Air Fryer Vegan Enchilada Casserole
Add Preferred SourceAir Fryer Vegan Enchilada Casserole is hearty, filling, and everything you want from an enchilada casserole, just healthier and totally dairy-free. It’s packed with layers of soft tortillas, a medley of sautéed veggies and beans, and plenty of sauce and vegan cheese to tie it all together.
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I like making this casserole for weeknight dinners when I need something filling that doesn’t take much effort to pull together. It’s one of those dishes that works for family meals, dinners with friends, or just about any occasion with different people. Since it stores well and can be frozen, you can make it ahead or stash leftovers if you have any, and it just needs reheating to have a meal ready without starting from scratch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Enchilada Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll have a hot, cheesy casserole with golden edges that are ready to serve in no time.
Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add your chopped onion and cook until soft and translucent. Stir in the bell peppers, jalapeño, beans, corn, and Mexican seasoning, making sure everything’s well coated.
Let it all cook together for a few minutes until the vegetables are tender and the mixture is no longer watery. If you leave it on the heat too long afterward, the filling can either end up soggy or start to stick and burn. So, set it aside once it’s reached this stage.
Build the First Layer
Pour about one-third of your enchilada sauce into the bottom of a baking dish that fits comfortably in your air fryer basket. Spread the sauce out evenly so it coats the entire bottom; this helps prevent the tortillas from sticking and adds flavor to every bite.
Next, arrange half of your tortilla halves over the sauce, overlapping them slightly to create a solid base layer. If needed, tear a piece or two to fill in corners so the bottom is fully covered.
Now, spoon half the warm veggie mixture and spread it out evenly. Drizzle over half a cup of vegan nacho cheese sauce, then pour another third of the enchilada sauce on top.
Add the Second Layer
Repeat with the remaining tortillas, the rest of the veggie mixture, and another drizzle of nacho cheese over the top.
Finally, pour the last third of the enchilada sauce over the entire casserole. Use the back of a spoon or a silicone spatula to gently spread it across the surface if needed.
Before you cover it, press everything down gently with a spatula—this helps the layers settle and compress slightly so the casserole bakes more evenly and holds together better once sliced.
Cook in the Air Fryer
Cover the dish tightly with a lid or aluminum foil and place it in your air fryer to trap the heat and moisture—this allows the layers to warm through evenly without drying out. Bake at 350ºF for 12 minutes until everything’s evenly cooked and melds together.
Carefully remove the cover and air fry for 5 more minutes—cooking it uncovered crisps up the top layer a bit and lets the edges brown slightly for added texture.
Rest and Garnish
Once it’s done, take the casserole out of the air fryer and cover it again for a few minutes to rest. This short rest gives the layers time to settle, so it slices more cleanly without falling apart.
Just before serving, scatter fresh cilantro and chopped green onions over the top for a bright, fresh finish. Enjoy!
Recipe Notes and Expert Tips
I’ve made air-fried vegan enchiladas in casseroles a few different ways, and these tips will help you get the best results right from your first try:
- Chop Ingredients Evenly: Uniform pieces cook at the same rate and help everything blend together in each bite.
- Cook Off Extra Moisture: Let any liquid from the vegetables evaporate before layering. This keeps your casserole from getting soggy.
- Layer with Overlap: Slightly overlapping the tortilla halves gives you a solid structure that holds its shape when sliced.
- Keep Cheese Between Layers: The vegan nacho cheese melts into the filling better when it’s not directly exposed to the heat.
- Preheat Your Air Fryer: Give it a few minutes to warm up before baking—this helps everything cook evenly from the start.
- Let It Rest Before Slicing: Just 5 minutes makes a difference—your slices will come out cleaner and hold together better.
- Add Garnish at the End: Fresh herbs wilt quickly in heat, so wait until just before serving to add your green onions and cilantro.
How to Store Leftovers
Let the casserole cool completely, then transfer slices to airtight containers. It keeps well in the fridge for up to 4 days. Reheat in the air fryer, microwave, or oven until warmed through.
