Dairy-Free Enchilada Casserole
Dive into a comforting and flavorful meal with this Dairy-Free Enchilada Casserole—a plant-based twist on classic enchiladas that’s perfect for those avoiding dairy or seeking a hearty, healthy dinner option. Made with layers of soft corn tortillas, protein-packed black beans, fire-roasted diced tomatoes, and green chilies, this casserole bursts with bold Tex-Mex flavors. Dairy-free cheese melts beautifully to create a gooey, indulgent topping while fresh cilantro adds a vibrant finish. Seasoned with a blend of smoky cumin, chili powder, and garlic, every bite offers rich enchilada goodness without the dairy. Quick to prepare in just under an hour and perfect for meal prep or family gatherings, this recipe is a crowd-pleaser you’ll want to make again and again. Try serving it with a side of avocado slices or a crisp green salad for a complete meal!
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Recipe Information
Ingredients
- 10 corn tortillas
- 2 cans black beans
- 1 can diced tomatoes
- 1 can diced green chilies
- 1 yellow onion
- 1 bell pepper
- 2 cups enchilada sauce
- 2 cups dairy-free cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Chop the yellow onion and bell pepper into small pieces.
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, sauté for about 5 minutes until softened.
Add cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Stir to combine.
Drain and rinse the black beans. Add them to the skillet along with the diced tomatoes and green chilies. Cook for another 5 minutes, stirring occasionally.
In a 9x13 inch baking dish, spread a thin layer of enchilada sauce along the bottom.
Cut the corn tortillas in half. Layer half of the tortillas over the sauce, covering the bottom of the dish.
Spread half of the bean and vegetable mixture over the tortillas, followed by a layer of 1 cup dairy-free cheese.
Repeat the layering process with more enchilada sauce, the remaining tortillas, the rest of the bean mixture, and another 1 cup of dairy-free cheese.
Pour the remaining enchilada sauce over the top layer and sprinkle with any additional dairy-free cheese if desired.
Cover the casserole with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the top is bubbling and lightly browned.
Garnish with fresh chopped cilantro before serving.
Let cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10488 mg | 456% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 93.5 g | 334% | |
| Total Sugars | 43.8 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3429 mg | 264% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3137 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
