When you're ready to bake, simply remove the foil and put it directly in your preheated oven. Just allow for an extra 5 to 10 minutes of cooking time since it’s coming cold from the fridge.

For serving, I love pairing this bake with a fresh side salad or a dollop of homemade guacamole. The creamy avocado compliments the spiciness of the enchilada sauce beautifully. Additionally, a sprinkle of fresh cilantro or a squeeze of lime right before serving brightens up the dish and adds a fresh note that balances the richness of the cheese.

Ingredients

Gather these fresh ingredients to create your delicious Sunday Vegetable Enchilada Bake:

Main Ingredients

2 cups corn tortillas
2 cups shredded zucchini
1 cup chopped bell peppers
1 can black beans, drained and rinsed
1 cup corn kernels
2 cups enchilada sauce
2 cups shredded cheese (cheddar or Mexican blend)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

Once you have everything ready, you'll be on your way to a mouthwatering meal!

Instructions

Follow these steps to whip up your Sunday Vegetable Enchilada Bake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a baking dish with a little olive oil.

Sauté the Vegetables

In a skillet over medium heat, heat olive oil. Add chopped zucchini and bell peppers, cooking until they soften. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes.

Layer the Ingredients

Spread a thin layer of enchilada sauce on the bottom of your baking dish. Place 1 layer of corn tortillas over the sauce. Add half of the vegetable mixture and top with a third of the cheese. Repeat the layers, ending with the tortillas covered in sauce and the remaining cheese on top.

Bake

Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.

Cool and Serve

Allow the dish to cool for a few minutes before slicing. Serve with a side salad or your favorite salsa.

Enjoy your homemade Sunday Vegetable Enchilada Bake!

Pro Tips

For extra flavor, try adding fresh cilantro or chopped avocado on top before serving. You can also use any vegetables you have on hand, such as spinach or mushrooms, to customize the recipe.

Helpful Tips for Storing

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheating can be easily done in the oven at 350°F (175°C) for about 15 minutes until warmed through, ensuring the top retains some of its original crispness. For longer storage, this dish freezes beautifully. Just make sure it's cooled completely before wrapping it tightly in foil and placing it in a freezer-safe container. It will last for up to 3 months in the freezer.

When you’re ready to enjoy frozen enchiladas, thaw them in the refrigerator overnight before baking. This method prevents uneven cooking while reheating. If you prefer to bake from frozen, increase the baking time significantly to about 1 hour covered with foil, then remove the foil for an additional 20-30 minutes until bubbly and heated through.

Troubleshooting Common Issues

One common issue is the tortillas breaking apart during assembly, which can happen if they are too cold or not pliable enough. To prevent this, warm the tortillas in a microwave wrapped in a damp paper towel for about 30 seconds. This softens them and makes them easier to handle without tearing during layering.

If your bake ends up too watery, it may be due to excess moisture from the vegetables or enchilada sauce. To combat this, allow your veggies to cool slightly after sautéing and be sure to use sturdy corn tortillas that won’t absorb too much liquid. Additionally, you can consider thickening your enchilada sauce or adding a cornstarch slurry to achieve a better consistency.

Variations to Try

Feel free to switch up the bean variety or add in some cooked protein, such as shredded chicken or pulled pork, for a heartier dish. If you want to keep it purely vegetarian, adding more fiber-rich ingredients like lentils or even chickpeas can enhance the texture and nutritional profile without complicating the flavors.

For a spicier kick, consider adding diced jalapeños or a few dashes of hot sauce to the vegetable mix. If you're feeling adventurous, try incorporating different types of cheese, such as pepper jack or feta, for a unique flavor twist that elevates the overall taste of your enchilada bake.

Questions About Recipes

→ Can I prepare this dish in advance?

Yes! You can assemble the enchilada bake a day ahead, just cover it and store it in the refrigerator. Bake it when you're ready to serve.

→ What can I serve with it?

This dish pairs perfectly with guacamole, sour cream, or a fresh green salad.

→ Can I make this dish vegan?

Absolutely! Just omit the cheese or use a plant-based cheese alternative.

→ How long will leftovers last?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.