Easy Black Bean Enchilada Casserole
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This black bean enchilada casserole features layers of tortillas, enchilada sauce, hearty veggies, and gooey, melted cheese. It can also be made ahead!
Busy weeknights are no match for this freezer-friendly black bean enchilada bake.
It takes the hassle out of rolling and just gives you all the deliciousness of enchiladas in every layer.
You’ll have fun making and eating it, and if you have leftovers, you’re lucky because they will taste even better!
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Need more Mexican-inspired comfort food without breaking your vegan diet? You’ll love vegan totchos and street corn salad!
Why You’ll Love This Black Bean Enchilada Casserole Recipe
- This vegan black bean enchilada bake is an easier way to enjoy enchiladas! No rolling needed.
- This black bean enchilada casserole is the perfect low-effort dish to feed a crowd. You can also load it up with more veggies to make it extra wholesome.
- This dish is freezer-friendly! You can make it in advance for a quick, busy weeknight dinner!
Ingredients And Substitutions
Corn tortillas – This healthy black bean casserole features layers of corn tortillas for a taste of traditional enchiladas.
Red enchilada sauce and chili sauce – We amped up the heat by mixing red enchilada sauce with chili sauce, but feel free to reduce the amount or omit it if you’re not a fan of spicy foods. You can also use homemade enchilada sauce.
Red bell pepper and green bell pepper – Using a combination of bell peppers not only gives the black bean and corn enchilada casserole a lovely pop of color, but their different flavors add depth to the savory dish.
Corn – Frozen corn also works, but thaw it before use.
Black beans – Black beans make this bean and cheese enchilada casserole super hearty and satisfying. You can also add extra veggies like zucchini or sweet potatoes!
Shredded vegan cheese – Is it really a casserole without a bubbly, melty cheese topping? You can use any shredded vegan cheese or combine different kinds!
Fresh cilantro and green onion – Optional garnishes for added crunch, brightness, and color.
Baking spray – For greasing the baking dish.
Tips For Making This Recipe
Topping Ideas
Take your black bean enchilada to the next level and load it up with diced avocado, vegan sour cream, jalapeno, and black olives! Crushed tortilla chips will also be delicious for an added crunch.
Leftover Tips
Cover the leftover black bean enchilada casserole with plastic wrap or store the slices in an airtight container. Refrigerate the casserole for up to 4 days. To serve, reheat it in the microwave for 1 minute or until heated through.
Meal Prep Tips
You can make this tortilla black bean casserole in advance and just freeze the slices (in freezer-safe containers) or the entire thing (cover with foil and lid) for up to 3 months. Thaw in the fridge overnight before reheating. If reheating the whole casserole, pop it in the oven at 350°F for about 30 minutes.
Black Bean Enchilada Bake Recipe FAQs
Is this vegan black bean enchilada casserole gluten-free?
You can make this dish gluten-free! Use gluten-free tortillas and enchilada sauce. The other ingredients are usually gluten-free, but make sure to double-check them.
Is enchilada sauce vegan?
Enchiladas are usually vegan since they are made from tomatoes and various seasonings. However, not all store-bought enchilada sauces are vegan.
Is it okay to use flour tortillas for vegan enchilada bake?
Of course! Flour tortillas will also work for this black bean tortilla bake.
Do you cover black bean tortilla casserole when baking?
You don’t need to cover this meatless enchilada casserole. The tortillas will not dry out because they are smothered with sauce.
What is a good substitute for meat in meatless enchilada casserole?
Plant-based ground “beef” cooked with taco seasoning will make a satisfying addition to this vegan enchiladas casserole.
More Delicious Vegan Comfort Food Recipes
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Black Bean Enchilada Casserole
Equipment
Ingredients
- 25 to 28 corn tortillas
- 2 cups red enchilada sauce
- 1 tbsp chili sauce
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 cups corn kernels
- 2 15-oz cans black beans, rinsed and drained
- 2 cups shredded vegan cheese of choice
- Fresh cilantro, chopped for garnish
- Green onion, thinly sliced for garnish
- Baking spray
Instructions
- Preheat the oven to 375°F and grease a 9 x 13 baking dish.
- Mix the enchilada sauce and chili sauce. Spread 1/2 cup of the sauce mixture over the bottom of the prepared baking dish.
- Arrange 6 to 8 tortillas over the sauce layer. Overlapping them is fine.
- Spread 1 cup of the sauce over the tortilla layer.
- Sprinkle half of the beans, half of the corn, and half of the bell peppers on top.
- Add a third of the vegan cheese. Repeat the layers, and after the final layer of tortillas, top the casserole with the remaining sauce and shredded cheese.
- Bake for 45 to 55 minutes or until the middle is cooked through and the cheese is bubbly and melted.
- Cool for 5 minutes and garnish with cilantro and green onion before serving.
Notes
- Take your
- Cover the leftover black bean enchilada casserole with plastic wrap or store the slices in an airtight container. Refrigerate the casserole for up to 4 days. To serve, reheat it in the microwave for 1 minute or until heated through.
- You can make this tortilla black bean casserole in advance and just freeze the slices (in freezer-safe containers) or the entire thing (cover with foil and lid) for up to 3 months. Thaw in the fridge overnight before reheating. If reheating the whole casserole, pop it in the oven at 350°F for about 30 minutes.
