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person scooping a slice of vegan enchilada casserole out of a white dish
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5 from 53 votes

Easy Vegan Enchilada Casserole with Green Sauce

Made with a medley of seasonal vegetables nestled between layers of healthy ingredients this easy Vegan Enchilada Casserole is your go-to meal when you want something healthy and delicious that doesn't take all night to make. 
Prep Time15 minutes
Cook Time30 minutes
Cooling Time5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 363kcal
Author: Deborah
Cost: $13

Equipment

Ingredients

For the Enchiladas

  • ¼ cup vegetable broth low sodium
  • 1 bunch spinach rinsed and drained
  • 1 teaspoon olive oil extra virgin
  • 3 cloves garlic minced
  • 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 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 15 oz can refried beans vegan & lard-free
  • 15 oz can black beans
  • 28 oz can green enchilada sauce low sodium; divided
  • 15 corn tortillas
  • 8 oz vegan mozzarella cheese shredded

Toppings (Optional)

  • fresh avocado seeded and sliced
  • fresh lime sliced into wedges
  • cilantro coarsely chopped
  • jalapenos seeded and chopped

Instructions

Preparing the Enchiladas

  • 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 almost wilted. Remove, drain and pat dry with paper towels.  Set aside.
  • In same pan, heat 1 teaspoon olive oil.
  • Add onion and garlic and saute until onion is translucent.
  • Add bell peppers, corn and jalapeno. Stir until all vegetables are evenly coated with olive oil. Saute until almost tender.  
  • Stir in cumin, chili powder, smoked paprika, sea salt and black pepper. Saute for 2 minutes. Remove from heat. Set aside.

Assembling the Enchiladas: The Bottom Layer

  • Thinly coat bottom of 9x13 casserole dish with enchilada sauce.
  • Place layer of tortillas on top of sauce, side by side.
  • Add layer of re-fried beans.
  • Add some spinach.
  • Add black beans.
  • Add half the vegetables with spices.
  • Add layer of vegan cheese shreds.

Middle Layer

  • Repeat above steps 1-7 to create middle layer. If counting calories and prefer less fat, omit cheese in this layer or all together.

Top Layer

  • Top with another layer of tortillas.
  • Add some sauce.
  • Finish with final layer of vegan cheese.

To Bake

  • 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 5 minutes or more before slicing, plating and topping with your favorite garnishes.

Video

Notes

  • Omit vegan cheese to lower fat content in recipe.
  • Reheat in oven for 10 minutes or microwave. If reheating in oven, cover with foil so as not to over-brown.
  • The vegetables used in this recipe are what I had in my refrigerator and are interchangeable. Feel free to use any veggies you have in yours.
  • Choose low sodium canned beans if not making at home.
  • Choose gluten-free tortillas if gluten-intolerant.
  • Store left-overs in an air-tight container for up to 4 days.
  • Freeze left-overs by the slice in an individual airtight container for up to 90 days.
  • When ready to defrost left-overs, remove from freezer and let sit out for at least 4 hours or microwave for 10 minutes on defrost setting. 

Nutrition

Serving: 1piece | Calories: 363kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Sodium: 1974mg | Potassium: 408mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1455IU | Vitamin C: 39mg | Calcium: 103mg | Iron: 4mg