Vegan Enchilada Casserole

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.

Course Main Course

Cuisine Mexican

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 410kcal

Author Marly McMillen

Ingredients

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)

Cups - Metric

Instructions

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 9x13 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.

Notes

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.

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.

Nutrition