Vegan Enchilada Casserole with Homemade Sauce
This simple yet tasty vegan enchilada casserole with homemade sauce is such a great dish for the family during pretty much any season. 100% plant-based, nut free, dairy free, soy free, with a gluten free option, a little bit spicy, healthyish, and full of flavor!
This recipe is better when it’s fresh, however, we had the leftovers cold for lunch, and we still loved it! So don’t worry if you don’t eat it all the first day. This dish is spicy, but not “authentic” Mexican level spicy, if you know what I mean. So follow the directions; and only add extra chili if you really like spicy food.
Mexican Vegan Enchilada Casserole
Once upon a time I lived part time in Mexico for work. While I traveled to Mexico City, Monterrey, and Guadalajara, most of my time was spent in Ciudad de Mexico and I fell in love with it. I used to rent an apartment in the Polanco neighborhood instead of using hotels because that way I could have fun going to the grocery stores and try new ingredients!
It’s in Mexico where I learned about enchiladas for the first time. I tried so many different types, with enchilada sauce, mole sauce, you name it, I tried them all! This recipe is my attempt to recreate one of my favorite Mexican meals and I am excited to share it with you. I love this baked enchilada because it’s:
Healthier than most enchilada recipes I’ve seen.
Super easy to make, with the option to make your own enchilada sauce.
Ingredients are mostly whole foods and easy to find.
It’s packed with good quality plant-based protein.
Simple Ingredients
Black beans
Corn tortillas
Zucchini
Cauliflower
Roasted tomatoes
Vegan cheese
Olive oil
Chili powder
Cumin
Oregano
Whole wheat flour (if you make the sauce)
I used organic corn tortillas for this recipe. However, you could use any tortilla you like. A whole wheat tortilla or sprouted tortilla would also work. I haven’t tried it with an almond tortilla, so please let me know if that works too!
Vegan cheese: This time I used Violife vegan mozzarella cheese, but my chipotle cheese sauce recipe works great for these enchiladas too.
Black beans: Cooked at home or canned work. Just make sure you drain them properly. Adzuki beans also go great in enchiladas.
Cauliflower: I used a purple one this time. We found it at our local Farmer’s Market and it makes for a great color; but regular cauliflower also works.
How to Make Baked Vegan Enchilada?
You need a small saucepan and a baking pan.
To make the enchilada sauce, warm up the olive oil in a small saucepan. Add the flour, stir and cook it for a minute, add the spices and water and simmer until thick.
Chop the vegetables and set aside.
Preheat the oven to 400 F (204 C).
Grease a medium baking pan (I used a 9”x9” Pyrex) and start adding layers: first a tortilla layer, then roasted tomatoes, then cauliflower, beans, and half of the enchilada sauce.
Cover it with another tortilla and repeat layers again.
Add the cheese on top with some salt and pepper and pop it in the oven for 40-45 minutes.
Optional toppings: fresh parsley, cherry tomatoes, and green chilies.
This Vegan Enchilada Casserole Is
Nut free
Egg-free
Dairy-free (without butter)
Healthier than most baked enchilada recipes I’ve seen
Soy free
Easy to make
Fantastic as lunch or dinner