Saturday, January 2, 2021

Vegan Enchilada Casserole


Vegan Enchilada Casserole

A vegan enchilada casserole that's full of flavor and easy to make ahead. Lots of protein and hidden vegetables make this the perfect meal for everyone!



  • 1/2 cup of corn
  • 1 cup diced bell pepper
  • 1 cup diced white onion
  • 2/3 cup coarsely chopped cilantro
  • 5 large garlic cloves, minced
  • 11 corn tortillas *
  • 1 can (15.5 oz) black beans, drained and rinsed
  • 2 to 3 tablespoons of water or vegetable broth
  • 3/4 cup vegan cheese (we used 1/2 recipe of our chipotle cheddar cheese)

Homemade enchilada sauce:

  • ½ teaspoon garlic powder
  • 1 can (8 oz) tomatoes
  • 1 teaspoon of ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon of salt, to taste
  • 1 can (8 oz) tomato and chili peppers *
  • 1 teaspoon ground chili powder
  • Freshly ground black pepper, to taste

Top with (optional)

  • 1/4 cup cilantro
  • 2 to 3 tablespoons of chopped green onions


First, preheat the oven to 350 ° F and prepare a medium saucepan. The baking dish we used was 10 × 8 ".

Then, prepare the filling: In a medium skillet over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add corn and peppers and continue to sauté for 3 more minutes, adding more water or broth as needed to avoid scorching. Mix the black beans and set aside.

Prepare the sauce: In a high speed blender, add all the sauce ingredients except the salt and pepper. Mix until smooth and season with S&P to taste. Transfer the sauce to a medium saucepan over medium-low heat and heat, covered, for 8 to 10 minutes or until thickened. Put aside.

Assemble the casserole dish: evenly distribute a thin layer of sauce at the bottom of the baking dish. Dip a tortilla in the sauce, making sure to cover both sides, then place it in the lower left corner of the dish. Repeat with a second tortilla and add it to the top left of the dish. Take a third tortilla and cut it in half. Drizzle each half with sauce then add one half at the bottom right and the other at the top right. These tortillas are used to help create an even layer and fill any empty space that is not covered because they are round. Refer to the photos in the post if that doesn't make sense. Add a layer of the vegetable mixture, a handful of chopped cilantro and about 3 tablespoons of cheese. Repeat these layers until you reach the top of the dish, then add a final layer of wet tortillas. Pour the rest of the sauce on top, then add the rest of the filling. Generously add the cheese sauce on top of the pan.

Place in the oven and bake for 20 to 25 minutes. Remove and let cool for at least 10 minutes.

Garnish with cilantro and green onions, then dig in!


Tomatoes with chili peppers are quite spicy, so if you are not good with spices, we recommend that you just add an extra 8 oz. can of tomatoes only.

You can go with any cheese you like, including grated vegan cheese which you can pick up at the store.