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Vegan Enchilada Casserole

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This Vegan Enchilada Casserole is a simple and delicious way to enjoy enchiladas without the extra effort! Layers of seasoned tofu, black beans, red bell pepper, and spinach are stacked between gluten-free tortillas and doused in homemade enchilada sauce that is absolute perfection. Baked to bubbly perfection, this dairy-free, plant-based dish is topped with dairy-free yogurt, avocado, cherry tomatoes, and cilantro for a fresh, zesty finish!
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Easy Vegan Enchilada Casserole

Get ready to dig into a cozy, plant-based delight with my vegan enchilada casserole featuring Maria and Ricardo’s CarbBueno gluten-free tortillas! This dish layers savory enchilada filling—think seasoned black beans, fresh veggies, high protein tofu, and zesty enchilada sauce—between soft, delicious low carb tortillas that hold everything together beautifully. Baked to perfection and topped with dairy-free yogurt, fresh avocado, cilantro, and cherry tomatoes, it’s a satisfying meal that’s not only gluten-free but also bursting with flavor. Perfect for a weeknight dinner that will leave you with healthy lunches and leftovers for the rest of the week, or to impress at your next gathering, this casserole is sure to become a favorite at your table!

An enchilada casserole is easier to make than traditional enchiladas for a few key reasons. First, you skip the tedious rolling process; instead of filling and rolling each tortilla individually, you simply layer the ingredients in a baking dish. This means less prep time and fewer dishes to manage. Additionally, you can easily customize the layers with your favorite fillings and sauces, making it a more forgiving dish if you want to mix things up. Finally, it all comes together in one pan, which simplifies both cooking and cleanup—perfect for busy weeknights or when you’re entertaining!

Maria and Ricardo’s CarbBueno gluten-free tortillas are awesome for several reasons! First off, they have a fantastic texture that holds up beautifully in any dish, whether you’re making enchiladas or wraps. They’re made with high-quality ingredients, which means no weird additives or preservatives—just pure, wholesome goodness. Plus, their flavor is spot-on, complementing both savory and sweet fillings perfectly. With low carbs and gluten-free status, they cater to various dietary needs without sacrificing taste. These tortillas make it easy to enjoy your favorite dishes while sticking to your health goals—what’s not to love?

Easy Vegan Enchilada Recipe Ingredients

Grab a few essential items and start layering for this deliciously easy meal!

Casserole Ingredients

  • Red Onion: Diced red onion brings a subtle sweetness and a slight crunch, adding depth to the casserole’s savory flavor profile.
  • Garlic Cloves: Minced garlic infuses the dish with a warm, aromatic base that complements the spices and vegetables beautifully.
  • Red Bell Pepper: Use any bell peppers you have on hand as they add a colorful and slight sweetness to the layers of this casserole.
  • Super Firm Tofu: I opted for crumbled firm tofu between my layers for plant based texture and protein. Use whatever protein you’d like as they will all soak up the flavor and add dimension to this dish.
  • Chili Powder: Chili powder adds a smoky, mildly spicy flavor to the casserole, enhancing the Mexican-inspired taste.
  • Cumin: This earthy spice provides a warm, slightly nutty flavor and enhances the flavor experience of this dish.
  • Mexican Oregano: With a subtle citrusy note, Mexican oregano adds depth and a touch of brightness to the spice blend.
  • Nutritional Yeast: For the cheesy flavor in this enchilada casserole you can opt for nutritional yeast or any dairy free queso fresco.
  • Baby Spinach: Adds color and nutrition to the dish, and it wilts perfectly into the other ingredients during baking.
  • Black Beans: Provide additional protein, fiber, and a creamy texture that pairs well with the other ingredients. Refried beans would also work beautifully in this recipe.
  • Frozen Yellow Sweet Corn: The sweet corn kernels add a pop of sweetness and color that balances the savory, spiced filling. Canned corn would also work if you don’t have frozen.
  • Cilantro: Freshly chopped cilantro adds a refreshing, herbaceous note that brightens up each bite.
  • Red Enchilada Sauce: This zesty sauce brings the dish together, coating every layer with a rich, tomato-based flavor and a hint of spice. You could also make your own sauce tomato based sauce for this recipe if you’d like!
  • Maria and Ricardo’s CarbBueno Gluten-Free Tortillas: These gluten-free tortillas layer up beautifully, holding the filling while adding a soft, satisfying texture without the gluten.
fresh cilantro bunch on a cutting board
ripe avocado halves with pit on a white marble countertop

