Vegan Enchilada Casserole | Cathy’s Vegan Kitchen

Take your enchiladas to the next level by layering them in a pan vegan enchilada casserole To die for. This vegan enchilada casserole recipe is easy, so you’ll never make another enchilada roll again!

Enchilada casserole served on a plate on the table.

Something about a hot vegan enchilada casserole brings comfort on a cold day. So instead of making vegan enchiladas, I made a vegan enchilada casserole recipe by layering the ingredients in a casserole dish for an easy dinner.

Since weekdays are busy, I’m all about easy meals that I can make ahead of time and cook when ready. Layer veggies, corn tortillas, and vegan nacho cheese sauce in a vegan enchilada casserole for a delicious meal.


Another bonus to this recipe is that I can make it ahead of time and then bake it whenever I want. Sometimes, I even bake it ahead of time and reheat the enchilada casserole.

Recipe ingredients

Pinto beans, corn, jalapeños, onions, garlic, and red bell peppers are cooking in a pot on the stove with a wooden spoon.
  • Corn Tortillas: Corn tortillas are both gluten-free and oil-free. They have a firm texture that’s perfect for layering in a casserole.
  • White Onion: White onions are commonly used in salsa and other Mexican recipes.
  • jalapeño: Jalapenos, although considered hot, are actually not very spicy if their seeds and veins are removed.
  • Red pepper bells: Red bell peppers are sweeter than green peppers and add sweetness to casseroles.
  • corn: Corn adds sweetness and substance to an enchilada casserole recipe.
  • Pinto beans or black beans: I use pinto meats because they are meaty and hold up well while cooking.
  • Enchilada Sauce: I made my own enchilada sauce which is included in the recipe.
  • Vegan Lentil Taco Meat: I make vegan taco meat from lentils. This is an optional component.
  • Vegan Nacho Cheese Sauce: I make a vegan nacho cheese sauce from carrots and potatoes.
  • Cilantro (garnish): I love adding cilantro to any vegan Mexican dish.
  • Roma Tomatoes (Garnish): I used Roma tomatoes because they have few seeds and are easy to dice without a mess.
  • Green Onion (Garnish): Green onions add a little onion flavor and a nice green garnish.

sauce ingredients

  • Tomato Sauce: I love organic tomato sauce. A tomato naturally has three tastes: sweetness, acidity and umami. The trick to a flavorful tomato sauce is to balance or emphasize these three flavors.
  • Vegetable Broth: Vegetable broth is made with vegetables boiled in water to create a flavorful liquid.
  • Apple Cider Vinegar: Apple cider vinegar tastes tart, tangy, or slightly sweet with a sour taste.
  • Adobo Chili Peppers: Adobo sauce is made with chili powder, vinegar, sugar, garlic, and herbs
  • Chili Powder: Chili powder is commonly used as a spice made from chili base and cumin and garlic powder.
  • Smoked Paprika: Smoked paprika has a smoky and spicy flavor with a hint of sweetness.
  • Cumin: Cumin is rich and hearty, earthy and warm, with an edge of citrus.
  • Onion Powder: Onion powder provides an extra onion flavor.
  • Garlic Powder: Garlic powder is dried garlic. It adds another delicious layer to this enchilada casserole.
  • Salt: Salt enhances the ingredients in enchilada casserole recipes.

Substitute sauce ingredients

Another option for a quick and easy enchilada sauce for a vegetarian enchilada casserole recipe is to combine two simple ingredients:

How to Make a Casserole

Spread enchilada sauce on bottom of an 8x8 pan with sliced ​​tortillas on top of sauce overlapping each other.

Start the enchilada sauce by pouring ⅓ of the sauce into the bottom of an 8 x 8 casserole dish. As a result, the casserole will not stick to the bottom of the dish.

Next, cut the tortillas in half and arrange on top of the enchilada sauce crisis and cross the tortilla halves in a sealed layer. Then, add half of the roasted vegetables and beans, half of the vegan nacho cheese sauce, vegan lentil taco meat (optional), and more enchilada sauce.

Layer vegan cheese sauce and vegetables and corn tortillas on top of enchilada sauce in an 8 x 8 pan on the counter.

When the first layers are complete, repeat with more tortillas, beans, vegetable mixture, lentils (if using), and vegan nacho cheese sauce. Top with remaining enchilada sauce, and cover with aluminum foil to bake.

A second layer of ingredients is added on top of the first layer in an 8 x 8 pan on the counter.

Cooking instructions

Bake the enchilada casserole immediately or later. Bake the Vegan Enchilada Casserole recipe ahead of time and reheat the casserole when desired.

