Vegan Enchilada Casserole

I make this vegan enchilada casserole with refried beans, corn tortillas, and a rich homemade enchilada sauce. It is cheesy, saucy, packed with veggies, and comes together in just 35 minutes! This is one of those weeknight dinners I throw together if I am feeling lazy, but that does not stop my family from getting excited about it. 

These enchiladas are one of my favorite Mexican inspired comfort meals. When I want something warm, hearty, and full of the trademark Mexican flavors, this is what I make. This casserole version gives you all the saucy goodness without spending the evening rolling perfect restaurant-style enchiladas. I sometimes make this recipe instead of my usual vegan black bean enchiladas, as it is a bit quicker.

My inspiration behind this recipe is probably fairly obvious. We love Mexican food, but restaurant enchiladas are lacking in nutrients, loaded with cheese, and not vegan-friendly. I am not lying when I tell you that once I started making this casserole at home, my husband’s visits to Mexican restaurants have become nonexistent. And my kids need no convincing with this meal. I even forget that they are picky eaters! If this casserole is a bit too heavy for you, you should try my keto enchiladas. All the best parts of an enchilada with zero guilt. 

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🥘 Ingredients

Since this is a beloved staple in our house, I made sure to keep the ingredients simple and pantry-friendly, so that I can whip this up any time of the year!

Frozen bell peppers and corn kernels: I like using frozen bell peppers and corn for the convenience factor. This makes it super easy to prepare, no matter which vegetables are in season.

Refried beans: I always double-check the cans of refried beans, as some versions are not vegan or even vegetarian-friendly. I prefer using refried black beans, but refried pinto beans also work well. The beans act as a healthy substitution for the ground beef common in most enchilada recipes. 

Corn tortillas: I use corn tortillas when I want an entirely gluten-free meal. However, you are more than welcome to use whole wheat flour tortillas, or you could make your own low-carb almond flour tortillas.

Tomato sauce base: I use diced tomatoes with green chiles, vegetable broth, and tomato sauce to form the base of the casserole sauce. 

Spices: For this dish, my homemade taco seasoning is used for the filling, and a mix of ground cumin, dried oregano, garlic powder, and cayenne pepper or chili powder is added to the tomato sauce.

🔪 How To Make

This recipe goes quickly when I split it into three parts: the veggies, the sauce, and the quick assembly. It may seem like there are a lot of moving parts, but this is one of those meals that becomes second nature and can be made with your eyes closed. 

Sauté the vegetables: First, I preheat the oven to 350F. Then I saute the frozen peppers and corn in a non-stick skillet over medium heat, add the taco seasoning, and cook until the veggies are hot and flavorful.

Make the enchilada sauce: I heat the tomato sauce, diced tomatoes with green chiles, and remaining spices in a pot until warmed through.

Blend the sauce: Next, I use an immersion blender and add vegetable broth until the sauce has reached my desired consistency.

Warm the beans and tortillas: In a small pot, I warm the refried beans with taco seasoning for added taste. I gently heat my tortillas in the microwave so I can easily roll them without any cracks.

Assemble tortillas: Next, I spray my casserole dish with cooking spray. Then I spread a layer of refried beans down the center of each tortilla, and add the veggie mixture.

Roll it up: Then I carefully roll my tortillas, and repeat the process.

Layer: Now, I place the enchiladas in a single layer in the baking dish, seam side down.

Add sauce: Finally, I pour the enchilada sauce over the rolled tortillas. If you decide to use vegan cheese, this is where you would add it.

Bake: Then I bake covered with tin foil, for 10 to 12 minutes, uncover and bake for a further 7 to 9 minutes until hot and bubbly. To serve, I top it with chopped tomatoes, diced red bell pepper, parsley, cilantro, or scallions.

📖 Variations

I have tried so many variations of this casserole, it was hard to narrow it down. In the end, I decided to go with what my family loves the most. After all, they are my harshest critics. Ha!

Extra veggies: I add 1 cup of chopped baby spinach and 1 cup of diced zucchini to the skillet. This makes the filling more colorful, with a fresher flavor. 

