Vegan Enchilada Casserole with Homemade Sauce
This simple yet tasty vegan enchilada casserole with homemade sauce is such a great dish for the family during pretty much any season. 100% plant-based, nut free, dairy free, soy free, with a gluten free option, a little bit spicy, healthyish, and full of flavor!
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This recipe is better when it’s fresh, however, we had the leftovers cold for lunch, and we still loved it! So don’t worry if you don’t eat it all the first day. This dish is spicy, but not “authentic” Mexican level spicy, if you know what I mean. So follow the directions; and only add extra chili if you really like spicy food.
Mexican Vegan Enchilada Casserole
Once upon a time I lived part time in Mexico for work. While I traveled to Mexico City, Monterrey, and Guadalajara, most of my time was spent in Ciudad de Mexico and I fell in love with it. I used to rent an apartment in the Polanco neighborhood instead of using hotels because that way I could have fun going to the grocery stores and try new ingredients!
It’s in Mexico where I learned about enchiladas for the first time. I tried so many different types, with enchilada sauce, mole sauce, you name it, I tried them all! This recipe is my attempt to recreate one of my favorite Mexican meals and I am excited to share it with you. I love this baked enchilada because it’s:
Healthier than most enchilada recipes I’ve seen.
Super easy to make, with the option to make your own enchilada sauce.
Ingredients are mostly whole foods and easy to find.
It’s packed with good quality plant-based protein.
Simple Ingredients
Black beans
Corn tortillas
Zucchini
Cauliflower
Roasted tomatoes
Vegan cheese
Olive oil
Chili powder
Cumin
Oregano
Whole wheat flour (if you make the sauce)
I used organic corn tortillas for this recipe. However, you could use any tortilla you like. A whole wheat tortilla or sprouted tortilla would also work. I haven’t tried it with an almond tortilla, so please let me know if that works too!
Vegan cheese: This time I used Violife vegan mozzarella cheese, but my chipotle cheese sauce recipe works great for these enchiladas too.
Black beans: Cooked at home or canned work. Just make sure you drain them properly. Adzuki beans also go great in enchiladas.
Cauliflower: I used a purple one this time. We found it at our local Farmer’s Market and it makes for a great color; but regular cauliflower also works.
How to Make Baked Vegan Enchilada?
You need a small saucepan and a baking pan.
To make the enchilada sauce, warm up the olive oil in a small saucepan. Add the flour, stir and cook it for a minute, add the spices and water and simmer until thick.
Chop the vegetables and set aside.
Preheat the oven to 400 F (204 C).
Grease a medium baking pan (I used a 9”x9” Pyrex) and start adding layers: first a tortilla layer, then roasted tomatoes, then cauliflower, beans, and half of the enchilada sauce.
Cover it with another tortilla and repeat layers again.
Add the cheese on top with some salt and pepper and pop it in the oven for 40-45 minutes.
Optional toppings: fresh parsley, cherry tomatoes, and green chilies.
This Vegan Enchilada Casserole Is
Nut free
Egg-free
Dairy-free (without butter)
Healthier than most baked enchilada recipes I’ve seen
Soy free
Easy to make
Fantastic as lunch or dinner
Please let me know if you make it! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!
Vegan Enchilada Casserole with Homemade Sauce
This simple yet tasty vegan enchilada casserole with homemade sauce is such a great dish for the family during pretty much any season. 100% plant-based, nut free, dairy free, soy free, with a gluten free option, a little bit spicy, healthyish, and full of flavor!
Ingredients (US Customary)
- 1 1/2 cups cooked black beans (or one 15 oz can)
- 1 can diced fire-roasted tomatoes (14.5 oz)
- 5 corn tortillas (50 grs each)
- 1/2 large zucchini (5.5 oz)
- 1/2 medium purple cauliflower (8.47 oz)
- 1/2 cup shreded vegan mozzarella (2 oz), or any cheese you prefer
- To make the enchilada sauce:
- 2 tbsp olive oil
- 2 cups water
- 2 tbsp whole wheat flour (or GF brown rice flour)
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- Plus extra salt and pepper to taste in between layers
Ingredients (Metric)
- 425 grs cooked black beans (or 1 can)
- 1 can diced fire-roasted tomatoes (411 grs)
- 5 corn tortillas (50 grs each)
- 1/2 large zucchini (156 grs)
- 1/2 medium purple cauliflower (240 grs)
- 56 grs shreded vegan mozzarella, or any cheese you prefer
- To make the enchilada sauce:
- 2 tbsp olive oil
- 2 cups water
- 2 tbsp whole wheat flour (or GF brown rice flour)
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- Plus extra salt and pepper to taste in between layers
Instructions
- To make the enchilada sauce, mix the spices in a small bowl and set aside. In a saucepan, warm up 2 tbsp olive oil, add 2 tbsp whole wheat flour, stir and cook for 1 minute.
- Add all the spices, stir a couple of times and then slowly start adding the water to disolve any lumps.
- Continue stirring and then then simmer over minimum heat for 10-15 minutes (until it starts getting thick). Set aside.
- Chop the vegetables and preheat the oven to 400 F.
- Grease a medium baking pan (I used a 9”x9” Pyrex) and start adding layers: first a tortilla layer, then roasted tomatoes, then cauliflower, some salt and pepper to taste, beans, and half of the enchilada sauce.
- Cover it with another tortilla and repeat layers.
- Add the cheese on top with some salt and pepper and put it in the oven for 40-45 minutes.
- I used 2 1/2 tortillas per layer.
- Optional toppings: fresh parsley, cherry tomatoes and green chilies.
Notes
Other topping idea: I recommend avocado as a topping too, mine weren't ready when I created this recipe.
Tortillas: I used organic corn tortillas for this recipe. However, a whole wheat tortilla or a sprouted tortilla would also work. I haven’t tried it with an almond tortillas yet, so please let me know if that works too!
Vegan cheese: I used a Violife vegan mozzarella cheese this time, but my chipotle cheese sauce recipe works great too. Also, most recipes call for far more cheese than the amount I used, your call! I didn't want to use a lot of cheese but it's still pretty tasty with only a half cup of cheese.
Black beans: I cooked my beans at home but canned bans work too. Just make sure you drain them properly. Also, adzuki beans go great with this enchilada recipe if you want to try something different.
Cauliflower: I used purple cauliflower this time. We found it at our local Farmer’s Market and it makes for a great color and flavor; but regular white cauliflower also works.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 r
Servings: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 272 | ||
| % Daily Value* | ||
| Total Fat 10g | 16% | |
| Saturated Fat 2.5g | 13.9% | |
| Total Carbohydrates 37g | 15% | |
| Fiber 8g | 29% | |
| Sugar 4g | 10% | |
| Protein 11g | 14% | |
*Values are based on a 2000 calorie diet.
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