Vegan Enchilada Casserole

Dive into the hearty, flavor-packed world of this vibrant Vegan Enchilada Casserole, a plant-based twist on a classic comfort dish! This layered masterpiece combines tender corn tortillas, a medley of sautéed vegetables like zucchini, bell peppers, and onions, and protein-rich black beans for a filling meal that's both wholesome and satisfying. Smothered in robust enchilada sauce, sprinkled with smoky spices like cumin and paprika, and topped with melty vegan cheese, every bite delivers bold flavors and satisfying textures. Perfect for weeknight dinners or meal prep, this casserole bakes to perfection in under an hour and is finished with a sprinkle of fresh cilantro for a refreshing touch. Grab your oven mitts and prepare this delicious vegan casserole that’s sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced bell pepper
• 1 medium, diced zucchini
• 3 cloves, minced garlic
• 2 15-ounce cans, drained and rinsed black beans
• 1 cup frozen corn
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups enchilada sauce
• 2 cups vegan cheese shreds
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened.

Step 3

Add the diced zucchini and minced garlic to the skillet, stirring occasionally, and cook for another 3 minutes.

Step 4

Stir in the black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and cook for 2 more minutes to combine flavors.

Step 5

Remove the vegetable mixture from heat.

Step 6

Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.

Step 7

Place 4 corn tortillas over the sauce, slightly overlapping.

Step 8

Spread half of the vegetable mixture over the tortillas, and then drizzle 1/2 cup of enchilada sauce over the top.

Step 9

Sprinkle 1 cup of vegan cheese shreds over the vegetable layer.

Step 10

Repeat the layers with another 4 tortillas, the remaining vegetable mixture, 1/2 cup of enchilada sauce, and 1 cup of vegan cheese shreds.

Step 11

Finish with a final layer of 4 corn tortillas, covering the entire surface.

Step 12

Pour the remaining enchilada sauce evenly over the top layer of tortillas.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 14

Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

Step 15

Garnish with chopped fresh cilantro before serving. Allow the casserole to cool for about 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(3081.3g)

Amount per serving	% Daily Value*
Calories	4279.0

Total Fat 178.4g	0%
Saturated Fat 109.7g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 12918.4mg	0%
Total Carbohydrate 597.2g	0%
Dietary Fiber 100.2g	0%
Total Sugars 47.8g
Protein 110.4g	0%

Vitamin D 0IU	0%
Calcium 4245.5mg	0%
Iron 31.2mg	0%
Potassium 2662.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 10.0%

Carbs: 53.9%