Vegan Enchilada Casserole
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This healthy Vegan Enchilada Casserole recipe is a quick and easy weeknight meal, ready in just about 30 minutes. Packed full of flavor, this Mexican meal is a lightened up version of a family favorite, so you can enjoy it guilt free!
My family and I love Mexican food, and whenever we’re at a Mexican restaurant my husband, without fail, will order enchiladas. Sometimes he’ll mix it up with a taco, but there will always, always be enchiladas.
I don’t blame him, I mean, enchiladas are really tasty. The warm, cheesy goodness along with the spicy sauce is almost too hard to resist.
Unfortunately most restaurant enchiladas are full of fat, and there are rarely vegan versions. Even the vegetarian versions are simply filled with cheese. They’re not the most exciting enchiladas, and no veggies for a balanced meal!
I decided to make a vegan enchilada casserole at home that was still as flavorful as the restaurant kind, but much healthier. It was a success: the whole family loved them! It’s become a staple in our house.
This vegan Mexican casserole is an easy dinner recipe that has become one of my family’s favorite things to eat! The best part of this recipe is that it is a guaranteed crowd-pleaser for meat eaters, vegetarians, and vegans alike!
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👩🍳 Why This Recipe Works
- Vegan Friendly
- Full of Veggies
- Healthy Comfort Food
- Perfectly Spiced
- Family Friendly
- Easy Recipe
- Great for Busy Weeknights
- Tastes even better the next day!
🥘 Ingredients
Vegetables: Frozen bell peppers and corn are used to create the filling. This makes it super easy to prepare this recipe all year no matter what vegetables are in season.
Refried Beans: Be sure to use a can of vegetarian refried beans, as some versions are not vegan or vegetarian friendly. Check the ingredient label. I like to use refried black beans, but refried pinto beans would also work. The beans add protein and make this recipe super filling, and are a healthy substitution for the ground beef you’d find in most enchilada recipes.
Diced Tomatoes With Green Chiles, Vegetable Broth, and Tomato Sauce: To form the base of the vegan enchilada casserole sauce!
Gluten-Free Tortillas: I like to use corn tortillas because they are gluten-free and also a healthier alternative to white tortillas. You can also use sprouted whole grain tortillas, or whole wheat flour tortillas, or almond flour tortillas if you prefer.
Spices: Taco seasoning is used to season to the filling, while a combination of dried oregano, cumin, and cayenne or chili powder is combined with tomato sauce and diced tomatoes to create a rich homemade enchilada sauce. For more heat, feel free to add some crushed red pepper flakes.
🍽 Equipment
📖 Variations
Vegetarian Enchiladas: You can easily make these Vegan Enchiladas vegetarian by adding a regular Mexican cheese blend or shredded monterey jack or pepper jack cheese to top this plant based enchilada casserole.
Add More Veggies: a variety of fresh vegetables – red onion or yellow onion, squash, roasted potatoes, roasted sweet potatoes, roasted cauliflower, carrots, diced poblano peppers, and fresh spinach all would taste great in this recipe!
Toppings: I like using fresh cilantro, diced avocado, and sliced jalapeños, but you could also try guacamole, pico de gallo, or any Mexican inspired toppings you like!
Change The Protein: If you don’t like beans, leave them out and use quinoa for added protein. Or, instead of refried beans use black beans or another bean of choice for this meatless enchilada casserole. Crumbled or diced tofu would also work well.
Vegan Cheese Shreds: Enchiladas are known for being cheesy, and an easy way to add that element is to use vegan cheddar cheese shreds. You could also add nutritional yeast to either the beans or veggie mixture for a cheesy flavor, or make a cashew cream “cheese sauce” to top this vegan enchilada casserole!
🔪 Instructions
Step 1: Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and sauté (with no olive oil) on medium heat. Add a healthy serving of taco seasoning to taste. Cook the vegetable mixture for 10-15 minutes until the peppers are heated through.
Step 2: Heat 2 cans of tomato sauce, diced tomatoes with green chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy.
Step 3: 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).
Step 4: 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).
Step 5: Now it’s time for assembly! In a large casserole dish, begin creating the enchiladas. First, spray the bottom of the dish with cooking spray. Then, take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), and top with veggie mixture.
Step 6: Roll tortilla, and repeat this process with the rest of the tortillas.
Step 7: Place the enchiladas in a single layer in a baking dish, seam side down.
Step 8: Once all the enchiladas are rolled up in the dish, top with the enchilada sauce. If using, add the vegan cheese on top of the tortillas.