Topping Ingredients

  • Dairy-Free Yogurt: A dollop of plain, unsweetened yogurt adds a cooling contrast to the casserole’s spiciness, creating a creamy finish essential to any enchilada recipe.
  • Cherry Tomatoes: Halved cherry tomatoes offer a fresh, juicy burst of flavor that lightens each bite of the casserole.
  • Cilantro: Extra chopped cilantro as a garnish brightens the dish, adding a fresh, herby finish.
  • Avocado: Sliced avocado adds a creamy, buttery texture that complements the zesty enchilada sauce and spices.
  • Salsa: A spoonful of salsa adds extra tang and spice, enhancing the casserole’s flavor and making it extra festive. 

How to Make Vegan Enchilada Casserole

Making this casserole is as easy as layering the ingredients and baking! Start with preheating your oven to 375 so that once your veggies and tofu are ready you can pop your casserole in!

Sauté the Veggies and Tofu

In a large cast iron skillet over medium heat add a splash of water or cooking oil to coat. Add in the onion, garlic, and bell pepper and sauté for 3-4 minutes until tender and fragrant. Add in the tofu, deglazing with a splash of water as needed, and sauté for about 5 minutes until the edges are golden. Season with chili powder, cumin, oregano, and nutritional yeast.

Add Spinach, Beans, and Corn

Add the spinach, and pour in the black beans, corn, cilantro, coconut aminos, and 1/2 cup of enchilada sauce. Cook for a few minutes until the spinach has wilted. Season to taste with salt and pepper. 

Assembling the Enchilada Casserole

Ladle about 1 cup of enchilada sauce into a 9 x 13” glass baking dish and arrange 4 of the tortillas in an even layer, tearing in half as needed, to cover the sauce. Brush the top side of each tortilla with more sauce and spread a layer of the veggie, tofu and bean mixture over the tortillas. Do this several more times until you add the remaining sauce and top with the last 4 tortillas, ensuring each one is coated with the remaining sauce on each side.

Bake and Serve

Bake the casserole for 20-30 minutes until bubbly and golden. Remove the casserole and let it rest for about 10-15 minutes before slicing into sections and serving topped with toppings of choice!

Vegan Enchilada Casserole Frequently Asked Questions

Here are a few commonly asked questions!

What to Serve with Enchilada Casserole

This vegan enchilada casserole pairs well with a side of Spanish red rice, fresh guacamole, or a simple side salad.

Can I Use Different Vegetables in This Casserole?

Yes! Use any vegetables you have on hand, I went with a more simple selection as traditional enchiladas are typically made with minimal ingredients. However this casserole is flexible, so feel free to customize it by adding sweet potatoes, mushrooms, or zucchini to add additional flavors and textures.

What Vegan Cheese is Best?

I love the umami and simple cheesy flavor that the nutritional yeast provided for this recipe however make this as cheesy and indulgent as you’d like. Opt for a vegan cheese that melts well or your choice of cheese if you are not avoiding dairy.

How to Freeze Enchilada Casserole

To freeze, portion the cooled casserole into individual containers. When you’re ready to enjoy it, reheat it in the oven or microwave for a comforting, plant-based meal on busy nights.

