This Vegan Enchilada Casserole combines a medley of seasonal vegetables with layers upon layers of refried beans, spinach, black beans, corn tortillas and a tangy Avocado-Cilantro-Jalapeño Cream Sauce for the perfect meal that your whole family will enjoy.
I’ve been so craving enchiladas lately. And not just any enchiladas. I wanted to make a Vegan Enchilada Casserole instead of traditional enchiladas. Why? First, because I didn’t have a lot of time. Second, because they’re easier to make than regular enchiladas and I’m all about easy meals these days. Lastly, because I made a batch of this Avocado-Cilantro-Jalapeño Cream Sauce and wanted to use it in something sinfully delicious. Alas, this Vegan Enchilada Casserole was born.
The inspiration for this recipe came from This Savory Vegan’s Vegan Enchilada Casserole with Jalapeno Cream Sauce. I put my own spin on the recipe and also prepared it differently than she did. The end result was nothing short of magical.
You’ll start this recipe by preheating your oven to 350 degrees Fahrenheit (176 Celsius). Next, prepare your Avocado-Cilantro-Jalapeño Cream Sauce by popping all of the ingredients into your food processor and giving it a good whirl. Once the sauce is made, you’ll add a couple of heaping spoonfuls to your cooked vegetables as seen in the image above.
Next, open your refried beans and black beans and put them on separate plates. Stir in the Avocado-Cilantro-Jalapeño sauce so that the veggies are coated evenly as seen in the image below.
How to Assemble Vegan Enchilada Casserole
Before layering your tortilla in the casserole. Heat some enchilada sauce in small frying pan on low-medium heat. You’re going to soften them by turning them several times in the sauce. Then, follow the steps listed below to assemble this Vegan Enchilada Casserole.
- Pour a layer of sauce into a 9×13 casserole dish, just enough to cover the bottom. Next, add a layer of 4-5 tortillas. You can see that I split one in half in the image above to cover the entire bottom of casserole dish.
2. Next, add a layer of refried beans.
3. Then, add a layer of spinach. as pictured above.
4. Next, add a layer of black beans.
5. Then, add a layer of vegetables as pictured above.
6. Then, you’ll drench your veggies with enchilada sauce.
7. Then, add another layer of tortillas making sure you cover all your edges as pictured above.
8. Now, another layer of beans.
9. And then, another layer of spinach as pictured above.
10. Next, a final layer of black beans.
11. Followed by another layer of veggies.
2. Lastly, top everything with a final layer of tortillas and some enchilada sauce and throw the casserole in the oven for 30 minutes. During the last 5 minutes of baking, increase the heat to broil just until the edges of the tortillas are getting a little brown. But watch carefully, as you don’t want it to burn.
13. Remove from oven and allow to sit for 10-15 minutes before topping with jalapeno slices and the cream sauce. Slice and serve with lime slices and cilantro.
The Final Product: Vegan Enchilada Casserole with Avocado-Cilantro-Jalepeno Cream Sauce
So initially I didn’t think the organic tortillas I used for this recipe were going to work. After spending money on the ingredients, creating and preparing the meal, allowing them to cool for 10 minutes afterward, I found they didn’t hold together as well as I would’ve liked them to when I sliced individual servings and scooped them onto the plate. It is therefore my recommendation that you use regular tortillas when you make this recipe, such as Mission Tortillas, a brand that does not use animal products in the manufacturing process.
If you make this Vegan Enchilada Casserole, be sure to take a photo and tag it #veganvigilante1 on Instagram. I’d love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post. If you have questions or want to share a recipe of your own as a guest blogger, please email me at firstname.lastname@example.org.
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Made with a medley of seasonal vegetables nestled between layers of refried beans, spinach, black beans, tortillas and a tangy Avocado-Cilantra-Jalapeño Cream Sauce, this Vegan Enchilada Casserole is your go-to meal when you want something healthy and delicious that doesn't take all night to make.
- 2 ripe avocados
- 1.6 oz cilantro 45 grams
- 1 medium jalapeño leave seeds or remove, depending upon your taste
- 1 tbsp olive oil extra virgin
- 1/2 tsp garlic minced
- 1 lime juice of
- 1/4 cup vegetable broth
- 1/4 cup vegetable broth
- 1 bunch spinach rinsed and drained
- 1 tsp olive oil extra virgin
- 1 med yellow onion finely chopped
- 1 med red bell pepper coarsely chopped
- 1 med green bell pepper coarsely chopped
- 1 cup frozen corn
- 1 med jalapeño diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp ground black pepper
- 15 oz can refried beans vegan or vegetarian
- 15 oz can black beans
- 28 oz can green enchilada sauce divided
- 15 corn tortillas
- 1 med avocado seeded and sliced
- 1 med lime sliced
- 1/2 cup cilantro
Add all ingredients except vegetable broth to a food processor. Give it a whirl until all ingredients are combined thoroughly. Add vegetable broth until it reaches the desired consistency. Set aside.
Preheat oven to 350 degrees Fahrenheit (176 Celsius). Heat vegetable broth over medium heat in large fry pan or wok. Add spinach and saute until just wilted. Remove and place between a thick layer of paper towels. Place a small weighted object on top to increase drainage.
In same pan, heat 1 tsp olive oil. Add garlic and onion and saute until onion is translucent. Add bell peppers and corn and saute for about 6-7 minutes until corn is thoroughly heated and peppers are almost fork-tender.
Remove veggies from heat and add a couple of rounded tbsp of Avocado-Cilantro-Jalapeño Cream Sauce. Mix thoroughly.
Open both cans of beans and place in separate bowls. To refried beans, add two tbsp of water and combine.
To assemble enchiladas, add enough enchilada sauce to thinly coat bottom of 9x13 casserole dish. Also, pour some enchilada sauce in a small fry pan. Heat 4-5 tortillas, one by one as you use them, on low-to-medium heat, just enough to soften them. Place 4 side by side on bottom of casserole dish. You may have to split one in half to cover bottom completely. Add a layer of refried beans. Add a layer of spinach. Add a layer of black beans. Add a layer of vegetables. Add a small amount of enchilada sauce and then cover with 5 softened tortillas. Repeat layers beginning with refried beans. To finish, add final layer of 4-5 tortillas followed by the remaining enchilada sauce.
Bake for 30 minutes. During last 5 minutes, increase heat to broil and remove just as soon as sides start to bubble and top layer is slightly browned. Watch carefully so as not to burn.
Remove from oven and allow to cool for 10-15 minutes before topping with sliced jalapeño and a few drizzles of Avocado-Cilantro-Jalapeño Cream Sauce. Slice and garnish with more jalapeño, lime, sliced avocado and remainder of cream sauce.