Step 9: Bake, covered with aluminum foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min. Top with chopped tomatoes, diced red bell pepper, parsley, cilantro or scallions.
❓Recipe FAQs
Are enchiladas healthy?
The answer is — it depends! If you are using corn tortillas, lots of veggies and plant based protein, then enchiladas can be really healthy for you. On the other hand, if your enchiladas are packed with meat and cheese and use white flour tortillas, that’s not as healthy!
Here is why this easy vegan enchilada casserole recipe is super healthy for you:
1) High in Fiber: The beans, veggies, and corn tortillas combine to create a high fiber meal. One serving has nearly 8 grams of fiber. Fiber is essential to include in your diet as it reduces risk of many chronic conditions, helps with digestion, regulates blood sugar, and reduces cholesterol.
2) High in Protein: The beans and cheese add needed protein to this enchilada casserole. One serving has 13 grams of protein!
3) Vitamins and Nutrients: Thanks to the veggies and beans, this black bean casserole is packed with essential vitamins and minerals!
Can you freeze enchilada sauce?
Absolutely! If you want to make a double batch of the sauce in this recipe and freeze half for later, just let the sauce cool completely, then transfer into an airtight, freezer safe, glass container. It will keep in the freezer for up to 3 months. To defrost, thaw in the fridge overnight and heat on the stovetop or in the microwave before using.
What can I substitute for enchilada sauce?
If you don’t like enchilada sauce or don’t have time to make it, you can use prepared salsa, green enchilada sauce, tomatillo salsa, pico de gallo, canned enchilada sauce, or taco sauce.
Will kids enjoy this Vegan Casserole?
Kids will love this vegan black bean enchilada casserole. It’s an all around family friendly meal. The hearty filling and the mild sauce makes for happy kids and adults. You can adjust the spice level to fit your preference. We like it a touch on the spicy side but not too much so that the kids still enjoy it too!
👪 How To Serve
These enchiladas are a complete meal in one casserole dish. However this would taste great with the following additions…
- Sliced avocado or guacamole and tortilla chips
- A fresh green salad
- Side of black beans or refried beans
- Spanish Rice
- Top with green onion and vegan sour cream
🧊 How To Store
These enchiladas taste great reheated and will last up to 4 days in the fridge. You can also freeze this dish but be sure to transfer it to an air tight freezer friendly container. It will keep for up to 3 months in the freezer. When ready to serve remove from the freezer and transfer to the refrigerator to thaw. Then reheat in the oven at 350 degrees F for 10-15 minutes.
💭 Expert Tips
- Roll the tortillas tightly so the filling doesn’t fall out and make sure to place them seam side down in the baking dish.
- Warm the tortillas before filling, so that they don’t break when you roll them.
- Make your own enchilada sauce. It’s easy and so much better than store bought!
- Customize these enchiladas to fit your taste, or use up the veggies and beans you have on hand.
- If enchilada sauce seems too thin, you can thicken it with a tablespoon of tomato paste.
🍲 More Healthy Mexican Recipes!
- Healthy Black Bean Chilaquiles
- Vegan Black Bean Tacos
- Keto Enchiladas
- Mexican Rice Casserole
- Vegan Taquitos
- Vegan Chorizo
- Healthy Mexican Stuffed Peppers
- Healthy Guacamole Recipe
- Loaded Veggie Nachos
- Vegetarian Mexican Recipes
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🎥 Watch How to Make It
Vegan Enchilada Casserole
This healthy Vegan Enchilada Casserole is a quick and easy weeknight meal. Packed full of flavor, this Mexican meal is a lightened up version of a family favorite, so you can enjoy it guilt free!
Servings: 5 servings
Calories: 300kcal
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
- Roll the tortillas tightly so the filling doesn’t fall out.
- Warm the tortillas before filling, so that they don’t break when you roll them.
- Make your own enchilada sauce. It’s easy and so much better than store bought!
- Customize these enchiladas to fit your taste, or use up the veggies and beans you have on hand.
- Sub Corn Tortillas for Sprouted Wheat Tortillas
- Try a variety of veggies – onions, squash, carrots, baby spinach all would taste great in this recipe!
