Vegan Enchilada Casserole

Easy Vegan Enchilada Casserole is made with bean spread and veggies. Enchilada sauce tops this for a delicious comfort food casserole that everyone will love.

Enchilada Casserole: Baking Dish filled with tortillas that are stuffed with veggies and topped with enchilada sauce and colorful toppings.

I could eat some variety of Mexican food every day. Tacos are definitely not just for Tuesday’s around here. As long as we have ripe avocados, all is good. So, you’re probably wondering what’s so special about this enchilada recipe. Am I right?

Ingredients for enchilada casserole: beans, onion, zucchini, spices, enchilada sauce, salsa

First of all, this is SUPER TASTY. Like, off the charts DEE-LISH. Not only that, but EVERYONE in the family loves this casserole. I’m not sure if I’m more enamored with the clean ingredients or the ease of preparation. Either way this gets an A+ from a healthy cooking perspective.

Let’s get started so you can see just how easy this vegan enchilada casserole is to make.

Salsa Spread

Salsa, beans, spices pureed in the food processor.

Doesn’t get any easier. Combine salsa, beans and spices in the food processor. Set this “Salsa Spread” aside until you’re ready to assemble the enchiladas.

This part of the recipe is so good and so quick and easy. I make it often all on it’s own. Use it as a dip, a spread for wraps, or part of your quesadilla filling.

Vegan Enchilada Filling

Onions, zucchini and squash saute for vegan enchilada casserole.

I used zucchini, yellow squash and onions for my enchilada filling. You could use any veggies you like. I have also used leftover vegan ground beef or quinoa salad, and random leftover roasted veggies to fill my enchiladas. Always easy. Always tasty.

THE BEST Enchilada Sauce

Red Enchilada Sauce in a jar on top of tortillas with a side of cilantro

I wrote this post on how to make homemade enchilada sauce. It’s not as complicated or time consuming as you think. Not only is it easy, but it’s super tasty and takes less than 10 minutes start to finish.

READY TO BUILD: Vegan Enchilada Casserole

I hope you’re ready for the fun part. Filling, stuffing and rolling. Honestly I like a good recipe that’s also entertaining, don’t you? Get everything prepped and you’re ready to roll (literally!).

Step by step, building enchiladas. Sauce, spread, fill, roll, sauce.

How to make Enchiladas

Spread ½ cup enchilada sauce into 9 x 13 baking pan. Lay out a tortilla on a clean surface. Spread 1 Tablespoon Salsa Spread into center of tortilla. Scoop 1-2 Tablespoons filling on top of spread. Roll tortilla and place seam side down into pan. Continue until all tortillas are filled and rolled.

Blue glass casserole dish loaded with enchiladas on top of red sauce.

After you fill all the tortillas, your casserole is almost ready to bake. If any of your rolls split, no worries. It won’t change anything, I promise. Just one more thing….and it’s another fun step!

Red enchilada sauce poured on top of veggie filled enchiladas

Pour on the sauce! Distribute enchilada sauce evenly over the enchiladas and your casserole is ready to bake. I know what you’re thinking….where’s the cheese? Trust me on this one….it’s not necessary. Give it a try. It’s delish as is.

enchilada casserole with red sauce, baked in a casserole dish.

Can you handle more FUN?

Casserole Dish with enchiladas, garnished with avocado slices, jalapenos and radishes.

Your vegan enchilada casserole is ready to decorate! I love toppings. Whether it’s oatmeal, a salad, waffles, falafel or a bowl of soup, my favorite part is the toppings. I love the creativity, beauty and fun. Not only that, toppings are an opportunity to add extra nutrition too.