Vegan Enchilada Casserole Recipe

Introduction

This Vegan Enchilada Casserole is a hearty, flavorful dish perfect for a cozy dinner. Layered with seasoned vegan taco meat, black beans, corn, and plenty of enchilada sauce, it’s topped with melted vegan cheese for a deliciously satisfying meal.

Ingredients

• 15 corn tortillas
• 3 cups enchilada sauce
• 4 cups seasoned and pre-cooked vegan taco meat
• 1 (15 oz) can black beans, rinsed and drained
• ½ large onion, chopped
• 1¼ cups corn kernels (thawed if using frozen)
• ½ cup sliced black olives
• 7 ounces vegan cheese of choice
• Avocado or guacamole (for serving)
• Chopped cilantro (for garnish)
• Pico de gallo (for serving)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a 13×9-inch casserole dish.
2. Step 2: Spread about ½ cup of enchilada sauce evenly on the bottom of the dish. Arrange 5 corn tortillas on top, overlapping slightly and cutting as needed to fit.
3. Step 3: Layer half of the vegan taco meat, black beans, chopped onion, corn, and olives over the tortillas. Sprinkle about one-third of the vegan cheese on top.
4. Step 4: Repeat the layering with 1 cup of enchilada sauce, 5 more tortillas, remaining taco meat, most of the beans and veggies (save some for the top), and about half of the remaining cheese.
5. Step 5: Drizzle some sauce over the cheese, then add the last 5 tortillas. Cover completely with the remaining enchilada sauce, spreading it with a spoon. Sprinkle reserved beans and veggies over the top, then cover the dish tightly with foil.
6. Step 6: Bake covered for 35 minutes. Remove foil and bake an additional 10-15 minutes until heated through.
7. Step 7: Let the casserole rest for 10 minutes before slicing. For melted cheese topping, microwave ⅔ cup of vegan shreds with about 3 tablespoons of water in short bursts, stirring to a creamy consistency, then spread on top.
8. Step 8: Serve hot, garnished with avocado or guacamole, chopped cilantro, and pico de gallo.

Tips & Variations

• Use your favorite vegan taco meat alternative such as seasoned lentils, mushrooms, or tofu to customize flavors.
• If you prefer, swap black olives for green olives or jalapeños for a spicier kick.
• To save time, use store-bought enchilada sauce and vegan cheese, but homemade options add extra flavor.
• For a gluten-free version, ensure tortillas and all ingredients are certified gluten-free.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this enchilada casserole ahead of time?

Yes, you can assemble the casserole a day ahead. Keep it covered in the fridge and bake it just before serving for fresh, hot enchiladas.

What vegan cheese works best for melting?

Soft vegan cheeses or shreds made from cashews, soy, or coconut oil melt best. If using firmer cheeses, try the microwaving method described to achieve a creamy topping.

Vegan Enchilada Casserole Recipe

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This Vegan Enchilada Casserole is a hearty, flavorful dish layered with seasoned vegan taco meat, black beans, corn, olives, and vegan cheese, all baked to perfection in a rich enchilada sauce. Perfect for a comforting family dinner, it offers a plant-based twist on a classic favorite with vibrant toppings like avocado, cilantro, and pico de gallo.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 15 corn tortillas
• 3 cups enchilada sauce

Filling

• 4 cups seasoned and pre-cooked vegan taco meat
• 1 (15 oz) can black beans, rinsed and drained
• ½ large onion, chopped
• 1¼ cups corn kernels (thawed if frozen)
• ½ cup sliced black olives

Toppings

• 7 ounces vegan cheese of choice
• Avocado or guacamole, for serving
• Chopped cilantro, for garnish
• Pico de gallo, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 13×9 inch casserole dish or a smaller one if adjusting the recipe size.
2. Prepare the Base Layer: Spread about ½ cup of enchilada sauce evenly on the bottom of the casserole dish. Arrange 5 corn tortillas overlapping slightly to cover the bottom, trimming if needed to fit the dish.
3. Add First Filling Layer: Spread half of the seasoned vegan taco meat on top of the tortillas, followed by half the rinsed black beans, chopped onion, corn kernels, and sliced black olives. Sprinkle about one-third of the vegan cheese over this layer.
4. Build Second Layer: Add 1 cup of enchilada sauce over the cheese, then place another 5 tortillas on top. Layer with the remaining taco meat and most of the remaining beans and veggies, reserving a small amount for topping. Add about half of the remaining cheese.
5. Top Layer Assembly: Drizzle some enchilada sauce over the cheese. Arrange the last 5 tortillas on top and fully cover with the remaining enchilada sauce using a spoon to spread evenly. Sprinkle the reserved beans, corn, and olives over the sauce, then cover the dish tightly with foil.
6. Bake Covered: Bake the casserole covered in the preheated oven for 35 minutes. For smaller batches using a smaller dish, reduce baking time to approximately 35 minutes total.
7. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10–15 minutes, or until the casserole is hot throughout and sauce is bubbling.
8. Rest the Casserole: Once done baking, let the casserole rest for 10 minutes before slicing. This helps the layers set for easier serving.
9. Melt Cheese (Optional): While the casserole is resting, melt ⅔ cup of vegan cheese shreds by adding about 3 tablespoons of water and microwaving in short 15-20 second bursts, stirring until creamy and smooth. Spread this melted cheese on top just before serving for a luscious finish.
10. Serve and Garnish: Serve the casserole hot, garnished with avocado or guacamole, chopped cilantro, and pico de gallo as desired for fresh and vibrant flavor.

Notes

• The vegan taco meat can be homemade or store-bought seasoned plant-based crumbles.
• For melting vegan cheese, adding water and microwaving helps achieve a creamy texture.
• You can substitute canned beans and corn with fresh alternatives if preferred.
• If using almond queso fresco or other crumbly vegan cheeses, sprinkle them on top after baking instead of melting.
• Adjust spice levels in enchilada sauce and taco meat according to taste preference.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.

Keywords: vegan enchilada casserole, plant based enchiladas, vegan Mexican casserole, gluten free enchiladas, vegan dinner recipe