Vegan Enchilada Casserole

5 stars (28 ratings)

Vegan Enchilada Casserole

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.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 414kcal

Author: Nora Taylor

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

US Customary - Metric

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 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 1/2 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.

Nutrition