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Servings: 6
Calories: 443kcal
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
[adthrive-in-post-video-player video-id="yaCV1vMF" upload-date="2025-11-24T03:40:03+00:00" name="Hearty Vegan Enchilada Casserole" description="A filling, plant-based dinner that’s perfect for busy nights." player-type="default" override-embed="default"]
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 8x8-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.
Nutrition
Calories: 443kcal | Carbohydrates: 63g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 1393mg | Potassium: 579mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1698IU | Vitamin C: 52mg | Calcium: 186mg | Iron: 5mg
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