  • Preheat the oven to 350 degrees
  • Cook the Vegan Enchilada Casserole, covered, for 40 minutes.
  • Uncover and cook for an additional 10 minutes.
  • Remove the casserole from the oven and cover again with aluminum foil and let set up for about 10 minutes.
  • Or, bake the casserole, let it cool completely, and refrigerate until you’re ready to reheat individual pieces or the entire casserole.
Slices of enchilada casserole on a plate garnished with green onions, cilantro and Roma tomatoes.

Recipe FAQs

What is the difference between burritos and enchiladas?

While enchiladas and burritos have similar ingredients, burritos typically use flour tortillas. Enchiladas, on the other hand, use corn tortillas.

Can I use flour tortillas for enchilada casserole?

Yes. Flour tortillas work too. However, flour tortillas are not gluten-free unless you purchase gluten-free tortillas.

What do you serve with enchilada casserole?

Mexican street corn salad, black beans and rice, lime, cilantro rice, chips, and salsa are great side dishes for this vegan enchilada casserole recipe.


  • As a shortcut, opt for canned or jerky enchilada sauce.
  • An enchilada casserole can be made with just the vegetables without the lentil taco meat.
  • Or choose a different taco layer filling like walnut taco meat, mushroom chorizo ​​taco meat, or jackfruit carnitas.
  • Another option is to use prepared brown lentils. I used Trader Joe’s steamed brown lentils.
  • Cover the bottom of the pan with a thin layer of enchilada sauce to prevent the tortillas from sticking to the bottom of the casserole.
  • Let the enchilada casserole sit, covered, for at least 10 minutes before serving. Otherwise, the casserole won’t hold together.

Instead of making individual enchilada rolls, make a quick and easy vegan enchilada casserole that the whole family will love!

Other Mexican Recipes to Try

If you like this vegan enchilada casserole recipe, give us a 5-star review and comment below. We want to hear from you!

📖 Recipe

Vegan Enchilada Casserole

Vegan Enchilada Casserole

Cathy Carmichael

Take your enchiladas to the next level by layering them in a pan for a vegan enchilada casserole. Layered with corn tortillas, veggies, lentil taco meat, and oil-free vegan cheese sauce, this casserole can be made ahead of time and baked when you’re ready to eat.

Q. Time 15 minutes

cooking time 50 minutes

total time 1 hours 5 minutes

course entry

cuisine mexican

serving 6 serving

calories 462 kcal


Vegan Enchilada Casserole

Homemade enchilada sauce or enchilada sauce of choice (15 ounce can)


Fry the vegetables

  • In a skillet, fry the onion until translucent.

  • Add red bell pepper, jalapeño, pinto beans and corn.

  • Cook until heated through and all the liquid has dissipated.

Prepare the vegan nacho cheese sauce

  • Prepare the vegan cheese sauce and measure out 2 cups.

  • Refrigerate or freeze remaining cups.

  • Set aside.

Prepare the lentil taco meat (optional)

Baked Vegan Enchilada Casserole

  • Begin by pouring ⅓ of the enchilada sauce into the bottom of an 8 x 8 casserole dish.

  • Spread the sauce evenly on the bottom.

  • Now, cut the tortillas in half and place one half of them in the base of the casserole pan, overlapping each other to form a tortilla layer.

  • Add ½ of the bean-vegetable mixture.

  • Add half the lentils (if using).

  • Pour 1 cup vegan nacho cheese sauce on the side.

  • Next, pour ⅓ of the enchilada sauce.

  • Repeat layers ending with last ⅓ of enchilada sauce


  • Preheat the oven to 350 degrees

  • Cover the casserole with a lid or aluminum foil and cook for 40 minutes.

  • Remove the cover or top of the casserole and cook for 10 minutes, uncovered.

  • Remove from the oven and cover again, allowing the casserole to set up before cutting.

  • Cut into 6 pieces

  • Serve with fresh chopped tomatoes, cilantro and green onions.


  • The casserole can be cooked in advance and reheated in slices or reheated the whole casserole.
  • Allow the casserole to rest, covered, for at least 10 minutes before cutting.
  • Serve with Mexican rice, Mexican chopped salad, or Mexican street corn.
  • For shortcuts, use canned or jarred enchilada sauce, plain lentils, and store-bought vegan cheese.
  • This vegan enchilada casserole stays fresh in the fridge for up to 5 days.
  • To freeze, cut into individual pieces and freeze for up to 3 months. When reheating, allow the enchilada casserole to thaw completely before reheating in the oven.


Worship: 6gCalories: 462kcalSugars: 67gProtein: 18gFat: 3gPolyunsaturated Fats: 2gCholesterol: 7mgSodium: 403mgPotassium: 1030mgFiber: 15gSugar: 11gVitamin A: 2353IUVitamin C: 43mgCalcium: 174mgIron: 6mg

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