Vegan Enchilada Casserole

Name: Vegan Enchilada Casserole
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 1 large head cauliflower (cut into small florets, or (2) 12-oz packages frozen); 2 medium sweet potatoes (peeled and chopped into 1 inch cubes); 1 medium red onion (chopped); 2 tablespoons olive oil; 15 ounce can black beans (drained and rinsed); 2 cups fresh baby spinach (chopped); 15 corn tortillas (cut in half); 30 ounces vegan enchilada sauce; Vegan Sour Cream (optional, for serving); avocado slices, lime wedges and fresh chopped cilantro (for serving)

This Vegan Enchilada Casserole has everything you love about enchiladas, and is a incredible plant-based family dinner! It’s faster to make than classic enchiladas and full of veggies like sweet potatoes, cauliflower and spinach.

If you love easy vegan casserole recipes, you’ll also want to try this Chili Cornbread Casserole, this Cheesy Broccoli Rice Vegan Casserole, and this Biscuit Topped Chickpea Pot Pie.

overhead view of a vegan enchilada casserole topped with avocado and lime wedges.

I make this Vegan Enchilada Casserole when I’m craving a big plate of enchiladas without all the work. Instead of stuffing and rolling a million tortillas, you layer a simple filling of roasted vegetables, spinach, and black beans in a casserole dish with enchilada sauce and corn tortillas, then let the oven do the rest.

And the best part is how customizable it is. Out of an ingredient? Swap it. Need to use up the veggies in your freezer? Throw them in. Believe me, this is the kind of flexible, no-stress family dinner you’ll want to make again and again.

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“So delicious and filling! I made it this last week and it was so flavorful and reheated very well. Any time I make a delicious vegan dish my husband always says, ‘This has to be a Nora recipe.’ We love your recipes!” – Jenny

Why you’ll love this roasted vegetable enchilada casserole

Easier than enchiladas – No rolling required! Just layer everything in a dish, then bake. You’ll have an easy casserole that tastes like enchiladas in just over an hour.
Flexible – Swap the vegetables, sauces, or beans with what you have on hand. You can mix and match this recipe any way you want.
Family-friendly – My entire family devours this casserole when I make it for dinner. They love it just as much as my classic Vegan Enchiladas!

How to make a vegan enchilada casserole

Find the complete recipe with measurements in the recipe card below.

Add the vegetables to a large baking sheet and drizzle the oil over top. Stir to coat, then place the pan in the oven and roast the vegetables until tender.

To assemble the casserole, pour 1/2 cup of enchilada sauce on the bottom of a baking dish. Add a single layer of the halved corn tortillas, then add half of the roasted vegetables, half of the spinach, and half of the black beans on top.

overhead view of the filling for a vegan enchilada casserole in a baking dish.

Drizzle more sauce over the veggies and beans, then add another layer of tortillas. Add the rest of the veggies, spinach, and black beans. Cover with a final layer of tortillas and enchilada sauce.

Cover and bake the enchilada casserole for 20 minutes, then remove the foil and continue baking for 10 minutes.

Serve hot with vegan sour cream, cilantro, lime wedges, or avocado on top. Or top with Avocado Crema, yum!

overhead view of an assembled vegan enchilada casserole in a baking dish.

Variations

Picky eaters at the table? Out of an ingredient or two? Luckily, this casserole is incredibly flexible. Put your own twist on it using any of these variations:

Fresh vs. frozen vegetables – Honestly, this casserole works great with both. Use the bag of frozen vegetables in your freezer, or swap them for fresh, seasonal produce. Anything goes!
Mix and match the veggies – You can use other veggies depending on what you have. Try using diced butternut squash, zucchini, yellow squash, bell peppers, broccoli, kale, corn, and more!
Season the vegetables – For a little more flavor, sprinkle cumin, smoked paprika, and chili powder, or a taco seasoning packet over the veggies before roasting.
Use homemade enchilada sauce – The sauce from my Vegan Enchiladas recipe is perfect here.
Change the sauce – Use green enchilada sauce instead of red.
For a protein boost – Combine or replace the black beans with your favorite vegan ground meat crumbles, seared tempeh, or my Best Ever Vegan Taco Meat.
Top with cheese – Sprinkle dairy-free cheese shreds or pour my Vegan Nacho Cheese Sauce over the enchiladas before baking.

Frequently asked questions

Can it be made gluten-free?

Yes, you can use gluten-free enchilada sauce and corn tortillas for a gluten-free twist.

Will this work with flour tortillas instead?

Flour tortillas do work here. I find that they get a little soggy, but in the best way!

Can I make the enchilada casserole ahead of time?

Yes, you can assemble the casserole as normal and keep it covered in the fridge or freezer. When ready, thaw it overnight in the refrigerator, then bake it the next day.

How long do the leftovers last?

I rarely end up with leftovers, but when I do, I store them in an airtight container in the fridge for 3 to 4 days. I love reheating the slices for lunch the next day!