Vegan Enchilada Casserole
This hearty and delicious Vegan Enchilada Casserole is the ultimate crowd-pleasing, plant-based comfort food! Layered with soft corn tortillas, a colorful medley of sautéed vegetables like zucchini, bell pepper, and onion, protein-packed black beans, and rich enchilada sauce, this recipe delivers bold Tex-Mex flavors in every bite. Topped with melty vegan cheese shreds and a sprinkling of fresh cilantro, it's baked to golden perfection for a dish that’s both wholesome and indulgent. Perfect for weeknight dinners or meal prep, this vegan casserole is easy to assemble, packed with nutrients, and ready in just under an hour. Whether you're looking for a meatless meal or a satisfying family dinner, this vegan enchilada bake is bound to become a new favorite!
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper
- 1 medium, diced zucchini
- 3 cloves, minced garlic
- 2 15-ounce cans, drained and rinsed black beans
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups enchilada sauce
- 2 cups vegan cheese shreds
- 0.25 cup, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
Add the diced zucchini and minced garlic to the skillet, stirring occasionally, and cook for another 3 minutes.
Stir in the black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and cook for 2 more minutes to combine flavors.
Remove the vegetable mixture from heat.
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
Place 4 corn tortillas over the sauce, slightly overlapping.
Spread half of the vegetable mixture over the tortillas, and then drizzle 1/2 cup of enchilada sauce over the top.
Sprinkle 1 cup of vegan cheese shreds over the vegetable layer.
Repeat the layers with another 4 tortillas, the remaining vegetable mixture, 1/2 cup of enchilada sauce, and 1 cup of vegan cheese shreds.
Finish with a final layer of 4 corn tortillas, covering the entire surface.
Pour the remaining enchilada sauce evenly over the top layer of tortillas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Garnish with chopped fresh cilantro before serving. Allow the casserole to cool for about 5 minutes before slicing and serving.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9541 mg | 415% | |
| Total Carbohydrate | 420.1 g | 153% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 40.9 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4022 mg | 309% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2479 mg | 53% | |
*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.
