Vegan Enchilada Casserole

This vegan enchilada casserole has become my favorite for a satisfying weeknight dinner that feels hearty without the fuss. It layers familiar Mexican flavors with easy-to-find plant-based ingredients for a dish the whole family can enjoy.

I threw this together after craving enchiladas that didn't require rolling each one individually. It quickly became a go-to for busy evenings when I want something warm and filling with minimal effort.

Ingredients

• Corn tortillas: provide the perfect base with their slightly chewy texture. Look for fresh ones or high-quality packaged tortillas that are pliable and not brittle
• Enchilada sauce: brings brightness and spice. Choose a vibrant red sauce with good seasoning or make your own if you have time
• Seasoned vegan taco meat: adds savory depth. You can use store-bought crumbles, homemade jackfruit, lentils, or chopped mushrooms depending on your preference
• Canned black beans: are great for creaminess and protein. Rinse and drain well to avoid excess liquid that can make the casserole soggy
• Onion: provides sweetness and texture when lightly sautéed or simply layered raw for a milder taste
• Corn kernels: add natural sweetness and pop. Use fresh, frozen (thawed), or canned, depending on what you have available
• Black olives: contribute briny notes that balance the flavors and add a nice contrast
• Vegan cheese: melts beautifully here. I recommend a shreds brand that melts well like Daiya or Follow Your Heart for that classic melty topping
• Optional toppings: like avocado, cilantro, and pico de gallo freshen up each bite and bring variety

Instructions

Build The Base:

Preheat your oven to three seventy five degrees Fahrenheit. Spread about half a cup of enchilada sauce evenly across the bottom of a thirteen by nine inch casserole dish. This prevents sticking and infuses flavor beneath the tortillas. Arrange five corn tortillas in the dish overlapping slightly and cut any edges so they fit snugly against the sides.

Layer The Filling:

Evenly spread half of the seasoned taco meat, black beans, chopped onion, corn, and sliced black olives over the tortillas. Sprinkle about one third of the vegan cheese over this layer for gooey richness.

Repeat The Layers:

Add one cup of enchilada sauce and arrange another five tortillas on top. Layer the remaining taco meat, most of the black beans, corn, onion, and olives (keeping a handful aside for the top). Sprinkle half of the remaining vegan cheese and drizzle some sauce over the cheese for moisture.

Top It Off:

Place the last five tortillas on top and cover completely with the remaining enchilada sauce. Use a spoon to spread evenly so every piece is saucy. Scatter the reserved beans, corn, and olives over the surface. Cover tightly with foil.

Bake To Perfection:

Bake covered for thirty five minutes. Remove the foil and bake uncovered for another ten to fifteen minutes or until the center is hot and bubbly. For smaller dishes or half batches, reduce baking time to about thirty five minutes total.

Rest And Serve:

Let the casserole rest for ten minutes before slicing to help it set. For extra cheesiness melt two thirds cup of vegan cheese with a splash of water in short microwave bursts until creamy. Spread this melted cheese over the casserole just before serving. Garnish with avocado, cilantro, or pico de gallo if desired.

This dish reminds me of the times I shared enchiladas with friends around a crowded table, swapping toppings and stories.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to four days. Reheat individual portions in the microwave or warm slices in a covered oven-safe dish at three hundred fifty degrees Fahrenheit until heated through. This casserole also freezes well. Wrap tightly with foil and plastic wrap before placing in a freezer bag. Thaw overnight in the fridge then reheat as usual.

Ingredient Swaps

Try lentils, crumbled tempeh or chopped mushrooms in place of vegan taco meat for different textures and flavors. Use gluten free corn tortillas to keep it allergy friendly. Swap black beans for pinto or kidney beans or add chopped roasted sweet potatoes or zucchini to sneak more veggies.

Serving Ideas

Serve this casserole with a side of lime wedges and fresh cilantro for brightness. Add a dollop of vegan sour cream or cashew crema for creaminess. Pair with a light green salad or simple Mexican rice for a complete meal.

This casserole is a perfect blend of comforting flavors and simple preparation that makes weeknights easier and enjoyable.

Frequently Asked Recipe Questions

→ What type of tortillas work best in this casserole?

Soft corn tortillas are ideal as they hold layers well and absorb the sauce, enhancing flavor without becoming too soggy.

→ Can I substitute the vegan taco filling with other ingredients?

Yes, you can use spiced lentils, crumbled tofu, or tempeh as plant-based protein alternatives while maintaining the casserole’s texture.

→ How do I ensure the cheese melts smoothly on top?

Melt vegan shreds with a little water in short microwave bursts, stirring until creamy, then spread over the casserole just before serving.

→ Is it necessary to cover the casserole while baking?

Covering retains moisture during initial baking, preventing dryness, then uncovering allows cheese to brown and flavors to meld.

→ What toppings complement this casserole?

Fresh avocado or guacamole, chopped cilantro, and pico de gallo provide a refreshing contrast to the rich casserole layers.