Dutch Oven Vegetarian Enchilada Casserole
Layers of corn tortillas, sautéed vegetables, beans, cheese, and enchilada sauce baked in a Dutch oven—a camp-friendly Mexican-inspired casserole for easy group dinners.
Equipment
- 12" Dutch oven
- Long-handled spoon
- Knife
- Cutting board
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 large zucchini diced
- 1 large red bell pepper chopped
- 2 cloves garlic minced
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 2 cups shredded cheddar cheese
- 2 cups enchilada sauce red or green
- 10 small corn tortillas
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in Dutch oven over coals. Add onion, zucchini, bell pepper, and garlic; sauté 5–6 minutes until soft. Remove from heat.
- In Dutch oven, layer: tortillas, half the beans, half the vegetables, 1 cup enchilada sauce, 1 cup cheese. Repeat layers and top with remaining tortillas, sauce, and cheese.
- Cover Dutch oven and nestle in a bed of coals; add a few coals to the lid.
- Bake 30–35 minutes until cheese is bubbling and casserole is hot throughout.
- Remove from heat, cool 10 minutes, then sprinkle with cilantro and serve.
Notes
Build layers directly in the Dutch oven. Rotate oven and lid for even heating. This recipe feeds a crowd and is easy to serve at the table.