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 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.
More Mexican Must Make Recipes:
- Lentil Tacos
- Mexican Cauli-Rice
- Sheet Pan Veggie Fajitas
- Taco Salad
- Vegan Sour Cream
- Enchilada Bowls
- Guacamole
- Tomatillo Salsa
- Black Bean Soup
📖 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.
Gloria
I think it would be hard for even a meat lover do not love this casserole. So much flavour. So easy to make….and family perfect for dinner any night of the week.
Debra Klein
YES….I have served this many times to meat eaters….they love it.
Devon Sharp
OMG I just made it tonight for dinner and I think I might just eat the entire pan up tonight!! It is sooooooo delicious!!
Thank you for sharing your recipe. 😄
I have photos but can’t post/attach them here 😞
Debra Klein
Thanks so much….and I totally agree. They really are that good.
Debra Klein
Right? So so good! Tag me on Instagram @dkhealthcoach #debraklein so I can see those photos!
Tracy
Oh my gosh wow where has that salsa spread been all of my life!! Tacos are usually king around here on Tuesdays, but I’ve been trying to push for more variety and now I know what the first will be! AND a homemade enchilada sauce? No wonder it’s off the charts!
Tracy
Oh my gosh wow where has that salsa spread been all of my life!! Tacos are usually king around here on Tuesdays, but I’ve been trying to push for more variety and now I know what the first will be! AND a homemade enchilada sauce? No wonder it’s off the charts!
Debra Klein
Right? I usually make a double batch of that spread because my family loves it as a dip!
Sean@Diversivore
Wonderful recipe, and that scratch-made enchilada sauce is awesome! I have to admit, I kind of tune out if I see a recipe that calls for packaged enchilada sauce. It’s just never as good. Amazing job with the flavours here, and I love that you’ve done so much to create a flavourful-yet-vegan enchilada. Veggie-focused recipes can be hard to come by in Mexican cooking. Cheers!
Debra Klein
Ah, thanks so much! This one is definitely full of flavor.
Carmy
These enchiladas look AMAZING! I love your homemade salsa spread – it is something I’d love to have on hands at all times. Thanks for sharing!
Debra Klein
You’re welcome. That salsa spread has become a staple here. With my adult kids here now, I have to keep finding more snacks to put out. SO SO QUICK AND EASY too!
Allison
Do you think a can of canneli beans would work in place of the chickpeas? I have canneli beans readily available but would have to cook chickpeas from dry which takes longer! This looks delish 🙂
Debra Klein
Absolutely! I made this yesterday and didn’t have chickpeas. We used red kidney beans and it was DELISH!
Marina
Those enchiladas look yummy
Debra Klein
They are!!!
Marina
Great recipe, thanks for sharing
Christie Gagnon
Mmm.. heavenly goodness!
Debra Klein
Totally!
Sula
It’s always such a pleasant surprise when you can get wonderful taste in a dish like this without any cheese. Well done! Oh, and I agree with you about the avocados – as long as we have some available, all is good!
Debra Klein
Oh…you know me so well!
Deanna
Simple and easy. Great recipe and a nice alternative to meat dishes.
Maren
I love enchiladas! I don’t eat cheese so this is perfect thank you!
Debra Klein
Yay….no need for cheese in this recipe.
Amy
Delicious casserole! Love that it’s vegan too.
Leslie
I love Mexican foods and these enchiladas look dreamy!
Chef Dennis
Hmm yum! I am so loving this! Your Vegan Enchilada Casserole is making my tummy growl.
Debra Klein
Good thing it doesn’t take long to make!
Saif
I love it. The enchilada looks beautiful. I am sure it taste amazing.
Debra Klein
Thank you….let me know when you try it…it is definitely DELISH!
Amy
Oh my! This looks absolutely delicious! Winter has finally hit us in Australia and always looking for some comfort, hot dishes for my weekly meal planning, This is so going on the list! Thank you!
Debra Klein
You’re welcome. This one’s a keeper.
Amanda Marie Boyle
I love the veggie and chickpea mix!
Audrey
great – five stars!
Amy
This recipe was ace! Kids loved it and will definitely be making it again!
Meesha
This looks really good! Have to try it
Sue
I love enchiladas and these are fantastic! And I agree, you don’t miss the cheese!
Kay
So good, love this vegan friendly
Mama Maggie's Kitchen
This dish looks so deliciously good. I wish I could eat that right this minute!
Debra Klein
Doesn’t take long to make….go for it!
Chef Dennis
Perfect enchiladas!
Christina
This looks fantastic!
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.
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.
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.