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.
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?
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
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
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
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!).
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.
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!
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.
Can you handle more FUN?
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.
Vegan Enchilada Casserole Toppings
Some of my favorite toppings are avocado slices, jalapenos, radishes, vegan sour cream, and scallions. Let me know in the comments what YOU would add to the top of this casserole.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Vegan Enchilada Casserole
Ingredients
SPREAD
- 1 can 15-oz. chick peas
- ¾ cup salsa
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon cumin
- ½ teaspoon chili powder*
- ½ teaspoon sea salt
FILLING*
- 1 Tablespoon olive oil
- 1 small purple onion diced
- 1 large zucchini diced
- 1 large yellow squash diced
ENCHILADAS
- 12 corn tortillas*
- 1 ½ cups enchilada sauce
Instructions
Make Spread
- Place chickpeas, salsa, nutritional yeast, cumin, chili powder and salt into bowl of food processor and process until smooth. A blender will also work well for this. Set aside.
Saute Veggies
- Heat a medium sized skillet over medium heat. Swirl in olive oil and then add in the onions. Saute, stirring for about 2 minutes, until onions turn translucent. Sprinkle with S+P. Add in zucchini and summer squash and continue to cook for another 3-5 minutes, until tender, but not mushy.
- Preheat oven to 350.
Prepare Enchiladas
- Spread ½ cup enchilada sauce into the bottom of 9 x 13 baking dish. Lay out a tortilla and spread 1 Tablespoon spread down the center of tortilla. Top with 1-2 Tablespoons filling. Roll and place seam side down in baking dish. Continue with remaining tortillas until baking dish is full. Pour remaining enchilada sauce over the top of enchilada rolls, distributing evenly.
- Bake for 30 minutes, until bubbly and slightly browned.
- Garnish as desired and serve warm.
Notes
- If you’re looking for a spicier enchilada, add an additional ¼ teaspoon CHIPOTLE chili powder.
- VEGGIE FILLING: You can use two zucchini, if you don’t have yellow squash. You can also use any roasted/sauteed veggies or a combo of veggies and cooked grains.
- TORTILLAS: look for a brand that’s organic (or at least non-GMO) and without added oil. Preferably a tortilla with only corn + water (and maybe lime) as the only ingredients.
- GARNISH: sliced avocados, thinly sliced shallots or scallions, radishes, jalapenos, lime wedges, chopped tomatoes, fresh cilantro.
- MAKE AHEAD: Each component (enchilada sauce, spread, filling) can be made ahead and then assemble when ready to bake. You can also make and assemble up to 2 days in advance and then bake before serving. Casserole can also be fully made/baked and then refrigerated for 3 days or frozen for up to 3 months. Gently thaw iIn fridge for 6-12 hours and then bring to room temp and heat in 350 oven for 20 minutes.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Christine
Hi Debra,
this looks delicious but I cannot find the recipe???
Debra Klein
Oh my….thank you for pointing that out. The recipe card had been deleted, but it’s back there now! I appreciate you letting me know. This is a really great meal prep dinner, enjoy!
Christine
Thank you for your quick response, Debra! I discovered your website today and am very excited to try your recipes. Hi from Edmonton, Canada : )
Rita
Debra, this recipe is another winner. My meat-and-potato loving husband gave this a huge thumbs up. Trust me, that’s a tremendous compliment! These enchiladas are so flavorful, and that salsa spread is chef’s-kiss good! I might try a pepper and onion filling next time! Thank you for helping me serve delicious vegan meals that are made with wholesome ingredients!
Debra Klein
OOh, peppers and onions as a filling for these vegan enchiladas sound amazing….your husband is a lucky man that you are health conscious and adventurous in your cooking.
Tanja Lynch
I make this at least once a week because it is delicious but also so quick and easy!!
It’s a family favorite!! And no one misses the meat or cheese!!!
Debra Klein
Awesome….this is a great recipe to introduce others to how delicious plant based food can be.
Carole
This is wonderful, as usual from your kitchen! I added “taco meat” (made with riced cauliflower and walnuts) to the zucchini, and with a slice of avocado and a dollop of green sour cream (raw cashew base) Gosh, this is wonderful. I think I’ve seen you write, and it is true, you don’t need any oil in the saute’ if you would rather skip the calories. Everything saute’s perfectly well in either a bit of water or veggie broth. I can’t find any taste difference, so I feel better not consuming more fats.
Debra Klein
Great addition. Sounds delish.
Christina
This looks fantastic!