An easy vegan enchilada casserole layered with corn tortillas, black beans, and spinach, topped with a creamy dairy-free enchilada sauce and vegan cheese. It’s a family-friendly weeknight meal that’s ready in just 30 minutes!
When you need an easy meal that will make your family beg for seconds, this is it! My family loves Mexican food, as long as it’s not too spicy for the little ones. Taco Tuesday is always a big hit, with burrito bowls served with cilantro lime rice, air fryer tortilla chips, and salsa.
While I love all those meals, I think this vegan enchilada casserole might be my new favorite! Why? Because it’s so easy and quick to make and delicious and comforting.
My husband couldn’t get enough of it, and my kids gobbled it up and asked for seconds. This recipe is excellent for a large group, especially if they aren’t too keen on vegan food. They won’t miss the meat and will ask you for the recipe!
Jump to:
Why This Recipe Works
- Simple Ingredients
- Easy and Quick to Make
- Use Store-Bought or Homemade Enchilada Sauce
- Gluten-Free
- Dairy-free
- Vegan and Vegetarian
- Comforting Layers
Ingredients and Notes
Garlic and Onions: Mince the garlic, and dice the onions. I used a yellow onion, but you can also use red onions.
Red Pepper: Any bell pepper will work for this recipe. Use what you have on hand.
Frozen Corn: I find frozen corn the easiest, but you can also use canned or fresh corn if it’s in season.
Black Beans: Use a 15-ounce can of black beans. You can substitute the black bean for your favorite type of bean.
Seasoning: Chili powder, salt, and pepper are used to season the filling.
Enchilada Sauce: Use a vegan-friendly enchilada sauce. I use the one from Trader Joe’s. If you have extra time, you can make homemade enchilada sauce.
Corn Tortillas: I prefer to use yellow corn tortillas. Using corn tortillas makes this recipe gluten-free. However, you can also choose to use flour tortillas if you prefer. Opt for whole wheat tortillas for added fiber.
Spinach: I use leaf spinach, but you can also use frozen chopped spinach. Just be sure it is defrosted and all water is squeezed out. Otherwise, it will make your casserole soggy.
Vegan Cheese: I use Trader Joe’s vegan mozzarella, but any vegan cheese works. You can also choose to leave this ingredient out if you prefer.
Parsley or Cilantro: I prefer cilantro, but I had parsley on hand when making this dish, so I used that.
Green Onions: For garnish.
How to Make Vegan Enchilada Casserole
Step 1: Preheat the oven to 350 degrees Fahrenheit. In a sauté pan, add olive oil, garlic, and onions. Sauté for 2-3 minutes or until softened. Add the diced red pepper, corn, black beans, chili powder, salt, and pepper. Sauté an additional 5 minutes.
Step 2: In a 9-inch baking dish, add three tablespoons of enchilada sauce. Top with two corn tortillas. Spoon 1 ½ cups of the bean and vegetable sauté over the tortillas, then top with 1 cup of spinach and three more tablespoons of enchilada sauce.
Step 3: Repeat for a second layer. Top with two more corn tortillas, another layer of the bean and vegetable saute, spinach, and enchilada sauce.
Step 4: Add two more corn tortillas to the top of the casserole and the remaining enchilada sauce. Top with vegan cheese.
Step 5: Cover with aluminum foil, and bake for 15-20 minutes.
Step 6: Remove from the oven and top with chopped cilantro, parsley, and green onions. Cut into 9-12 squares. Serve immediately. Enjoy!
Frequently Asked Questions
Most enchiladas that are served at restaurants are not vegan-friendly. This is because they are stuffed with different meats and cheeses. Even those that are loaded with beans often also have cheese. The tortillas are vegan, and the enchilada sauce is usually vegan, but it’s what the enchiladas are filled with that is not vegan.
Yes! You can prepare the casserole up to a day in advance. When ready to serve, bake it in the oven for 15-20 minutes at 350 degrees Fahrenheit.
Yes! You can freeze this enchilada casserole. I recommend prepping it in an aluminum freezer-safe container. Seal it with a lid so that it is airtight. Then place in your freezer for up to 2 months. Transfer it to the refrigerator to defrost overnight, or put it directly in the oven when ready to serve. It will take longer to cook in the oven if it is frozen. I recommend baking it at 350 degrees Fahrenheit for 30-40 minutes when baking from frozen.