Higher protein: Adding 1 cup of cooked quinoa into the refried beans is an excellent addition of more plant- based protein. I like having this version on days that my family is more physically active and needs more energy.

Tofu meatball filling: On days when I have a bit more time to spare, I like to add my tofu meatballs to the tortillas instead of refried beans. My kids love these meatballs, and I incorporate them wherever I can. 

🍽 Serving Suggestions

This enchilada casserole pairs so well with all of the traditional Mexican sides. Personally, I really enjoy mine with a generous spoonful of healthy guacamole and topped with a little bit of pineapple pico de gallo. 

If my husband is especially hungry, I serve it with rice and a side serving of my tomatillo salsa verde. I have also made this as part of a three course mexican themed dinner, where I served vegan jalapeno poppers to start, and finished off with baked vegan churros with chocolate sauce. Do I even need to tell you how well that went down? 

🧊 Storing And ♨️ Reheating

Refrigeration: I let the casserole cool completely, then store any leftovers in an airtight container in the fridge for up to 4 days.

Freezing: Leftovers can be stored in a freezer-safe container and kept for up to 3 months. I always thaw it in the fridge overnight before reheating.

Reheating: I reheat in the oven at 350F for 10 to 15 minutes until hot. If I am using the microwave, I cover it and heat it in short bursts so the tortillas stay soft. 

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4.86 from 14 votes

Vegan Enchilada Casserole

I make this vegan enchilada casserole with refried beans, corn tortillas, and a rich homemade enchilada sauce. It is cheesy, saucy, packed with veggies, and comes together in just 35 minutes! This is one of those weeknight dinners I throw together if I am feeling lazy, but that does not stop my family from getting excited about it. 

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Vegan

Servings: 5 servings

Calories: 300kcal

Author: Anjali Shah

Ingredients

• ▢ 10 small corn tortillas 70 calories each
• ▢ 30 oz canned tomato sauce
• ▢ 15 oz canned fire roasted diced tomatoes with chiles
• ▢ 1 tsp dried oregano
• ▢ 1 tsp ground cumin
• ▢ 1 tsp garlic powder
• ▢ 1 cup vegetable broth
• ▢ 10 oz package Frozen bell pepper mix
• ▢ 10 oz package Frozen yellow corn mix
• ▢ 15 oz can refried black beans
• ▢ 2-3 tsp Taco seasoning more to taste
• ▢ 1 dash cayenne pepper optional
• ▢ ½ tsp salt more to taste
• ▢ 1 cup vegan cheddar cheese shreds optional

Instructions

• ▢
  Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning and salt to taste. Cook for 10-15 minutes until the peppers are heated through.
• ▢
  Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
• ▢
  Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
• ▢
  Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp vegan cheese (if using), roll.
• ▢
  Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining vegan cheese (if using).
• ▢
  Bake, covered with foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min (if using vegan cheese, bake until vegan cheese is melted and bubbly).

Notes

 

• My #1 Secret Tip for this vegan enchilada casserole recipe is to always warm the tortillas before rolling. Cold corn tortillas crack easily. I have been frustrated enough times to know that this step makes your rolling process easy!
• Roll tight: I like rolling the tortillas snugly, so the filling stays inside and the enchiladas bake into a clean layer. 
• Keep your sauce smooth: A smooth sauce coats every enchilada evenly and bakes well.
• Sauce thickness matters: I always add my broth slowly so that I can control the thickness. A watery sauce can turn your tortillas into a soggy mess. You will end up with soup instead of a casserole. 
• Cheese upgrade: If I want a cheesy finish without vegan cheese, I sprinkle two tablespoons of nutritional yeast into the beans. 
• Rest before serving: No matter how eager my family is to tuck in, I make sure my casserole has 5 minutes to rest after baking. This allows the filling and sauce to settle, and makes plating cleaner and easier. 

Nutrition

Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 38g | Protein: 13.2g | Fat: 7.9g | Sodium: 378mg | Fiber: 7.8g | Sugar: 2.8g