Vegan Enchilada Casserole

5 from 3 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: squares

Calories: 168kcal

Author: Alison Corey

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

Tips for Making Vegan Enchilada Casserole

- 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.

Nutrition