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Vegan Enchilada Casserole
5 from 15 votes

Vegan Enchilada Casserole

Vegan Enchilada Casserole layers corn tortillas with seasoned vegan taco meat, black beans, vegetables, enchilada sauce, and vegan cheese. Baked until bubbly and topped with additional sauce and cheese, it delivers a plant-based version of enchiladas with varied textures and hearty flavors.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 300 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 375 degrees F (190°C), and locate a 13x9 casserole dish (or smaller if adjusting batch size).
  2. 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.
  3. Spread half of the taco meat, beans, onion, corn, and olives, over the tortillas. Scatter about ⅓ of the cheese on top.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Calories 300kcal (15%) Carbohydrates 35g (12%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 1g (5%) Fiber 7g (28%) Sugar 5g (10%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 300

% 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.