You can also freeze it—wrap individual portions tightly with aluminum foil before freezing. That way, it’ll hold up for up to 3 months in the freezer. Let it thaw overnight in the fridge first for the best texture.
What to Serve With Air Fryer Vegan Enchilada Casserole
You’ve got a lot of vegan-friendly pairing options here that can turn this casserole into a full, balanced meal. For something fresh, go with an avocado and tomato salad or some chips with guacamole and a sprinkle of spices if you want to add a little heat.
Try Spanish rice or roasted sweet potatoes for fiber, and for protein, serve it with grilled vegan chicken or a scoop of seasoned black beans. Mashed potatoes with melted vegan cheddar also hit the spot, and if you want to punch up the flavor, toss in some roasted garlic or thinly sliced red onion on the side.
More Easy Recipes for You to Try at Home
I’ve got even more air fryer favorites that are just as easy as this vegan casserole that you’ll surely want to keep in your weekly rotation.
- Air Fryer Vegan Broccoli and Rice Casserole
- Air Fryer Vegan Tater Tot Casserole
- Air Fryer Vegetable Casserole
- Air Fryer Vegan Pot Pie
- Air Fryer Asparagus
Ingredients
- 2 tablespoons olive oil
- 10 flour tortillas cut in half
- 1 cup yellow onion diced
- 1 red bell pepper diced
- 1 green pepper diced
- 1 jalapeno deseeded and deveined, diced
- 1 cup frozen corn
- 2 cups pinto beans rinsed and drained
- 1 cup vegan nacho cheese sauce
- 2 cups Enchilada sauce
- 1 tablespoon Mexican seasoning
To garnish:
- 5 green onions chopped
- ½ cup cilantro chopped
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until they become translucent.2 tablespoons olive oil, 1 cup yellow onion
- Stir in the red and green bell peppers, jalapeño, pinto beans, corn, and Mexican seasoning. Cook until the vegetables are tender and any excess liquid has evaporated.1 red bell pepper, 1 green pepper, 1 jalapeno, 1 cup frozen corn, 2 cups pinto beans, 1 tablespoon Mexican seasoning
- Spread ⅓ of the enchilada sauce evenly across the bottom of an 8×8-inch casserole dish. Layer half of the tortilla halves over the sauce, overlapping them to create a solid base.10 flour tortillas, 2 cups Enchilada sauce
- Spoon half of the bean and vegetable mixture over the tortillas, then drizzle ½ cup of vegan nacho cheese sauce on top. Pour another ⅓ of the enchilada sauce over the cheese sauce.1 cup vegan nacho cheese sauce
- Repeat the layers, finishing with the remaining ⅓ of the enchilada sauce on top. Cover the dish with a lid or aluminum foil and bake in the air fryer at 350ºF (180ºC) for 12 minutes.
- Remove the cover and bake for an additional 5 minutes, uncovered, to allow the top to slightly crisp. Take the casserole out of the oven, cover it again, and let it rest for a few minutes before slicing.
- Garnish with fresh cilantro and chopped green onions before serving.5 green onions, ½ cup cilantro
Notes
- Chop Ingredients Evenly: Uniform pieces cook at the same rate and help everything blend together in each bite.
- Cook Off Extra Moisture: Let any liquid from the vegetables evaporate before layering. This keeps your casserole from getting soggy.
- Layer with Overlap: Slightly overlapping the tortilla halves gives you a solid structure that holds its shape when sliced.
- Keep Cheese Between Layers: The vegan nacho cheese melts into the filling better when it’s not directly exposed to the heat.
- Preheat Your Air Fryer: Give it a few minutes to warm up before baking—this helps everything cook evenly from the start.
- Let It Rest Before Slicing: Just 5 minutes makes a difference—your slices will come out cleaner and hold together better.
- Add Garnish at the End: Fresh herbs wilt quickly in heat, so wait until just before serving to add your green onions and cilantro.
