Vegan Enchilada Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Enchilada Casserole
Description
This casserole starts by spreading enchilada sauce in a baking dish, then layering tortillas overlapped slightly. Half the seasoned vegan taco meat, black beans, chopped onion, corn kernels, sliced black olives, and a third of the vegan cheese are layered over the tortillas. The process is repeated, reserving some beans, corn, olives, and cheese for topping.
A final layer of tortillas is covered completely with enchilada sauce and sprinkled with reserved vegetables and cheese before baking. The baking melds the flavors and softens the tortillas while the vegan cheese melts to bind the casserole.
The casserole can be served topped with avocado or guacamole, chopped cilantro, and Pico de Gallo, adding fresh contrast.
Store leftovers refrigerated for up to five days; reheat covered in the oven or microwave.
Ingredients
- 15 corn tortillas
- 3 cups enchilada sauce
- 4 cups Vegan Taco Meat Tap for recipe; see Notes for options, seasoned and pre-cooked
- 1 (15 oz) can black beans rinsed and drained
- ½ large onion chopped
- 1¼ cups corn kernels thawed if using frozen
- ½ cup black olive sliced
- 7 ounces vegan cheese see Notes for suggestions, of choice
For serving (optional):
- avocado or guacamole
- cilantro chopped
- Pico de Gallo
Instructions
- Preheat oven to 375 degrees F (190°C), and locate a 13x9 casserole dish (or smaller if adjusting batch size).
- Spread a thin layer of enchilada sauce on the bottom of the dish (about ½ cup for 13x9 dish). Arrange 5 corn tortillas so that they overlap slightly and cover the bottom. Cut the tortillas into any shape you need for your dish. Refer to photos above.
- Spread half of the taco meat, beans, onion, corn, and olives, over the tortillas. Scatter about ⅓ of the cheese on top.
- Repeat the layering process, this time using: 1 cup sauce, 5 tortillas, the remaining taco meat, most of the beans and veggies (reserving a handful of beans, corn, and olives for the top), and about half of the remaining cheese.Be sure to reserve enough sauce to completely cover a top/final layer of tortillas.
- Add a drizzle of sauce over the cheese, then arrange the last 5 tortillas. Add enough sauce to completely cover the tortillas, using a spoon to spread it out. Sprinkle the reserved beans and veggies on top, and cover the dish tightly with foil.
- Bake covered for 35 minutes, then uncover and bake for another 10-15 minutes or until hot in the center. For a smaller dish (half batch), bake time is reduced to about 35 minutes total. Let rest 10 minutes before slicing. If using my almond queso fresco, crumble it on top before serving. If using store-bought vegan cheese, see melting tips below.
- For melted cheese as pictured, while the casserole rests put ⅔ cup vegan shreds in a bowl, and add a generous splash of water (about 3 Tbsp; doesn't need to be exact). Microwave in 15-20 second increments, stirring in between, until smooth and creamy. Spread the melted cheese on top of the casserole just before serving.
- Serve hot with your choice of toppings.
Notes
- Different vegan taco meats including tofu, seitan, or store-bought crumbles can be used; sauté with taco seasoning before layering.
- For cheese, vegan shredded cheddar or homemade oil-free options like cashew queso or liquid vegan mozzarella work well for melting on top.
- Leftovers can be kept refrigerated up to 5 days and reheated covered in the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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