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.
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
- 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