vegan enchilada casserole

Vegan Enchilada Casserole is layered with roasted vegetables, fresh spinach, black beans, corn tortillas and covered with enchilada sauce. Easy to assemble and so tasty.

Vegan Enchilada Casserole

cauliflower (or 1 large head cauliflower, chopped)

sweet potatoes, peeled and chopped into 1 inch cubes

red onion, chopped

olive oil

can black beans, drained and rinsed

baby spinach, chopped

corn tortillas,

vegan enchilada sauce ((I used Trader Joe's brand))

non-dairy vegan cheese shreds, optional

cilantro,

 Preheat the oven to 400 degrees F. 

Grease a large baking sheet or line with parchment paper. 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.

Roast the Vegetables

Add 1/2 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 1/3 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. Sprinkle with non-dairy cheese, if desired.

Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven and serve hot, with cilantro, vegan sour cream, or avocado chunks if desired.

Assemble the Casserole

This vegan enchilada casserole is spicy, simple, and oh so delicious. And you won’t believe how easy this plant-based Mexican-inspired casserole is to make! The result will tantalize your taste buds with cheesy layers of flour tortilla, spiced and saucy vegan soy curl chicken, black beans, corn, green chilis, and enchilada sauce baked in the oven until melty.

(8-oz.) jars vegan condensed cheddar soup

enchilada sauce

green chilies

water

black beans,

corn

Tbsp taco seasoning

chicken bouillon powder

(6-inch) flour tortillas

vegan shredded cheese (optional,

Preheat your oven to 375°F.

In a large pot combine all the ingredients...

In a large pot combine all the ingredients for the filling. Mix well and heat on medium heat, covered, 20 minutes or until soy curls are plumped.

Cut the tortillas in half. In a large...

Cut the tortillas in half. In a large 9x13 baking dish layer tortillas (see notes), then the filling mixture, then vegan cheese (optional). Repeat another two layers, until filling and cheese are gone, making sure the top layer is filling / cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Let cool for 10 minutes before slicing and...

Let cool for 10 minutes before slicing and serving on its own or with guacamole, vegan sour cream, salsa, and tortilla chips!

This Vegan Enchilada Casserole is a versatile, comfort-food meal you&#39;ll return to again and again! With layers of corn tortillas, plant-based taco meat, veggies, cheese, and enchilada sauce, it has all of the flavor of enchiladas but none of the fuss. Easily scale the recipe depending on the amount you need, and customize it to suit your tastes. Gluten-free with an oil-free option.

corn tortillas

(15 oz) can black beans, rinsed and drained

½ large onion, chopped

corn kernels (thawed

black olives

avocado or guacamole

chopped cilantro

pico de gallo

Preheat

Preheat oven to 375 degrees F (190°C), and locate a 13x9 casserole dish (or smaller if adjusting batch size).

Assemble

Spread a thin layer of enchilada sauce on the bottom of the dish (about ½ cup for 13x9 dish). Arrange 5 corn tortillas so that they overlap slightly and cover the bottom. Cut the tortillas into any shape you need for your dish. Refer to photos above.

Layer

Spread half of the taco meat, beans, onion, corn, and olives, over the tortillas. Scatter about ⅓ of the cheese on top.

Repeat

Repeat the layering process, this time using: 1 cup sauce, 5 tortillas, the remaining taco meat, most of the beans and veggies (reserving a handful of beans, corn, and olives for the top), and about half of the remaining cheese.Be sure to reserve enough sauce to completely cover a top/final layer of tortillas.

Add a drizzle of sauce over the cheese, then arrange the last 5 tortillas. Add enough sauce to completely cover the tortillas, using a spoon to spread it out. Sprinkle the reserved beans and veggies on top, and cover the dish tightly with foil.

Bake

Bake covered for 35 minutes, then uncover and bake for another 10-15 minutes or until  hot in the center. For a smaller dish (half batch), bake time is reduced to about 35 minutes total. Let rest 10 minutes before slicing. If using my almond queso fresco, crumble it on top before serving. If using store-bought vegan cheese, see melting tips below.

Garnish

For melted cheese as pictured, while the casserole rests put ⅔ cup vegan shreds in a bowl, and add a generous splash of water (about 3 Tbsp; doesn&#39;t need to be exact). Microwave in 15-20 second increments, stirring in between, until smooth and creamy. Spread the melted cheese on top of the casserole just before serving.

Serve

Made this tonight/ forgot the corn but put black been and chickpeas that I had leftover from the before day dinner. It was really very good. Next time I will not forget the corn, will make it again for sure.

Introducing our favorite vegan enchilada casserole! Filled with meaty soy curls, red beans, and corn, this casserole is layered with tortillas, and topped with a creamy cashew cheese sauce. A flavorful and comforting family dish!

tortillas

soy curls

soy sauce

Worcestershire sauce

tbsp oil

garlic

shallots (minced)

black beans

unsweetened vegan yogurt

tsp black pepper

raw cashews (soaked overnight)

yeast

tbsp tapioca starch

tsp white miso

onion powder

salt

tsp white vinegar

Rehydrate the soy curls. Add the soy curls to a large bowl and cover with boiling water. Let them rehydrate for about 15 minutes. The soy curls should be soft.