- Instead of refried beans use black beans or another bean of choice
- Don’t like beans? Leave them out and use quinoa for added protein
Nutrition
Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 38g | Protein: 13.2g | Fat: 7.9g | Sodium: 378mg | Fiber: 7.8g | Sugar: 2.8g
Just wanted to let you know that this recipe was amazing! I wasn’t expecting that the sauce would be this good given the emphasis on tomato sauce, etc…I thought I’d be missing out on the store bought enchilada sauce. I sautéd onion and added it to the mixture – game changer. I also made cilantro lime brown rice to go with it. This will be a staple recipe!! Thanks!
So happy to hear that Kara! Love the additions you made too!
Hi
They look delicious want to try them but I don’t have casserole dish so can we prepAre these in pyrex glass bowls
Hi Rekha, I’m not sure these would bake well in glass bowls — because I think the enchiladas would get squished. I’d recommend buying a small baking dish if you can!
These looks so yummy! I want to make them right away. Thank you for the recipe – just found your blog and I love it!
Aww thank you so much Shilpa!! It’s so great to meet you! Can’t wait to hear how you like this recipe – it’s one of my favs!
This looks yummy. What would you recommend for a cheese substitute? I love cheese but it does not love me.
Hi Danielle! Honestly, I don’t love cheese substitutes. They’re often highly processed and don’t really taste like cheese. If you can’t handle cheese, I’d suggest just leaving it out. The beans/filling will keep the enchiladas creamy and tasty, and you can top them with some extra guac, salsa and some greek yogurt (as a sour cream substitute). It will still taste great! Let me know how you like it! 🙂
These were delicious! My mom wanted to make them again! Thanks from a 16 year old trying to get into cooking.
Awww yay!! I’m so happy to hear that Sarah! And kudos to you for cooking at 16! I didn’t even know how to use a can opener until I was 24 🙂
Oh god, once again your recipes work magically! Thanks!
Awww yay!!! So glad you liked the enchiladas Dani!
My husband hates corn tortillas. The whole wheat option should be just as good right?
Absolutely – you can use whole wheat flour tortillas and that should definitely work! Let me know how it turns out!
How many servings does this make approximately? I was going to make it for my roommates and I 🙂
This makes at least 5 servings (10 enchiladas) if you use a big enough baking dish! We always have leftovers for at least 2 more meals after I make this for me and my husband 🙂 Enjoy!
Love the recipe – made it last night (substituted cheese with nutritional yeast)- my only gripe though was that the tortillas kept breaking – definitely didn’t look as good as your picture. All in all it tasted good, I just wish they had stayed in one piece. Any advice on how to do this? Everyone online says to fry them quickly first – that just defeats the purpose of “healthy” enchiladas!
Thanks Sam! And you’re not alone with the tortillas – it happened to me too the first time I made them. What I found was that if I heated the tortillas too much before I made the enchiladas, they had a tendency to fall apart in the oven after they were baked. But if you leave the tortillas slightly undercooked before baking them, and make sure not to bake them for too long (you just need them in the oven long enough for the cheese to melt fully), then they should stay pretty intact. You don’t need to fry them – totally agree it defeats the purpose of making the enchiladas healthy! 🙂 Let me know if that works!
Awesome! I’m going to TJ’s tonight. Picking up ingredients to make this. I think it’ll be a big hit with the my toddlers!
Yay! 🙂 It’s a great way to sneak veggies into kids’ diets – hope they like it!
So I just stumbled onto your website last night while searching for a healthy recipe to make for New Years, and I’m so glad that I found your blog! Your recipes sound fantastic and most are totally affordable too, which is a huge plus! By the way, the enchiladas were awesome and went over well with my husband and son! We’ll definitely being trying more recipes soon! Thanks!!
Thanks so much! I’m so glad you and your husband enjoyed the enchiladas – they’re definitely a favorite with my hubby too 🙂 Happy new year!
Great idea! I have a ton of frozen bell peppers in the freezer and the only thing I’ve been making has been stir fry. I now have a new recipe…
yay! you can also use frozen peppers in pasta sauce (if you need another idea 🙂 ). enjoy!
These look super tasty! I love vegetarian enchiladas and love your addition of bell peppers. Delish. Beautiful pic of the peppers sauteeing.
Thanks so much! I know you’ll love this recipe!
Thank you so much for sharing this recipe, I can’t digest beef and finding your recipes with the chicken, is wonderful.. I can’t wait to try them.
You can definitely add different meats to this recipe. The great thing about enchiladas is that you can fill them with pretty much anything!
I’m making these tonight with some other veggies – can’t wait to try them! Yours look super yummy!
What veggies did you end up using? I’d love to try any new combinations that worked for you!
It looks like so Delicious 🙂