Go Back
Vegan Enchilada Casserole

Vegan Enchilada Casserole Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can red enchilada sauce
  • 8 small corn tortillas (6-inch)
  • 1 ½ cups shredded vegan cheese, divided
  • Diced avocado, chopped cilantro, lime wedges for serving

Method
 

  1. Preheat oven to 375°F (190°C) and lightly oil an 8-inch baking dish. In a skillet over medium heat, sauté onion in olive oil until soft, about 4 minutes. Stir in garlic, cumin, and chili powder and cook 30 seconds more.
  2. Add black beans, corn, green chiles, and half the enchilada sauce. Simmer 3 to 4 minutes until heated through and slightly thickened.
  3. Spread a thin layer of remaining sauce in the baking dish. Layer half the tortillas, then half the bean mixture, half the cheese. Repeat with remaining tortillas, bean mixture, a final tortilla layer, pour over remaining sauce, and top with remaining cheese.
  4. Bake 20 minutes until cheese melts and edges bubble. Broil 1 to 2 minutes for a golden top if desired.
  5. Let rest 5 minutes. Top with cilantro and avocado, cut into squares, and serve with lime wedges.

Notes

If your casserole dish is a little larger, you may need an extra tortilla or two to cover the layers. The resting time after baking is important, it helps the casserole hold together when you cut it. Leftovers keep well for up to 4 days in the fridge.