The Best Vegan Enchilada Casserole You’ll Ever Make
Alright, let’s talk about enchiladas. We all love them, but let’s be real—they can be a bit of a hassle to assemble.
Enter the vegan enchilada casserole, aka the lazy genius version of your favorite Mexican dish. It’s got all the flavor, none of the rolling, and plenty of ooey-gooey goodness.
Plus, it’s perfect for meal prep or feeding a crowd. Ready to change your dinner game? Let’s do this.
Why You’ll Love This Recipe
Here’s the deal: this casserole has layers of tortillas, rich enchilada sauce, hearty beans, and a creamy vegan cheese sauce that’ll blow your mind.
It’s like a Mexican lasagna—but easier, healthier, and vegan. Whether you’re cooking for a weeknight dinner or a potluck, this dish is a total crowd-pleaser.
Bonus: It’s customizable AF. Got some leftover veggies? Throw them in. Want it spicier? Add more chili powder. This recipe is your playground.
Ingredients You’ll Need (aka the All-Star Cast)
For the Base:
- 12 small corn tortillas
- 2 cups red enchilada sauce (store-bought or homemade, no judgment)
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup frozen corn (thawed)
- 1 small onion, diced
- 2 cups spinach, chopped (optional but recommended)
For the Creamy Vegan Cheese Sauce:
- 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 1/2 cup nutritional yeast (for that cheesy flavor)
- 1/2 cup unsweetened almond milk (or any plant milk)
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
Optional Toppings (But Seriously, Don’t Skip These):
- Sliced avocado
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Vegan sour cream
Step-by-Step Instructions
1. Make That Vegan Cheese Sauce
Blend the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, and a pinch of salt until smooth and creamy. Taste and adjust seasoning as needed. Try not to eat it all with a spoon—it’s that good.
2. Prep the Filling
In a skillet, sauté the onion until translucent. Add the black beans, pinto beans, corn, and spinach. Cook for 5 minutes, stirring occasionally. Season with a pinch of salt and pepper. This is your hearty, flavor-packed filling.
3. Assemble Like a Pro
Preheat your oven to 375°F. Grab a 9×13-inch casserole dish and spread a thin layer of enchilada sauce on the bottom. Now, it’s layering time:
- Lay down a layer of tortillas, tearing them if needed to fit.
- Spread half the bean and veggie mixture over the tortillas.
- Drizzle with a generous amount of cheese sauce and enchilada sauce.
- Repeat with another layer of tortillas, filling, and sauces.
- Finish with a final layer of tortillas, a good drizzle of enchilada sauce, and any remaining cheese sauce.
4. Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden on top. Let it cool for a few minutes before slicing—it’s hard, but trust me, it’s worth the wait.
5. Top It Off
Now for the fun part: toppings. Sprinkle on fresh cilantro, lay out some creamy avocado slices, add a squeeze of lime, and dollop on vegan sour cream. Serve it up and watch everyone devour it.
Pro Tips for Enchilada Casserole Success
- Soak the cashews. Don’t skip this step unless you want a gritty cheese sauce. Trust me, it’s worth the extra time.
- Don’t skimp on the sauce. Dry casseroles are the worst. Use plenty of enchilada and cheese sauce for maximum flavor and moisture.
- Customize it. Got leftover roasted veggies? Toss them in. Want more heat? Add some diced jalapeños.
- Make it ahead. Assemble the casserole a day in advance and bake it when you’re ready to serve. It only gets better with time.
Common Mistakes to Avoid
- Skipping the cheese sauce: Store-bought vegan cheese is fine, but this homemade sauce takes it to the next level. Don’t miss out.
- Forgetting to grease the pan: Stickage is real. Lightly grease your dish for easy serving.
- Overloading the layers: Less is more when it comes to layering. Too much filling will make your casserole soggy.
- Not letting it rest: I know you’re excited, but cutting it too soon will result in a messy plate. Let it cool for 5-10 minutes first.
- Using the wrong tortillas: Stick to corn tortillas for that authentic flavor and structure.
Why This Recipe Deserves a Spot in Your Rotation
This vegan enchilada casserole is easy, delicious, and packed with flavor. It’s perfect for meal prep, family dinners, or when you’re just craving something hearty and comforting.
Plus, it’s versatile enough to make your own. What’s not to love?
Whip this up, and watch it become your new go-to dinner recipe. 🌱
I’ve spent 10+ years in dog training, digging into what makes dogs (and their humans) tick. At Smart Dog Learning, I share my no-nonsense, fun approach to training so you can enjoy life with a well-behaved, happy pup—no boring lectures, just practical results 😉
