Vegan Enchilada Casserole

the picky eater

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.

👩‍🍳 Why This Recipe Works

– Vegan Friendly – Full of Veggies – Healthy Comfort Food – Perfectly Spiced


How to make Vegan Enchilada Casserole


Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and sauté on medium heat. Add a healthy serving of taco seasoning to taste. 


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.


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.


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.

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