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a sweet and savory Mexican vegan enchilada casserole

This Vegan Enchilada Casserole Recipe Will Steal Your Heart

Chef Amelia
This vegan enchilada casserole recipe is simple and yummy. It's a crowd-pleaser. Perfect for dinner tonight, so get cooking!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Mexican
Servings 6
Calories 390 kcal

Ingredients
  

For the Filling:

  • 1 tablespoon olive oil or water for oil-free
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup corn frozen or canned
  • 1 can 15 oz black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • ¼ cup chopped fresh cilantro optional

For the Enchilada Sauce (or use 2 cups store-bought):

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar or lime juice

For Assembly:

  • 8 –10 corn tortillas gluten-free if needed
  • 1 cup vegan shredded cheese optional
  • Diced avocado fresh cilantro, lime wedges for garnish

Instructions
 

  • Make the Enchilada Sauce (if homemade): In a saucepan, heat olive oil over medium heat. Add flour and whisk for 1 minute to form a roux. Stir in chili powder, garlic powder, onion powder, cumin, oregano, and salt. Slowly whisk in the vegetable broth to avoid lumps. Add tomato paste and bring to a simmer. Simmer for 5–7 minutes until thickened. Stir in vinegar/lime juice. Set aside.
  • Prepare the Filling: Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes. Stir in bell pepper and zucchini; cook for 5 minutes. Add corn, black beans, cumin, chili powder, paprika, salt, and pepper. Cook for another 3–4 minutes. Remove from heat and mix in cilantro if using.
  • Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread ½ cup enchilada sauce on the bottom. Layer tortillas (tear to fit), half the filling, and drizzle some sauce. Repeat: tortillas, remaining filling, sauce. Top with final layer of tortillas, rest of the sauce, and vegan cheese if using.
  • Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes until bubbly and slightly golden on top.
  • Serve: Let cool for 5–10 minutes before slicing. Garnish with avocado, cilantro, and lime wedges.
Keyword chicken enchilada casserole, enchilada bake vegan, homemade enchilada sauce, vegan enchilada casserole