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mexican tortilla casserole (vegan enchilada lasagna)



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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6


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Step 1

* Please check out the recipe video above for visual instruction!

Step 2

Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan).

Step 3

Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes. Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit.

Step 4

Cut tortillas into strips.

Step 5

Blend the chipotle pepper and mix it with the vegan Mayonnaise.

Step 6

Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then sprinkle over half of the non-dairy cheese.

Step 7

Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese.

Step 8

Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.

Step 9

Allow to cool for 3-5 minutes before cutting into squares.

Step 10

Serve with guacamole and fresh herbs, or other garnishes of choice.

Step 11


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