This vegan enchilada casserole layered with vegan taco meat, veggies and smothered with enchilada sauce and cheese. A perfect weeknight meal!
A meatless casserole using healthy whole food ingredients, corn tortillas and red enchilada sauce. It's gluten-free and has hidden veggies but you won't even know it!
This is a sponsored conversation written by me on behalf of Mi Rancho. The opinions and text are all mine.
This post was originally published on June 24, 2019.
While I love enchiladas, especially my vegan black bean and veggie enchiladas, sometimes an easy layered enchilada casserole is more my speed. This recipe and it's flavors are amazing!
Ingredients
Whenever I can get extra veggies into our meals, I am always game. One thing that we have been loving lately, is using cauliflower rice. We started mixing it in our burritos and no one even noticed.
- Corn tortillas - this helps to keep the recipe gluten free, and also avoids that soggy texture. Feel free to use any tortilla you like though.
- Vegan taco meat <-- click the link for my homemade recipe that uses chickpeas, or this taco meat recipe that uses green or brown lentils and walnuts.
- Cauliflower rice - the neutral flavor makes this easy to 'sneak' in for added nutrients.
- Red enchilada sauce - make this homemade version, or choose your favorite store bought kind.
- Vegan cheese sauce - what would enchiladas be without the cheesy factor?
- Green onions and cilantro - these are added at the end for a burst of fresh flavor. You can leave them out if you don't like them.
How To Make Vegan Enchilada Casserole
Once you have all the parts, putting this together is super easy! It's much like a lasagna where the parts are layered.
- Layer sauce, tortillas and taco meat at the bottom of a casserole dish.
- Pour the cheese sauce all over.
- Add a second layer of tortillas, enchilada sauce and cauliflower rice.
- Top with more tortillas, enchilada sauce and sprinkle with green onions and cilantro.
- Bake.
- Serve!
Variations
Customize your enchilada casserole in a number of ways!
I used riced cauliflower, but you can add even more to the veggie filling with anything you want. Here are some ideas and variations for vegetables and fillings I've tried or think would be good in this vegetarian enchilada casserole:
- Spinach ( I have an easy spinach and chickpea enchilada recipe that's delish!)
- Bell peppers
- Chilis
- Corn
- Mushrooms
- Zucchini
- Butternut squash
- Sweet potato
- Soyrizo
- Dairy-free monterey jack cheese or cheddar cheese
You can also sub out the homemade taco meat for a store bought variety. Or just use beans if you're in a hurry.
Serving Suggestions
Pair your healthy vegan enchilada casserole with any of the following toppings or sides:
- Avocado slices
- Jalapeno slices
- Vegan sour cream
- Salsa verde or salsa rojo
- Mexican rice
- Vegan refried beans
- Street corn salad
The best tortillas for enchilada casserole
We like this enchilada casserole with corn tortillas to keep it gluten free, but feel free to use any of your favorite tortillas.
Using quality tortillas is key in a good Mexican recipe. My favorite brand has always been Mi Rancho. Their quality, flavor and texture is as close to homemade as I have found!
I can literally eat their corn tortillas warmed up with a touch of butter, dipped in the fresh salsa, and be happy for ever. Haha!
These tortillas are 100% organic and Non-GMO project verified. They use organic corn grown in California cooked with lime, then ground into fresh masa using hand-carved lava stones. Once you try them you'll see that process truly matters.
Make Ahead and Storage Tips
To prep ahead:
- Prepare the vegan taco meat.
- Make the cheese sauce.
- Mix up the enchilada sauce.
- Then on the day you are making it, throw it together and bake!
- You can even completely assemble up to 24 hours before baking, just remove it from the refrigerator at least 30 minutes before baking.
If you want to make it super easy for weeknight dinners, you can use store bought items but the homemade is so much better. I use frozen cauliflower rice but you could make your own.
To store leftover enchilada casserole:
- It's easily stored in an airtight container in the refrigerator for up to 3-5 days.
- When you're ready to eat it, just heat it in the microwave until warm.
- If you prefer to warm it in the oven, you can just do so slowly so it doesn't burn.
- You can also freeze it for up to 3 months. I wrap leftovers in parchment paper, then tinfoil. Then I put that in a plastic freezer bag.
Common Questions
Traditional enchiladas are usually filled with meat and/or cheese and covered in a mild or spicy sauce.
There are a number of vegan options, black bean enchiladas are popular, but the fillings can also be made with lentils, nuts, vegetables, potatoes, rice, and more.
This vegan enchilada casserole recipe is baked uncovered because it is only in the oven for about 25 minutes. Some recipes require a longer baking time, where covering can help prevent the enchiladas from drying out.
Most red enchilada sauce is made with tomato sauce and spices, but every recipe varies.
