Vegan Enchilada Casserole
Add Preferred SourceThis easy vegan enchilada casserole is loaded with layers of tortillas, veggies, beans, and plenty of enchilada sauce. It’s cozy, satisfying, and perfect for weeknight dinners or meal prep. Even better? It’s completely dairy-free and can be made gluten-free with corn tortillas.
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I love making this vegan enchilada casserole when I want all the bold, saucy flavors of enchiladas without the extra effort. Instead of rolling each enchilada, I just layer everything like a lasagna—tortillas, veggies, beans, cheese, and plenty of enchilada sauce. The tortillas soak up all that flavor, making every bite rich and satisfying. It’s packed with colorful veggies, smoky spices, and just the right amount of heat. Perfect for meal prep, easy weeknight dinners, or anytime I need a comforting meal without the fuss.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Enchilada Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
This casserole is one of my favorite easy dinners to put together. No rolling, no faff—just layers of tortillas, veggies, beans, and sauce baked to perfection. Here’s how to make it:
Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add the diced onions and cook until they turn soft and translucent. Stir in the bell peppers, jalapeño, corn, and pinto beans, then sprinkle in the Mexican seasoning. Cook everything until the veggies are tender and any extra liquid evaporates.
Layer It Up
Spread a third of the enchilada sauce across the bottom of an 8×8-inch casserole dish. Lay half of the tortilla halves on top, overlapping them to create a solid layer. Spoon half of the veggie mixture over the tortillas, then drizzle on some vegan nacho cheese sauce. Pour another third of the enchilada sauce on top.
Repeat and Bake
Repeat the layers—tortillas, veggies, cheese, and sauce—then finish with the last of the enchilada sauce on top. Cover the dish with a lid or aluminum foil and bake at 350ºF (180ºC) for 30 minutes.
Uncover and Crisp
Remove the cover and bake for another 10 minutes so the top gets a little crispy. Once it’s out of the oven, let it rest for a few minutes before slicing.
Garnish and Serve
Sprinkle chopped green onions and fresh cilantro over the top for extra flavor. Serve it warm and enjoy!
Recipe Notes and Tips
I like to keep things simple, but a few tweaks can make this vegetarian enchilada casserole even better. Here are some tips to help you get it just right:
- Tortillas: Corn tortillas keep it gluten-free, while flour tortillas give it a softer texture. Either works!
- Beans: Black beans or kidney beans work just as well as pinto beans. Use whatever you have on hand.
- Extra protein: Add cooked vegan chicken, lentils, or even quinoa to the veggie mixture.
- Make it spicier: Use a hotter enchilada sauce or throw in an extra jalapeño.
- Cheese alternatives: Experiment with different vegan cheese varieties, such as vegan Monterey Jack, for extra cheesiness. Just grate it and sprinkle it on top!
- Make ahead: Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking. When you’re ready, bake as directed, adding a few extra minutes if needed.
How to Store Leftover Vegan Enchilada Casserole
This casserole stores well, making it perfect for leftovers. Once it cools, transfer it to an airtight container and keep it in the refrigerator for up to four days.
To reheat, pop a slice in the microwave for about a minute or warm it in the oven or air fryer at 350ºF (180ºC) until heated through. If you want to freeze it, wrap individual portions tightly and store them for up to three months. Just thaw in the fridge overnight before reheating.
What to Serve With This Vegan Enchilada Casserole Recipe
This casserole is hearty enough to stand on its own, but a few tasty sides can make it even better. A scoop of cilantro-lime rice, chipotle black beans, or Mexican lettuce wraps balance out the flavors.
For extra toppings, try avocado slices, vegan sour cream, vegan queso, or a spoonful of salsa. If you’re feeling bold, serve it with crispy tortilla chips for some added crunch!
More Recipes You Will Love
I love making easy, flavorful casseroles like this, and if you do too, here are a few more recipes to try next:
- Vegan Cheesy Broccoli and Rice Casserole
- Vegan Tater Tot Casserole Recipe
- Best Vegetable Casserole Recipe
- Vegan Brussels Sprouts Casserole
- Vegan Breakfast Casserole
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
Video
Instructions
- Preheat the oven to 350ºF (180ºC). 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 for 30 minutes.
- Remove the cover and bake for an additional 10 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
- Tortillas: Corn tortillas keep it gluten-free, while flour tortillas give it a softer texture. Either works!
- Beans: Black beans or kidney beans work just as well as pinto beans. Use whatever you have on hand.
- Extra protein: Add cooked vegan chicken, lentils, or even quinoa to the veggie mixture.
- Make it spicier: Use a hotter enchilada sauce or throw in an extra jalapeño.
- Cheese alternatives: Experiment with different vegan cheese varieties, such as vegan Monterey Jack, for extra cheesiness. Just grate it and sprinkle it on top!
- Make ahead: Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking. When you’re ready, bake as directed, adding a few extra minutes if needed.
Storage and Reheating Instructions
- Fridge: Once it cools, transfer it to an airtight container and keep it in the refrigerator for up to four days.
- Reheat: To reheat, pop a slice in the microwave for about a minute or warm it in the oven or air fryer at 350ºF (180ºC) until heated through.
- Freeze: If you want to freeze it, wrap individual portions tightly and store them for up to three months. Just thaw in the fridge overnight before reheating.
