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Vegan Enchilada Casserole Recipe

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★★★★★

4.9 from 95 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/vegan-enchilada-casserole-recipe/