Mexican Veggie Casserole Bake can be served as a main course, as a side dish, as a filling for tacos or burritos, or serve it with pasta or mashed potatoes for a fun twist.
Place the chopped veggies, drained beans, enchilada sauce, sour cream, and 1 & ½ cups of the shredded cheese in a large bowl and mix well to coat all veggies. Pour the veggies and sauce into a large oven-proof casserole dish.
Cover the casserole dish with aluminum foil, and bake in the preheated oven for 40 minutes.
Carefully remove the casserole dish from the oven, and take the foil off the top. Sprinkle the remaining ½ cup of cheese over the top, and place back in the oven for 5 minutes, or until the cheese has melted.
Remove from oven and allow to sit for 5 minutes before serving. Sprinkle with cilantro if desired.