The Ultimate Easy Vegan Enchilada Casserole: A Flavorful Plant-Based Family Favorite
Craving a hearty, comforting meal that’s bursting with flavor, yet surprisingly easy and healthy? Look no further than this incredible easy vegan enchilada casserole. Made with a rich, savory bean spread and an abundance of fresh, vibrant veggies, this plant-based dish is crowned with a luscious homemade enchilada sauce. It’s the kind of Mexican comfort food that delights everyone at the table, proving that you don’t need dairy to create an utterly irresistible casserole.
Here in our kitchen, Mexican-inspired dishes are a daily obsession, not just a Tuesday treat. As long as there are ripe avocados on hand, life feels good! You might be wondering, with so many enchilada recipes out there, what makes this one so special? I’m happy to tell you!
Firstly, this vegan enchilada casserole is SUPER TASTY. We’re talking off-the-charts delicious, a flavor explosion that will have you reaching for seconds. But it’s not just the incredible taste that makes it a winner; it’s also a dish that every member of my family, from the pickiest eaters to the most adventurous, absolutely adores. As a healthy cooking enthusiast, I’m equally enamored with its clean, wholesome ingredients and the sheer ease of preparation. This recipe gets an undeniable A+ from every perspective – taste, nutrition, and convenience.
Let’s dive in and discover just how simple it is to bring this fantastic plant-based enchilada to your own table. Prepare to be amazed by how effortless and rewarding making a homemade vegan enchilada casserole can be!
Crafting the Creamy Salsa Bean Spread: The Heart of Your Vegan Enchilada
This is where the magic begins, and it truly couldn’t be easier. Our secret weapon for incredible flavor and a satisfying texture is this simple yet powerful “Salsa Spread.” Just combine vibrant salsa, protein-packed beans, and a blend of aromatic spices in your food processor. With a few pulses, you’ll achieve a smooth, creamy mixture that serves as the perfect base for your easy vegan enchilada.
Once prepared, simply set this delicious spread aside while you get the rest of your ingredients ready. This versatile bean spread is so good and so quick to make that it often finds its way into other meals. You can enjoy it on its own as a dip for tortilla chips, slather it generously inside wraps for a quick lunch, or incorporate it into your favorite quesadilla filling. It adds a wonderful depth of flavor and a boost of nutrition to anything it touches!
Delicious & Versatile Vegan Enchilada Filling Ideas
For the filling of this particular vegan enchilada casserole, I opted for a classic combination of diced zucchini, yellow squash, and onions. Sautéed until tender-crisp, these vegetables provide a wonderful texture and mild, sweet flavor that perfectly complements the spicy enchilada sauce. However, the beauty of this recipe lies in its adaptability!
Feel free to customize your veggie enchilada filling with any vegetables you love or have on hand. Bell peppers (red, green, yellow for a pop of color), corn, spinach, mushrooms, or even diced sweet potatoes make fantastic additions. I’ve also had great success using leftover quinoa salad or a medley of roasted vegetables from previous meals. The key is to make it “always easy, always tasty” – choose what speaks to you, and you can’t go wrong!
Crafting THE BEST Homemade Vegan Enchilada Sauce
While a good store-bought enchilada sauce can work in a pinch, making your own homemade red enchilada sauce takes this easy vegan enchilada casserole from great to absolutely extraordinary. Many people shy away from making sauce from scratch, thinking it’s complicated or time-consuming, but I promise you, it’s neither!
I’ve developed a recipe that is surprisingly simple and incredibly flavorful, requiring less than 10 minutes from start to finish. This quick and easy method yields a sauce that is rich, perfectly spiced, and free from any unwanted additives. The fresh, vibrant taste of homemade sauce truly elevates the entire dish, creating a depth of flavor that a pre-made alternative simply cannot match. Once you try it, you’ll see why it’s considered THE BEST enchilada sauce for your plant-based enchilada adventures.
Assembling Your Irresistible Vegan Enchilada Casserole
Alright, get ready for the most satisfying part of this culinary journey: assembling your vegan enchilada casserole! There’s something truly therapeutic and entertaining about filling, stuffing, and rolling these flavorful parcels. A good recipe is not just about the end result, but also the joy in the process, wouldn’t you agree? With all your components prepped – the creamy salsa spread, the sautéed veggie filling, and your rich homemade enchilada sauce – you’re literally ready to roll!
Mastering the Art of Making Enchiladas
Let’s walk through the simple steps to create a beautifully layered enchilada casserole. First, spread about ½ cup of your delicious enchilada sauce evenly across the bottom of a 9×13 inch baking pan. This not only prevents sticking but also infuses the bottom tortillas with flavor.
Next, lay a corn tortilla flat on a clean surface. Scoop approximately 1 tablespoon of your homemade Salsa Spread onto the center of the tortilla, spreading it gently. On top of that, add 1-2 tablespoons of your prepared vegetable filling. Now, carefully roll the tortilla, making sure to keep the filling tucked inside. Place the rolled tortilla seam-side down into your prepared baking dish. Repeat this process with the remaining tortillas until your baking dish is filled with perfectly rolled enchiladas. Don’t worry if a tortilla splits a little – it happens! It won’t affect the final taste or presentation once baked.
