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.
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.
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!
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
Yes, you can use gluten-free enchilada sauce and corn tortillas for a gluten-free twist.
Flour tortillas do work here. I find that they get a little soggy, but in the best way!
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.
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!
Vegan Enchilada Casserole
Ingredients
For the Roasted Vegetables:
- 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
For the Casserole:
- 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
Instructions
Roast the Vegetables
- Preheat the oven to 400 degrees F.
- 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 about 1 cup of enchilada sauce to the bottom of a 9×13 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 1/2 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.
- Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven and serve hot, with cilantro, lime wedges, vegan sour cream, or avocado chunks if desired.
Notes
- If you can’t find vegan enchilada sauce or want to make your own, make the enchilada sauce from my Vegan Enchiladas.
- 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.
- Optional: Cover with shredded vegan cheddar cheese or my Vegan Nacho Cheese and bake for a cheesy version.
I made this for my family of 6 yesterday with a Protein-Packed Quinoa Salad… It was awesome 🤩! My children said, “It taste like bliss. Your taste buds will be tap dancing in your mouth when you taste it !” Thank you for sharing your creations!
PS.
The funny 😆 part was when my husband took his first bite he says, “ the cheese is a bit harder than expected.” My children and I just smiled and smirked . We told him when he was about finished that it was corn tortillas in the dish. Now, my husband doesn’t care for sweet potatoes, would you have any ideas of a still healthy option to substitute that ingredient?
Hi Yolanda. How fun to read the marvelous way your children described how the recipe tasted to them! That is so awesome! I appreciate your family’s love for my recipes! This is such a versatile recipe, and there are many vegetables that you could substitute. Here are a few ideas I have listed in the recipe notes: Try using diced butternut squash, zucchini, yellow squash, bell peppers, broccoli, kale, corn, and more!
Thank you for using my recipes, and I wish you lots of happy cooking and rich family meals around your table!
I’m sure this recipe is even better with sweet potatoes, but I didn’t have any, so I added grated zucchini and corn. It was fabulous. When I recommended the recipe to a friend, she roasted the corn tortillas a bit before layering, and she said it was even better with the tortillas a bit firmer and even a little crunchy. I will try that next time along with the sweet potatoes. Thanks, as always, for another wonderful recipe.
Hi Judy. I loved reading about your recipe experience, as well as your friend’s idea of roasting the corn tortillas! I’m so glad that you loved the recipe! I appreciate your positive feedback! Wising you lots of happy cooking!
This turned out great tonight! I did add some spices to the roasted veg on a whim, and accidentally bought two white Japanese sweet potatoes at the store, so I used those instead of the orange ones. I didn’t end up having as many tortillas as it called for, but still it turned out great. I was skeptical about the cauliflower, but I’d say, don’t be! Great meal to use up lots of fridge veggies, and I’d add one more can of black beans next time, just because I’d like to make the casserole last for two family meals and my 8 year old ate quite a lot of this. Thanks for another delicious, reliable recipe!
You are welcome, Miranda! I’m so glad that you guys loved the casserole! Thanks for sharing your glowing review and feedback! I loved reading about your recipe experience! Wishing you lots of happy cooking!
I am so thankful for all these incredible beautiful recipes 💯
This recipe was delicious. Only missing just a tiny bit of salt and pepper on the veggies ( which I added at the end ) but otherwise it was so good.
Hi Grace. I’m so glad you enjoyed the casserole! Thanks for your glowing 5 star review and feedback! Wishing you happy cooking!
Sounds delicious! What brand of corn tortillas do you recommend?
I use all different brands, not one in particular. I shop at Trader Joe’s a lot and I like their brand.
Hi Nora,
Would this work with flour tortillas? Or will they get too soggy? I don’t have any corn tortillas on hand.
Thanks!
Yes, it will work. They get kinda soggy but in a good way I think!
Love love LOVE this recipe!!! I added steamed tempeh to the black bean layer and added zucchini and red bell pepper to the roasted veggies. Another winner, Nora! Thank you 🙏
You are welcome, Karen! I love your ingredient add in ideas! Thank you for sharing your feedback and wonderful review! Happy cooking!
This recipe rocks! I did get the sauce from TJ’s and the huge pan gave the two of us three meals for less than $20 (I spend a bit on organics). I used Daiya Jalapeño Havarti block cheese… shredded some for the top. Simply exquisite all together! This one is a keeper!
Hi Tamara. I’m excited that you loved the recipe! Thanks for your wonderful feedback and review! Happy cooking!
Pretty easy to make and tasty. Thanks for another great recipe!
You bet, Erica! Thanks for your awesome review! I’m thrilled you loved the casserole recipe!
Loved how easy this was to throw together. Made as written, with fresh cauliflower and Siete enchilada sauce. Yummy!
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!
I’m so happy to hear this Jenny, thank you! 🙂
Hey Nora! I made this tonight and it is fantastic! Can I assemble this with the roasted veg and then freeze for later? Looking for some good meals to prep for post partum phase soon!
I’m so glad you enjoyed the recipe! Yes, you could assemble, then freeze for later. When ready to enjoy, thaw overnight in the fridge if possible, then bake until warm.