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Vegan Enchilada Casserrole
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4.80 from 34 votes

Vegan Enchilada Casserole

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Entrees
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 462kcal


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)
  • ½ cup white or yellow onion diced
  • 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 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 ½ teaspoon of ground cumin seeds
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 adobo chili pepper + ½ teaspoon sauce from the can


  • 2 Roma tomatoes diced
  • 5 green onions chopped
  • ½ cup cilantro chopped


Enchilada Sauce

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

Sauteing the Vegetables

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

Prepare the Vegan Nacho Cheese Sauce

  • Prepare the vegan cheese sauce, and measure 2 cups.
  • Refrigerate or freeze the reamining cups.
  • Set aside.

Prepare the Lentil Taco Meat (Optional)

  • Prepare the lentil taco meat ahead of time and allow to cool before adding to the casserole.

Laying the 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 half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
  • Add ½ of the bean vegetable mixture.
  • Add ½ the lentil meat (if using)
  • Pour 1 cup of vegan nacho cheese sauce next.
  • Next, pour ⅓ of the enchilada sauce.
  • Repeat the layers, ending with the last ⅓ of the enchilada sauce


  • Preheat the oven to 350 degrees
  • Cover the casserole with a top or aluminum foil and cook for 40 minutes.
  • Remove the cover or casserole top and cook for 10 more minutes, uncovered.
  • Remove from the oven and cover again, allowing the casserole to set up before cutting.
  • Cut into 6 pieces
  • Serve with fresh diced tomatoes, cilantro, and green onions.


  • The casserole can be cooked in advance and reheated piece by piece or by reheating the entire casserole.
  • Allow the casserole to rest for at least 10 minutes covered before cutting. 
  • Serve with Mexican riceMexican 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 refrigerator for up to 5 days. 
  • To freeze, cut into individual pieces, and freeze for up to 3 months. When reheating, allow the enchilada casserole o thaw completely before reheating in the oven. 


Serving: 6g | Calories: 462kcal | Carbohydrates: 67g | Protein: 18g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 403mg | Potassium: 1030mg | Fiber: 15g | Sugar: 11g | Vitamin A: 2353IU | Vitamin C: 43mg | Calcium: 174mg | Iron: 6mg