Vegan Enchilada Casserole

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!

For more easy vegan weeknight recipes, try this Easy Vegan Penne Pasta with Sausage or this Vegan Chicken Teriyaki.

A slice of vegan enchilada casserole sits on a plate. There's another slice on a plate behind it along with some veggies beside it.

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

Here are the quick steps to make this meatless enchilada casserole.

  1. Cook veggies in an oiled skillet until tender.
  2. Add vegetable crumbles, beans, and frozen corn. Cook until heated through.
    A veggie crumble mixture is cooking in a skillet. There is enchilada sauce drizzled over the top.
  3. Stir in 1/2 cup of the enchilada sauce in with the veggie crumble mixture.
  4. 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.
    A hand is dipping tortillas in enchilada sauce and arranging them in a casserole dish.
  5. 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.
    A hand holds an orange spatula, using it to spread cheese sauce over a casserole.
  6. Bake uncovered for 15 to 20 minutes, until the cheese is golden brown on the edges.
  7. Let cool then add your favorite toppings and serve.
Looking down on a casserole with lots of toppings, like chopped lettuce, tomatoes, and jalapeños.

Key Ingredients for Enchilada Casserole

These are the key ingredients you’ll need for this vegan casserole recipe.

Ingredients are spread across a white table. The labels next to them read, cherry tomatoes, enchilada sauce, black beans, tortillas, spices, cheese sauce, onions, and veggie crumbles.
  • 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.
Looking down on a vegan tortilla casserole with lots of colorful chopped veggies on top.

Serving Suggestions

We serve this casserole with Air Fryer Tortilla Chips and some Corn Salsa on the side. You can also add a layer of Sofritas to spice things up a bit. And don’t forget some spicy sriracha on the side!

Storage Tips

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 Mexican Food

If you love this vegan enchilada casserole, here are some more vegan Mexican food favorites:

A slice of enchilada casserole sits on a plate. There are cherry tomatoes in the background.

Vegan Enchilada Casserole

This Vegan Enchilada Casserole is an inexpensive and easy-to-make, healthy recipe for your quick and easy weeknight meals. Layers of tortillas are surrounded by saucy beans and veggie crumbles. It's all topped with tasty vegan nacho cheese sauce.
5 from 3 votes
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 410kcal


Enchilada Sauce

  • 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

Enchilada Casserole

  • 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.

(The products above contain sponsored links to products we use and recommend)


Use gluten-free flour to make this dish gluten-free
Use either flour or corn tortillas based on your preference
You can substitute vegan cheddar shreds for the vegan nacho cheese sauce.
Calories: 410kcal | Carbohydrates: 58g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1175mg | Potassium: 517mg | Fiber: 12g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 4mg

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.

3 Responses to Vegan Enchilada Casserole

  1. Avatar thumbnail image for MarlyElizabeth Grochulski Reply

    5 stars
    OMG, I made your recipe today Enchilada Veggie dinner was great

    • Avatar thumbnail image for MarlyMarly

      Thanks, Elizabeth! I’m so glad you liked this recipe! It’s so important to have a go-to favorite that’s easy to make too! ❤️

  2. Avatar thumbnail image for MarlyMaria powell Reply

    5 stars
    I love how these are cheap cheap to make and not doesn’t take long! Plus there were bursting with flavor when I tried them!

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