Vegan Enchilada Casserole is layered with roasted vegetables, fresh spinach, black beans, corn tortillas and covered with enchilada sauce. Easy to assemble and so tasty.
This is the best Mexican vegan casserole. Instead of rolling a million enchiladas, you just layer everything together and bake for a simple meal the whole family will love!
Instead of using a meat alternative, this casserole is full of easy roasted cauliflower, sweet potatoes and onion. Roasting caramelizes the vegetables, bringing out their natural sweetness and making a delicious filling along with black beans and spinach. Layer with corn tortillas, enchilada sauce, optional vegan cheese shreds and bake. Dinner is served.
How do you make Enchilada Casserole
(this is simply an overview with photos, the full recipe is at the bottom of the page)
- Roast the veggies.
- In a 9×13 inch casserole dish, drizzle about 1/2 cup of enchilada sauce on the bottom.
- Layer with halved corn tortillas.
- Add half of the roasted veggies, half of the beans and half of the spinach. Drizzle with a little more sauce.
- Layer with more halved corn tortillas.
- Add the rest of the veggies, beans and spinach.
- Layer with the final corn tortillas, then cover in the rest of the enchilada sauce.
- Sprinkle with “cheese”, if using.
- Bake covered with foil for 20 minutes, then uncover and bake for 10 more minutes.
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Special Instruction & Tips
- Need to make it gluten free? Make sure to use a vegan gluten free enchilada sauce, or make your own and use gluten free flour instead of regular flour to thicken.
- If you can’t find vegan enchilada sauce, make this one from my Vegan Enchiladas, it’s delicious! I used Trader Joe’s to make this recipe easier, as it’s now vegan, score!
- Swap the veggies: You can use other veggies depending on what you have. Try using any of these vegetables instead: diced butternut squash, zucchini, yellow squash, bell peppers, broccoli, kale, corn and more!
Vegan Enchilada Casserole
For the Roasted Vegetables:
- (2) 12-ounce bags frozen cauliflower (or 1 large head cauliflower, chopped)
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 medium red onion, chopped
- 2 tablespoons olive oil
For the Casserole:
- 15 ounce can black beans, drained and rinsed
- 2 cups fresh baby spinach, chopped
- 15 corn tortillas, cut in half
- 12 ounces vegan enchilada sauce (I used Trader Joe's brand)
- 2 cups non-dairy vegan cheese shreds, optional
- chopped cilantro, optional for serving
Roast the Vegetables
- Preheat the oven to 400 degrees F.
- Grease a large baking sheet or line with parchment paper. Add the cauliflower florets, peeled and chopped sweet potatoes and the chopped red onion. Drizzle with olive oil and stir to coat the vegetables.
- Place the pan in the oven and roast for about 30 minutes, until the sweet potatoes are fork tender. Remove from the oven and reduce heat to 350 degrees F.
Assemble the Casserole
- Add 1/2 cup of enchilada sauce to the bottom of a 9x13 inch casserole dish.
- Place a single layer of the halved corn tortillas, then 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans.
- Drizzle about 1/3 cup sauce over the mixture, then add another layer of corn tortillas.
- Now add the rest of the vegetables, spinach and black beans. Cover with a final layer of corn tortillas, and pour the rest of the sauce over the top, evenly. Sprinkle with non-dairy cheese, if desired.
- Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven and serve hot, with cilantro, vegan sour cream, or avocado chunks if desired.
- If you can't find vegan enchilada sauce or want to make your own, make the enchilada sauce from my Vegan Enchiladas. Trader Joe's enchilada sauce is now vegan, and really good, so that's what I used here.
- For gluten free, make your own enchilada sauce and use a gluten free flour instead of regular flour. Or buy gluten free vegan enchilada sauce.
- Feel free to switch up the vegetables based on what's in season and what you have. Butternut squash would be good, as well as corn, broccoli, zucchini, yellow squash, kale, or bell peppers.
This recipe was first published in September 2017 and has been republished with new photos and writing.