A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!
- 2–3 tablespoons of water or vegetable broth
- 1 cup diced white onion
- 5 large garlic cloves, minced
- 1/2 cup corn
- 1 cup diced bell pepper
- 1 (15.5 oz.) can black beans, drained and rinsed
- 2/3 cup cilantro, roughly chopped
- 3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
- 11 corn tortillas*
Homemade Enchilada Sauce:
- 1 (8 oz.) can tomato and chilis*
- 1 (8 oz.) can tomatoes
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
Top with (optional)
- 1/4 cup cilantro
- 2–3 tablespoons chopped green onions
- Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
- Prepare the filling: In a medium pan 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 in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.
- Prepare the sauce: In a high-speed blender, add in all of the ingredients for the sauce except for the salt and pepper. Blend until smooth and season with salt and pepper to taste. Transfer the sauce into a medium saucepan over medium-low heat and warm, covered, for 8-10 minutes or until thickened. Set aside.
- Assemble the casserole: Evenly distribute a thin layer of sauce to the bottom of the baking dish. Douse a tortilla in the sauce, being sure to cover both sides, and then set it into the bottom left of the dish. Repeat with a second tortilla and add that into the top left of the dish. Grab a third tortilla and cut it in half. Douse each half in sauce and then add one half onto the bottom right and the other on the top right. These tortillas are used to help create an even layer and fill any blank space that is not covered since they are round. Refer to the photos in the post if this does not make sense. Add in a layer of the vegetable mixture, along with a handful of chopped cilantro and about 3 tablespoons of cheese. Repeat these layers until you reach the top of the dish, and then add a final layer of wet tortillas. Dump the remaining sauce on top, and then top that with any remaining filling. Liberally add cheese sauce to the top of the casserole.
- Place into the oven and bake for 20-25 minutes. Remove and allow it to cool for at least 10 minutes.
- Top with cilantro and green onions, then dig in!
- The tomatoes with chilis are pretty spicy, so if you are not good with spice we recommend just subbing in another 8 oz. can of just tomatoes.
- You can opt for any cheese of your choice, including shredded vegan cheese that you can pick up from the store.
- The nutrition facts do not take into consideration the addition of vegan cheese or cheese sauce.
- Shredded vegan chicken would go great in this!
- Category: Entree, Lunch, Dinner
- Cuisine: Vegan, Oil Free, Gluten Free
Keywords: Entree, Lunch, Dinner, Vegan, Enchilada, Casserole, Mexican, Oil Free, Gluten Free