Expert Tips
- The part of this recipe that takes the longest is preheating the oven. Some ovens take longer than others to preheat. If you know you’re making this recipe, preheat your oven 20 minutes before you prepare the rest of the ingredients to ensure it’s hot and ready to go when you place the casserole in the oven.
- This recipe doesn’t require a lot of chopping, but to save yourself even more time when preparing this recipe, do a bit of meal prep and dice a few onions and peppers on the weekend so you have these ingredients ready to go. Then use 1 cup of chopped onions and 1 cup of diced peppers for the recipe.
- I use store-bought enchilada sauce to save myself time and simplify the ingredients. Trader Joe’s enchilada sauce is vegan-friendly. But if you don’t have a Trader Joe’s, many canned enchilada sauces sold in the grocery store are vegan. Just check the ingredient label to be sure.
How to Serve
Enjoy this casserole topped with diced avocado or guacamole. If you don’t have green onions, top it with finely chopped onion for added texture and flavor.
Serve alongside a simple garden salad or steamed or roasted vegetables.
How to Store and Keep
Cover and store in the refrigerator for up to 4 days. When ready to reheat, you can either place the casserole dish back in the oven to warm or place individual servings in a microwave-safe bowl and cover loosely with a paper towel to reheat.
More Mexican-Inspired Recipes!
Recipe
Vegan Enchilada Casserole
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 1 small yellow onion diced
- 1 red pepper diced
- 1 cup frozen corn
- 15 ounce can of black beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 corn tortillas
- 2 cups spinach
- 12 ounce vegan enchilada sauce
- ¼ cup vegan cheese
- 2 tablespoon cilantro roughly chopped
- 1 green onion chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a sauté pan, add olive oil, garlic, and onions. Sauté for 2-3 minutes or until softened. Add the diced red pepper, corn, black beans, chili powder, salt, and pepper. Sauté an additional 5 minutes.
- In a 9-inch baking dish, add three tablespoons of enchilada sauce. Top with two corn tortillas. Spoon 1 ½ cups of the bean and vegetable sauté over the tortillas, then top with 1 cup of spinach and three more tablespoons of enchilada sauce.
- Repeat for a second layer. Top with two more corn tortillas, another layer of the bean and vegetable saute, spinach, and enchilada sauce.
- Add two more corn tortillas to the top. Add the remaining enchilada sauce, and top with vegan cheese.
- Cover with aluminum foil, and bake for 15-20 minutes.
- Remove from the oven and top with chopped cilantro and green onions. Cut into 9-12 squares. Serve immediately. Enjoy!
Notes
-
- The part of this recipe that takes the longest is preheating the oven. Some ovens take longer than others to preheat. If you know you’re making this recipe, preheat your oven 20 minutes before you prepare the rest of the ingredients to ensure it’s hot and ready to go when you place the casserole in the oven.
-
- This recipe doesn’t require a lot of chopping, but to save yourself even more time when preparing this recipe, do a bit of meal prep and dice a few onions and peppers on the weekend so you have these ingredients ready to go. Then use 1 cup of chopped onions and 1 cup of diced peppers for the recipe.
-
- I use store-bought enchilada sauce to save myself time and simplify the ingredients. Trader Joe’s enchilada sauce is vegan-friendly. But if you don’t have a Trader Joe’s, many canned enchilada sauces sold in the grocery store are vegan. Just check the ingredient label to be sure.
- Cover and store for up to 4 days in the refrigerator.
- Freeze for up to 2 months.
- When ready to reheat from frozen cooking time will increase to 30-40 minutes.
Becky
I just made the enchiladas casserole today using whole wheat tortillas, it was soooo good! Will definitely make this again!
Christine
What a neat idea, layering instead of having to individually wrap each enchilada, which always inevitably ends in a big mess to clean up! Pinning bc cooking spinach is the only way I can get my 2-year old to his greens.
Savita
Loved the fact that this is vegan, and was full of flavors too. Great Recipe!!
Gina Abernathy
I love easy weeknight meals and this one is a keeper. Tasty and family approved.