I prefer to use homemade enchilada sauce because it is just so good! If you're really trying to make this quickly you can use a store bought enchilada sauce.
My easy homemade enchilada sauce is one of the best out there. The recipe was created off of a friends authentic one that I had once and knew I had to recreate. It's super simple, literally stir it all in a pot and warm!
More Vegan Enchilada Recipes
It's so easy to enjoy amazing flavors while getting in all sorts of veggies! after this easy vegan enchilada casserole is gone, keep the family happy with these vegan recipes:
Vegan Enchilada Casserole (Gluten Free)
Ingredients
- 18 corn tortillas , I use Mi Rancho brand
- 3 cups vegan taco meat
- 2 cups cauliflower rice , I use frozen
- 2 cups red enchilada sauce , can make your own or use store bought
- 1 cup vegan cheese sauce , can sub with store bought cheese
- ½ cup sliced green onions
- ¼ cup chopped cilantro
Instructions
- Preheat the oven to 350 F/175 C
Layer the ingredients in a 9 x 13 baking dish as follows:
- ½ cup enchilada sauce
- 6 corn tortillas
- 3 cups vegan taco meat
- 1 cup vegan cheese sauce
- 6 corn tortillas
- ½ cup enchilada sauce
- 2 cups cauliflower rice
- 6 corn tortillas
- 1 cup enchilada sauce
- ½ cup sliced green onions
- ¼ cup chopped cilantro
- Bake for 25 minutes. Allow to cool a bit, then top with toppings of choice and devour!
Notes
- To make this super fast and easy use store bought ingredients.
- If you use fresh cauliflower rice instead of frozen the texture of the end result may vary slightly but it will still be great.
- Customize with whatever toppings you prefer.
- Nutrition info is for the base casserole only without the toppings.
- If you make all homemade ingredients at the same time it will take you longer, I suggest making them ahead of time or using store bought if you want it fast.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Keeley Nyman
I love when my husband makes vegan street tacos. So good! Awesome giveaway!!
veggiesdontbite
Oooh, I'm on my way!
The Vegan 8
Looks so delicious girl! Love enchiladas and you have so many delicious layers here! I especially love that you topped it all off with fresh lettuce and red onions! Sooo good!
veggiesdontbite
Thanks Brandi!
Anne Landry
Brilliant!
veggiesdontbite
Thank you!
Sheila
I love tacos for breakfast, lunch or dinner! They are so easy and versatile.
veggiesdontbite
Me too!!
steviefbillman
I have to put this in my weekly dinner rotation, because it's definitely perfect for leftovers throughout the week! Looks delicious.
Christine Lyle
I like eating them nice and warm and by themselves. YUM
veggiesdontbite
Ooooh, yes! Love that too!
Julie
my fave way to eat tortillas is tacos! With lots of ingredients (guac, lettuce, peppers, onions, you get the idea) all smashed inside and messy!
veggiesdontbite
I love all the ingredients too!
Laura
I love using my gluten free Mi Rancho tortillas with my guac, or bean tacos, or egg white scramble. Yum.
veggiesdontbite
Yum!
Gloria Kersh
One of my favorite ways of eating tortillas is making breakfast burritos on the weekend. I alternate the fillings but love tofu scramble, shredded lettuce, taco meat and salsa. Yummy!!
veggiesdontbite
I love breakfast burritos!
Megan
Great recipe. Always looking for kid friendly ideas!
veggiesdontbite
My kids love it and have no idea there are hidden veggies!
H
I'm definitely making this. My mom used to make a cream of mushroom chicken enchilada casserole with green chilies and black olives and I'm still trying to figure out how to veganize that one! Add some tortilla chips to the side of this dish and it will be devoured by my family.
veggiesdontbite
Oh yay! Let me know how you like it!
H
I made this using all your recipes from scratch - the enchilada sauce, the cheese sauce, even the taco seasoning! It was incredible, so delicious. Thank you!
veggiesdontbite
Yay!!! I'm so happy you liked it!
Michelle
Looks delicious!
veggiesdontbite
Thank you!
Abi
I love the rainbow of colors in this enchilada casserole recipe! I love eating tortillas ALL the ways. If I had to pick a favorite, probably burritos made by my husband, because he is a gifted tortilla-folder! It’s definitely a valuable skill that I lack and need to practice more lol 🙂
veggiesdontbite
Thank you!! And yes, tortilla folding is legit a skill!
Becky
Recipe sounds delish.... it's what's for dinner tonight! I love tortillas! Wrap them around all things yummy.
veggiesdontbite
Me too!
Karen
This looks so good! I can't wait to make it for the fam!😁 Btw, my favorite way to eat tortillas is in the form of taquitos! Growing up in Ventura CA, I was a cook at a little hole in the wall Mexican take-out place and I learned to make the best stuff there... But the taquitos haunt me, lol.. 😋