Black Bean Enchilada Casserole

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If you’re craving the flavors of your favorite enchiladas, but don’t want to spend the time rolling each one up, opt for this super easy Vegan Enchilada Casserole Recipe where you just layer it up and throw it in the oven.

enchilada casserole recipe finished from the oven

Listen. I love enchiladas. They’re one of my favorite foods. But you know what I don’t love?

Standing at the counter rolling and stuffing all the little tortillas. Unfortunately, I just don’t have the time for weeknight meals that take a whole lot of time.

And I’d bet you feel the same way.

With this Vegan Enchilada Casserole, you just layer it all up in a casserole dish, throw it in the oven, and in the time it takes you to fold a load or 2 of laundry, dinner’s ready to be served!

Totally winning!

1 serving of enchilada casserole topped with vegan sour cream.

Ingredient Spotlight

ingredients needed for black bean enchilada casserole in separate bowls.

Corn (or flour) Tortillas
Red Enchilada Sauce
Chili Sauce
Red & Green Bell Peppers
Corn
Black Beans
Vegan Cheese

That’s it! Super simple ingredients you can get from any grocery store.

Step-by-Step Instructions for Vegan Enchilada Casserole

Step 1 – In a large bowl, mix the enchilada sauce and chili sauce together.

Step 2 – Spread 1/2 cup of the sauce mixture over the bottom of the baking dish.

Step 3– Lay 6-8 tortillas on top of the sauce layer and spread about 1 more cup of the sauce onto the tortillas, fully coating them.

Step 4 – Sprinkle half the beans, half the corn, and half of the bell peppers on top of the tortillas and top with a third of the vegan cheese.

Step 5 – Repeat the layers starting with the tortillas, then sauce, remaining beans, peppers, corn, and another third of the cheese.

Step 6 – Top with another layer of tortillas

Step 7 – Coat with the remaining sauce and sprinkle over the remaining cheese.

Step 8 – Place in the oven for 45-55 minutes, or until cheese is melted and the middle is cooked through.

Step 9 – Allow to cool for 5 minutes, and then serve with a sprinkle of fresh cilantro and green onion.

corner of baked black bean enchilada casserole

This Vegan Enchilada Casserole Recipe is everything you’ve ever needed when it comes to comfort food:

  • Ridiculously easy throw together type of meal
  • Serves a crowd
  • Super comforting

Insider Pro Tips

Amp up your topping game

This is where you can go crazy. Once you pull the cooked enchilada casserole out the oven, feel free to top it with whatever you’d like. Or you can serve with bowls of toppings so your crew can top their own dish however they’d like. I’m thinking vegan sour cream, cilantro, hot sauce, jalapenos, guacamole, shredded lettuce, diced tomatoes, black olives, crushed tortilla chips, a squeeze of lime juice. Sky’s the limit on this one!

Customize it

Wanting to add more protein? Pinto beans, taco-seasoned lentils, smoky tempeh, crumbled and cooked tofu. You can add whatever you’d like.

And if you have more veggies to use, be my guest – zucchini, spinach, roasted broccoli, sweet potato. Add as much as you’d please!

Use an enchilada sauce you love

One of the most prominent flavors in this dish is the enchilada sauce, so you’ll want to be sure it’s a flavor you know you’ll love. And if you’re not short on time, and your grandma makes a killer enchilada sauce, feel free to go homemade!! No one’s stoppin’ ya!

piece taken out of enchilada casserole recipe

Enchilada Casserole Recipe FAQs

Should enchiladas be covered when baking?

Generally, I do cover my enchiladas to trap in the moisture and prevent the rolled up tortillas from drying out. But because this is a casserole, and your tortillas are completely smothered, there’s no need to cover with foil.

How do I store leftovers?

This dish makes great leftovers. You can refrigerate in an air-tight container for 3-4 days. Or you can choose to freeze individual pieces or the entire pan once cooked and cooled. Just defrost the night before.

Looking for more Vegan Recipes?

Vegan Nachos
Vegetarian Stuffed Peppers
Homemade Taquitos Recipe
Cafe Rio Veggie Salad
Cilantro Lime Quinoa
Crispy Black Bean Burritos
Vegan Totchos
Vegan Street Corn Salad
Vegetarian Pie Pie

Now that you know how to easy it is to make this vegan enchilada casserole recipe, please give it a star rating below and comment letting me know how it turned out for you.

Black Bean Enchilada Casserole Recipe

black bean enchilada casserole recipe
If you're craving the flavors of your favorite enchiladas, but don't want to spend the time rolling each one up, opt for this super easy Vegan Enchilada Casserole Recipe where you just layer it up and throw it in the oven.
Louisa
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 25-28 corn tortillas
  • 2 cups red enchilada sauce
  • 1 Tablespoon chili sauce
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 1/2 cups corn kernels canned or frozen & thawed
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups vegan cheese of choice shredded
  • Fresh cilantro chopped for garnish
  • green onion thinly sliced for garnish

Instructions

  • Preheat oven to 375° F. Grease a 9×13 baking dish.
  • In a bowl, mix the enchilada sauce and chili sauce together until well combined.
  • Spread about 1/2 cup of the sauce mixture over the bottom of the baking dish.
  • Lay 6-8 tortillas on top of the sauce layer and then spread about 1 more cup of the sauce onto the tortillas, fully coating them.
  • Sprinkle half the beans, half the corn, and half of the bell peppers on top of the tortillas and top with a third of the vegan cheese.
  • Repeat the layers starting with the tortillas, then add sauce, then the rest of the beans, bell peppers, corn, and another third of the cheese.
  • Top this all with another layer of tortillas.
  • Coat with the remaining sauce and sprinkle over the remaining cheese.
  • Place in the oven for 45-55 minutes, or until cheese is melted and the middle is cooked through.
  • Allow to cool for 5 minutes, and then serve with a sprinkle of fresh cilantro and green onion.

Notes

Nutritional Information listed below is for 8 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish – kcal: 2744 F: 52 C: 501 P: 98

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