Vegan Enchilada Casserole

4.93 from 26 votes

The BEST Enchiladas....bar none! Easy vegan recipe that loaded with flavor and nutrition. A delicious casserole they'll ask for over and over again.

Prep Time10

Cook Time30

Additional Time5

Total Time45

Course: Vegan

Cuisine: Mexican

Diet: Vegan

Servings: Servings

Calories: 316kcal

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.

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.

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.

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.