Imagine enjoying this cheesy easy Vegan Enchilada Casserole. Layered with black beans, tortillas, and cheese, this absolutely scrumptious dish is ready in less than 30 minutes. It’s a perfect weeknight dinner!
Tis the season for busy days. Besides, when the weather is so nice or you have a life, you don’t want to spend your precious time inside cooking. Am I right?
This casserole is ready in 30 minutes, making it a perfect go-to weeknight favorite.
How to Make Vegan Enchilada Casserole
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the quick steps to make this meatless enchilada casserole.
- Cook veggies in an oiled skillet until tender.
- Add vegetable crumbles, beans, and frozen corn. Cook until heated through.
- Stir in 1/2 cup of the enchilada sauce in with the veggie crumble mixture.
- Layer one: Dip half of the tortillas in the enchilada sauce. Arrange them in the bottom of the casserole dish, followed by half of the veggie crumbles and some vegan nacho cheese sauce.
- Layer two: Dip the remaining half of the tortillas in the enchilada sauce and arrange them as the next layer, followed by the remaining veggie crumbles and cheese sauce.
- Bake uncovered for 15 to 20 minutes, until the cheese is golden brown on the edges.
- Let cool then add your favorite toppings and serve.
Key Ingredients for Enchilada Casserole
These are the key ingredients you’ll need for this vegan casserole recipe.
- Tortillas — I recommend using 5 or 6-inch corn tortillas. Flour tortillas work fine here as well.
- Veggie Crumbles — I normally use frozen veggie crumbles like Gardein, but if you’re using a faux meat product like Impossible Meats, you may need to precook the faux meat first. Follow the instructions on the package.
- Enchilada Sauce — We’re using homemade vegan enchilada sauce, but you can substitute store-bought.
- Vegan Cheese — I recommend using my Vegan Nacho Cheese Sauce, but you can substitute store-bought vegan cheddar shreds.
- Spices — I love using Homemade Taco Seasoning for this recipe.
Store leftovers in an airtight container in the fridge for up to 5 days. This casserole can also be frozen for up to 2 months.
Vegan Enchilada Casserole
- 1 tablespoon olive oil
- 1 cup chopped onions
- ½ teaspoon salt
- 1 tablespoon taco seasoning
- 1 tablespoon all-purpose flour (substitute gluten-free flour)
- 15 oz can tomato sauce
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 oz can green chilies
- ½ cup chopped red bell peppers
- 15 oz can black beans drained
- 2 cups veggie crumbles drained
- ½ cup frozen corn
- 12 corn tortillas (5 or 6 inch tortillas)
- 2 cups vegan nacho cheddar cheese sauce (see note)
For the Enchilada Sauce
- Heat the oil in a saucepan over medium heat until shimmering. Stir in the onion and cook for 3 to 5 minutes, until the onions are tender. Add the garlic and cook for one minute.
- Stir in the flour and spices and cook for another minute or so.
- Slowly stir in the vegetable broth, followed by the tomato sauce. Bring to a simmer (low boil) and then cook, stirring occasionally, for up to 5 minutes, until the sauce thickens. Set aside to cool slightly.
For the Enchilada Casserole:
- Preheat oven to 350°F/175°C. Coat a 9×13 baking dish with vegetable spray.
- Place a skillet over medium heat and add the olive oil. Cook until shimmering. Then stir in the onion and bell pepper. Cook for 2 to 3 minutes, until slightly tender. Stir vegetable crumbles, beans, and frozen corn. Cook until heated through, 1 to 3 minutes. (See notes below if using plant-based meats like Impossible).
- Stir in ½ cup of the enchilada sauce with the veggie crumble mixture.
- Dip half of the tortillas in the enchilada sauce, flipping them so both sides are coated. Arrange them in the bottom of the casserole dish.
- Spread half of the veggie crumble mixture over the tortillas. Add dollops of the vegan nacho cheese sauce across the veggie crumbles and use a spatula to gently spread it into a layer.
- Dip the remaining tortillas in the sauce, coating them on both sides. Add them as the next layer in the casserole dish, followed by the remaining half of the veggie crumbles and another cup of the vegan nacho cheese sauce.
- Top with the remaining cheese sauce.
- Bake uncovered for 15 to 20 minutes until the cheese is golden brown on the edges.
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What are Veggie Crumbles?Veggie crumbles are used in place of hamburger in recipes. You can buy them frozen (Gardein Beef Crumbles or Beyond Beef Crumbles). They’re typically a soy-based product or can be made from textured vegetable protein. Many of these are vegan and gluten-free. They’re convenient because you add them directly to the recipe without precooking. You can also use the new faux meat products, such as Impossible Ground, but these usually have to be cooked in a skillet before adding them to the recipe.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2021.