Drain them. Drain the rehydrated soy curls and rinse them a few times under cold water. Squeeze them between your hands to remove as much moisture as possible.

Slice into small chunks. Slice the soy chunks into 1/2-inch bites to make something that resembles ground meat. Transfer to a bowl.

Let marinate. Add the soy sauce and Worcestershire sauce and toss to coat Allow the soy curls to absorb the sauce for about 10 minutes.

Soy curls

Sauté the aromatics. Heat the oil in a large non-stick pan. Once hot, add the minced garlic and shallots and sauté for about 2 minutes or until fragrant.

Add the soy curls. Next, add the marinated soy curls and sauté for 5 minutes or until slightly brown.

Add the remaining ingredients. Add the cooked black beans, corn, enchilada sauce, yogurt, and ground black pepper. Stir to combine all of the ingredients with the enchilada sauce. Cook for another 2 minutes and remove from heat.

Taste and adjust the seasonings. At this point, taste the filling and adjust the saltiness to your liking.

Filling

Preheat the oven to 400 °F (200°C).

Make the cheese sauce. Drain the soaked cashews and transfer them to a high-speed blender. Add the water, nutritional yeast, tapioca starch, miso, vinegar, onion powder, and salt. Blend for 15-20 seconds or until smooth. Note: The sauce will be very thin. This is normal, it will thicken as it cooks.

Assemble. It’s now time to assemble the casserole. Spread a very thin layer of the filling to the bottom of a 9×7-inch (23x18cm) baking dish. This layer will prevent the tortillas from sticking to the bottom.

Top with tortillas. Next, arrange two tortillas on top of the filling. It’s okay if they overlap a little bit.

Add another layer of the filling. Transfer half of the enchilada filling on top of the tortillas and spread it into an even layer.

Repeat. Top the filling with another layer of tortillas and finish with the remaining filling.

Pour the cheese sauce. Slowly pour the liquid cashew cheese sauce on top of the filling.

Bake. Finally, bake the casserole for 25-30 minutes or until the top is golden brown. Allow the casserole to cool for a few minutes before serving. This casserole will keep for up to 5 days in the refrigerator.

Looks amazing! Would the enchilada sauce from your power bowls recipe work with this?

The whole family love it! It was quick and we loved the cheese sauce topping.

Easy Vegan Potato Enchilada Casserole 🌶 This zesty festive dish is like a party on your plate! Add a side of beans, rice &amp; salad and you&#039;ll have the whole enchilada! Easy to prepare &amp; gluten-free.

Easy Vegan Potato Enchilada Casserole

onions

black olives (sliced)

C corn

15-18 corn tortillas (check package

C enchilada sauce (red

C vegan cream cheese (or soft cheese. I use Kite Hill ricotta)

Russet potatoes (washed, peeled, quartered)

butter

C non-dairy milk (I prefer rice

salt & pepper

Click here to see complete recipe and video

Place potatoes into a large pot. Cover potatoes completely with water. Put a lid on the pot and place on stove over high heat.

Bring to a boil, and continue to boil for 10-15 minutes. You&#x27;ll know they&#x27;re ready when a knife or fork easily pierce the potatoes.

Carefully pour off water into sink and allow potatoes to thoroughly drain in a colander or strainer - at least 5 minutes.

Transfer potatoes to a large mixing bowl and begin mashing.

Add butter and continue mashing.

Gradually add milk, a little at a time, and continue mashing until potatoes are the consistency you like.

Simple Vegan Mashed Potatoes

Preheat oven to 375º.

Prepare mashed potatoes (see our full recipe here)

Using a 9&quot; x 13&quot; baking dish, pour approx. 1/2 C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce.

Cut each tortilla into 4 equal squares, trimming off the rounded edges.

Place one layer of tortilla squares on the bottom of the pan.

Spoon approx. 1 tbsp of mashed potato onto each square.

Sprinkle a small amount of onion, olives, and corn on top of each potato covered square.

Repeat process, creating another layer of tortilla squares, potato, onion, olives, and corn, pressing down lightly between layers.

Continue creating layers (3-4) until casserole is just below the top of baking dish.

Pour enchilada sauce evenly over entire casserole.

Spoon a small dollop of cheese on top of each square.

Cover with foil and bake for 20-25 minutes at 375º.

Uncover and continue baking for another 10 minutes, until sauce is bubbling and cheese is slightly brown.

Serve as is, or garnish with cilantro leaves.

Need a delish south-of-the-border inspired dish for a party or potluck? Here you go! This vegan potato enchilada casserole is a crowd pleaser. Loaded with flavor & perfect for vegans & non-vegans alike!

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