• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Vigilante

Changing the world one recipe at a time

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Casseroles & Savory Tarts / Vegan Enchilada Casserole with Avocado-Cilantro-Jalapeño Cream Sauce

Vegan Enchilada Casserole with Avocado-Cilantro-Jalapeño Cream Sauce

December 15, 2016 By Vegan Vigilante Leave a Comment

Jump to Recipe·Print Recipe

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.  

Vegan Enchilada Casserole

Vegan Enchilada Casserole

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.

  1. 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.

Vegan Enchilada Casserole

Vegan Enchilada Casserole

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.

Vegan Enchilada Casserole

Vegan Enchilada Casserole

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.

Vegan Enchilada Casserole

Vegan Enchilada Casserole with Avocado-Cilantro-Jalapeno Cream Sauce

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.

Vegan Enchilada Casserole

Vegan Enchilada Casserole with Avocado-Cilantro-Jalapeno Cream Sauce

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 info@www.veganvigilanteblog.com. 

I have tons of new vegan recipes swimming around in my head that I’m preparing to share with you. If you’d like to support my work, please sign up for my newsletter so you don’t miss a recipe. For more healthy dinner ideas, visit my Main Dish Section. If you want a quick meal with less mess, check out my One-Pot Meal Section. In love with stews and chili, visit my Stew & Chili Section. In the mood for some quick easy soup ideas, visit my Soup Section.  Thanks again for stopping by! Have a wonderful, plant-based day!

Vegan Enchilada Casserole

Vegan Enchilada Casserole GIF

Print
Vegan Enchilada Casserole

Vegan Enchilada Casserole with Avocado-Cilantra-Jalapeño Cream Sauce


  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

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. 


Scale

Ingredients

For the Avocado-Cilantro-Jalapeño Cream Sauce

  • 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

For the Enchiladas

  • 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

Toppings (Optional)

  • 1 med avocado (seeded and sliced)
  • 1 med lime (sliced)
  • 1/2 cup cilantro

Instructions

For the Avocado-Cilantro-Jalapeño Cream Sauce

  1. 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. 

For the Enchiladas

  1. 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. 
  2. 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. 
  3. Remove veggies from heat and add a couple of rounded tbsp of Avocado-Cilantro-Jalapeño Cream Sauce. Mix thoroughly. 
  4. Open both cans of beans and place in separate bowls. To refried beans, add two tbsp of water and combine. 
  5. To assemble enchiladas, add enough enchilada sauce to thinly coat bottom of 9×13 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. 
  6. 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. 
  7. 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.  

  • Category: Main Course
  • Cuisine: Mexican

Did you make this recipe?

Tag @VeganVigilante1 on Instagram and hashtag it #VeganVigilante1

 

Related

Filed Under: Casseroles & Savory Tarts, Main Dishes, Recipes Tagged With: enchilada casserole, enchilada casserole recipe, vegan enchilada casserole, vegan enchilada casserole recipe, vegan enchilada recipes, vegan enchiladas

Previous Post: « Minted Summer Fruit Salad with Balsamic Maple Dressing
Next Post: Sweet & Smoky Black Bean-Stuffed Mini Peppers »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Little Vegan Blog

Deborah Leader

Hi, I'm Deborah, emergency room registered nurse, and the creative force behind Vegan Vigilante. I have a passionate desire to share plant-based, vegan nutrition with anyone seeking a life filled with health, inner peace, kindness and compassion for animals. To learn more about my vegan journey, click on my photo!

Being Vegan Doesn’t Have to be Boring!

Subscribe now and get new recipes in your inbox to share with your friends and family.

Vegan Christmas Recipes You’ll Love

Vegan Croissant Stuffing
Vegan Croissant Stuffing
Almond Balls
7-Ingredient Vegan Almond Balls
Farro Recipe
One Pot Spinach & Blood Orange Farro Recipe
Easy Vegan Pot Pie
Easy Vegan Pot Pie
Vegan Eggnog
Rich Creamy Vegan Eggnog
Spiced Cranberry Spritzers
Spiced Cranberry Spritzers
Mushroom Wellington
Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
Vegan Tomato Zucchini Tart
Vegan Tomato Zucchini Tart w/ Creamy Cashew Cheese
One Pot Vegan Corn Chowder
One Pot Vegan Corn Chowder
Vegan Lentil Loaf
Holiday Vegan Lentil Loaf
Acorn Squash
The Best Stuffed Holiday Acorn Squash
Picture of Roasted Beet Hummus Bowl with Tofu and Sweet Potatoes
Roasted Beet Hummus Bowl
Vegan Gingerbread Cookies
Vegan Gingerbread Cookies

Check out My Most Popular Recipes

Rich Creamy Vegan Eggnog
Vegan Mushroom Wellington w/ Sweet Potato & Caramelized Onions
Savory Vegan Lentil Loaf (WFPB, GF)
Vegan Garlic Naan Made on Stovetop No Yeast
Vegan Guinness Irish Stew
One Pot Vegan Corn Chowder (WFPB)
Smoky Homemade Chipotle Sauce
Healthy Vegan Vegetable Soup (Oil-Free, No-Added Salt)
10-Minute Mango and Sweet Corn Salsa

Footer

About

Vegan Vigilante is a vegan recipe blog that focuses on recipes that are plant-based and cruelty-free, and many times also gluten-free and refined sugar-free, as well. Here you can browse simple vegan recipes that the whole family will love and learn how to go Vegan!

Get Email Updates

Subscribe now and never miss a recipe

Our Privacy Policy

Disclosure

This page contains affiliate links, meaning, at no additional cost to you, I will earn a small commission if you make a purchase. This helps to keep Vegan Vigilante running smoothly and is much appreciated. 

Copyright © 2019 · Foodie Pro Theme On Genesis Framework · WordPress · Log in