How to Make Plant-Based Tortilla Casserole + Homemade Enchilada Sauce

There's something about a hot vegan enchilada casserole that brings comfort on a cold day. So instead of making  Vegan Enchiladas, I decided to put my enchiladas in a casserole dish for an easy dinner. 

Since the holidays are hectic, I'm all about easy meals I can make ahead of time and cook when ready. Vegan enchilada is a casserole layered with vegetables, corn tortillas, and Vegan Nacho Cheese Sauce. 

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.

What ingredients are needed for vegan enchilada casserole?

• Corn or flour tortillas (I used corn tortillas)
• White or yellow onion
• Jalapeno
• Red Bell Pepper
• Corn
• Pinto Beans or black beans (I used pinto beans)
• Enchilada sauce (homemade recipe included or oil-free enchilada sauce of choice)
• Vegan Lentil Taco Meat (optional)
• Vegan Nacho Cheese Sauce
• Cilantro (garnish)
• Roma Tomatoes (garnish)
• Green Onions (garnish)

Homemade Enchilada Sauce or Enchilada Sauce of Choice

• Tomato sauce 
• Vegetable broth
• Apple cider vinegar
• Adobo chili pepper 
• Chili powder
• Smoked paprika
• Cmin
• Onion powder
• Garlic powder
• Salt

Alternative Quick and Easy Enchilada Sauce 

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

• Fire-roasted diced tomatoes
• Hatch green chili sauce

How to make vegan enchilada casserole

Begin the enchilada sauce by pouring 1/3 of the sauce on the bottom of an 8 X 8 casserole dish. As a result, the casserole won't stick to the bottom of the dish. 

Next, cut the tortillas in half and arrange them on top of the enchilada sauce crisis crossing half the tortillas into a sealed layer. Then,  add half the sauteed vegetables and beans, followed by half of the Vegan Nacho Cheese Sauce, followed by the Vegan Lentil Taco Meat(optional), and more enchilada sauce.  

Once the first layers are complete, repeat with more tortillas, beans vegetable mixture, lentil meat (if using), and Vegan Nacho Cheese  Sauce. Top with the rest of the enchilada sauce, and cover with aluminum foil for baking.

Baking vegan enchilada casserole

Bake the enchilada casserole immediately, or bake later. O bake it ahead of time and reheat the casserole when desired. 

• Preheat oven to 350 degrees
• Cook the vegan enchilada casserole covered for 40 minutes.
• Uncover and cook an additional 10 minutes
• Remove the casserole from the oven and cover it again with aluminum foil and allow it to set up for about 10 minutes.
• Or, bake the casserole, allow it to cool completely, and refrigerate until you are ready to reheat individual pieces or the entire casserole. 

FAQs

Do you love vegan Mexican food? If so, check out these yummy Mexican recipes.

• Vegan Taquitos
• The Best Ultimate Vegan Lentil Black Bean Burrito Ever
• Cauliflower Tacos
• Healthy Burrito Bowl
• Potato Tacos
• Walnut Meat Tacos
• Tofu Tacos
• Mushroom Chorizo Tacos
• Mexican Street Corn - Vegan!

Yield: 6 servings

Vegan Enchilada Casserole

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Take your enchiladas to the next level by layering them in a pan for a vegan enchilada casserole to die for. Layered with corn tortillas, vegetables, 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.

Print

Ingredients

Vegan Enchilada Casserole

• 10 corn or flour tortillas, cut in half (if choosing flour tortillas, buy the small ones the same size as corn tortillas)
• 1/2 white or yellow onion diced (1/2 cup)
• 1 red bell pepper, diced
• 1 jalapeno, deseeded and deveined, diced
• 1 cup frozen or fresh corn
• 1 15 ounce can pinto beans, rinsed and drained (or black beans)
• 2 cups of vegan nacho cheese sauce
• 2 cups lentil taco meat (optional)

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

• 2 cups tomato sauce 
• 2 cup vegetable broth 
• 1 Tablespoon Apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 adobo chili pepper + 1/2 teaspoon sauce from the can

Garnish

• 2 Roma tomatoes, diced
• 5 green onions, chopped
• 1/2 cup cilantro chopped

Instructions

Enchilada Sauce

1. Make the enchilada sauce by combining all the ingredients in a high-speed blender.
2. Blend until smooth.
3. Set aside

Sauteing the vegetables

1. In a skillet, saute onions until translucent.
2. Add red bell pepper, jalapeno, pinto beans, and corn.
3. Cook until heated through and all the fluid dissipates.

Prepare the Vegan Nacho Cheese Sauce

Prepare Lentil Taco Meat (optional layer)

Layering the vegan enchilada casserole

1. Begin by pouring 1/3 of the enchilada sauce in the bottom of an 8 X 8 casserole dish.
2. Spread the sauce evenly in the bottom.
3. Now, cut the tortillas in half, and place half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
4. Add 1/2 of the bean vegetable mixture.
5. Add 1/2 the lentil meat (if using)
6. Pour 1 cup of vegan nacho cheese sauce next.
7. Next, pour 1/3 of the enchilada sauce.
8. Repeat the layers, ending with the last 1/3 of the enchilada sauce

Baking

1. Preheat the oven to 350 degrees
2. Cover the casserole with a top or aluminum foil and cook for 40 minutes.
3. Remove the cover or casserole top and cook for 10 more minutes, uncovered.
4. Remove from the oven and cover again, allowing for the casserole to set up before cutting.
5. Cut into 6 pieces
6. Serve with fresh diced tomatoes, cilantro, and green onions.
7. The casserole can be cooked in advance and reheated piece by piece or by reheating the entire casserole.

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 635Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 325mgCarbohydrates 45gFiber 17gSugar 19gProtein 31g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me