Once all your tortillas are filled and neatly arranged, your vegan enchilada casserole is nearly ready for the oven. Just one more delightful step before baking!
Now, generously pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring it’s distributed evenly. This creates a beautiful, saucy blanket that will bake into a bubbling, flavorful crust. I know what you might be thinking… “Where’s the cheese?” Trust me on this one – it’s absolutely not necessary! The robust flavors from the homemade spread, the savory vegetables, and the rich sauce create such a satisfying depth that you won’t miss the dairy. Give it a try as is; it’s truly delish and incredibly satisfying, offering a lighter yet equally comforting twist on traditional enchiladas.
Can You Handle Even More Flavor & Fun?
Once your vegan enchilada casserole emerges from the oven, bubbling and fragrant, it’s time for the final, most delightful step: decorating! I’m a firm believer that toppings aren’t just an afterthought; they’re an essential part of the meal experience. Whether I’m enjoying oatmeal, a fresh salad, waffles, crispy falafel, or a warming bowl of soup, the toppings are always my favorite part.
Toppings offer a wonderful opportunity for creativity, adding visual beauty and an extra layer of enjoyment to your meal. Beyond aesthetics, they are also a fantastic way to boost the nutritional value of your dish with fresh ingredients and vibrant flavors. Think of them as the crowning glory of your healthy vegan enchilada!
Elevate Your Vegan Enchilada Casserole with Fresh Toppings
Some of my absolute favorite toppings for this plant-based enchilada casserole include creamy avocado slices, thinly sliced jalapeños for a spicy kick, crisp radishes for crunch, a dollop of cooling vegan sour cream, and fresh, zesty scallions. But don’t stop there! Consider fresh cilantro, a squeeze of lime juice, a dash of hot sauce, or even a sprinkle of crumbled vegan feta or your favorite vegan cheese shreds if you desire a cheesy element. The possibilities are endless!
I’d love to hear your ideas: let me know in the comments below what YOU would add to the top of this amazing vegan enchilada casserole to make it uniquely yours!
More Mexican Must-Make Recipes for Your Plant-Based Kitchen:
- Lentil Tacos
- Mexican Cauli-Rice
- Sheet Pan Veggie Fajitas
- Taco Salad
- Vegan Sour Cream
- Enchilada Bowls
- Guacamole
- Tomatillo Salsa
- Black Bean Soup
📖 Recipe
Vegan Enchilada Casserole
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Equipment
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3 Quart Glass Oblong Baking Dish
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Cast iron skillet
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Food Processor
Ingredients
SPREAD
- 1 can 15-oz. chick peas
- ¾ cup salsa
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon cumin
- ½ teaspoon chili powder*
- ½ teaspoon sea salt
FILLING*
- 1 Tablespoon olive oil
- 1 small purple onion diced
- 1 large zucchini diced
- 1 large yellow squash diced
ENCHILADAS
- 12 corn tortillas*
- 1 ½ cups enchilada sauce
Instructions
Make Spread
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Place chickpeas, salsa, nutritional yeast, cumin, chili powder and salt into bowl of food processor and process until smooth. A blender will also work well for this. Set aside.
Saute Veggies
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Heat a medium sized skillet over medium heat. Swirl in olive oil and then add in the onions. Saute, stirring for about 2 minutes, until onions turn translucent. Sprinkle with S+P. Add in zucchini and summer squash and continue to cook for another 3-5 minutes, until tender, but not mushy.
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Preheat oven to 350.
Prepare Enchiladas
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Spread ½ cup enchilada sauce into the bottom of 9 x 13 baking dish. Lay out a tortilla and spread 1 Tablespoon spread down the center of tortilla. Top with 1-2 Tablespoons filling. Roll and place seam side down in baking dish. Continue with remaining tortillas until baking dish is full. Pour remaining enchilada sauce over the top of enchilada rolls, distributing evenly.
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Bake for 30 minutes, until bubbly and slightly browned.
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Garnish as desired and serve warm.
Notes
- If you’re looking for a spicier enchilada, add an additional ¼ teaspoon CHIPOTLE chili powder.
- VEGGIE FILLING: You can use two zucchini, if you don’t have yellow squash. You can also use any roasted/sauteed veggies or a combo of veggies and cooked grains.
- TORTILLAS: look for a brand that’s organic (or at least non-GMO) and without added oil. Preferably a tortilla with only corn + water (and maybe lime) as the only ingredients.
- GARNISH: sliced avocados, thinly sliced shallots or scallions, radishes, jalapenos, lime wedges, chopped tomatoes, fresh cilantro.
- MAKE AHEAD: Each component (enchilada sauce, spread, filling) can be made ahead and then assemble when ready to bake. You can also make and assemble up to 2 days in advance and then bake before serving. Casserole can also be fully made/baked and then refrigerated for 3 days or frozen for up to 3 months. Gently thaw iIn fridge for 6-12 hours and then bring to room temp and heat in 350 oven for 20 minutes.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.