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.
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 1/2 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 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
- Enchilada Bowls
- Tomatillo Salsa
- Black Bean Soup
- 1 can (15-oz.) chick peas
- 3/4 cup salsa
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon cumin
- 1/2 teaspoon chili powder*
- 1/2 teaspoon sea salt
- 1 Tablespoon olive oil
- 1 small purple onion, diced
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 12 corn tortillas*
- 1 1/2 cups enchilada sauce
- 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 1/2 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.
- If you're looking for a spicier enchilada, add an additional 1/4 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.
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Amount Per Serving Calories 316Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 1140mgCarbohydrates 57gFiber 12gSugar 14gProtein 12g
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.