Why You’ll Love This Vegan Enchilada Casserole

There are so many reasons to love this dish aside from the fact that it’s absolutely delicious. This casserole has all the flavors of an enchilada without the need to roll anything! Skipping the rolling and layering like a lasagna cuts down the preparation time meaning less time in the kitchen but still all the flavor. It’s also highly customizable, allowing you to swap in your favorite veggies or add extra spices to suit your taste. Perfect for meal prep, this casserole can be made ahead of time for easy weeknight dinners or leftovers. Plus, it’s gluten-free and dairy-free thanks to Maria and Ricardo’s CarbBueno tortillas, keeping the dish light while packing in tons of flavor.

Other Vegan Mexican Recipes to Try

Looking for more Mexican-inspired vegan dishes? Try one of these delicious recipes next – they’re all DELICIOUS with Maria & Ricardo’s tortillas!

Crispy Vegan Bean Tacos

Layered Vegan Taco Salad 

Vegan Blackened “Fish” Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Slice of vegan enchilada casserole lifted from the pan, topped with avocado, herbs, and green onion
Jackie Akerberg

Vegan Enchilada Casserole

5 from 2 votes
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This Vegan Enchilada Casserole is a simple and delicious way to enjoy enchiladas without the extra effort! Layers of seasoned tofu, black beans, red bell pepper, and spinach are stacked between gluten-free tortillas and doused in homemade enchilada sauce that is absolute perfection. Baked to bubbly perfection, this dairy-free, plant-based dish is topped with dairy-free yogurt, avocado, cherry tomatoes, and cilantro for a fresh, zesty finish!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Main Course, Meal Prep
Calories: 147

Equipment

  • stove, oven
  • 9x13" baking dish

Ingredients
  

Casserole Ingredients
  • 1 small red onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 16 oz super firm tofu, crumbled
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp Mexican oregano
  • ¼ cup nutritional yeast
  • 2 handfuls baby spinach
  • 1 can black beans, drained and rinsed
  • 1 cup frozen yellow sweet corn
  • ¼ cup cilantro, chopped
  • 2 tbsp coconut aminos
  • 3 cups red enchilada sauce
  • salt and pepper, to taste
  • 12 Maria and Ricardo’s Carb Bueno Gluten Free Tortillas
Topping Ingredients
  • plain unsweetened dairy-free yogurt
  • cherry tomatoes, halved
  • cilantro, chopped
  • avocado, sliced
  • green onions, chopped
  • salsa

Method
 

  1. Preheat the oven to 375.
  2. Heat a large cast iron skillet over medium heat and add a splash of water or cooking oil to coat. Add in the onion, garlic, and bell pepper and sauté for 3-4 minutes until tender and fragrant.
  3. Add in the tofu, deglazing with a splash of water as needed, and sauté for about 5 minutes until the edges are golden. Season with chili powder, cumin, oregano, and nutritional yeast.
  4. Add the spinach, and pour in the black beans, corn, cilantro, coconut aminos and 1/2 cup of enchilada sauce. Cook for a few minutes until spinach has wilted. Season to taste with salt and pepper.
  5. Ladle about 1 cup of enchilada sauce into a 9 x 13” glass baking dish.
  6. Arrange 4 of the tortillas in an even layer, tearing in half as needed, to cover the sauce, brushing the top side of each tortilla with more sauce.
  7. Spread a layer of the veggie, tofu and bean mixture over the tortillas. Add another ladle of sauce over the mixture and spread to evenly coat.
  8. Arrange 4 more tortillas over the mixture, brushing the top sides of the tortillas with sauce. Spread the remaining veggie mixture over the tortillas. Add the remaining sauce and top with the last 4 tortillas, ensuring each one is coated with the remaining sauce on each side.
  9. Bake the casserole, uncovered for 20-30 minutes until bubbly around the edges.
  10. Remove the casserole and let it rest for about 10-15 minutes before slicing into sections and serving topped with toppings of choice!

Nutrition

Serving 1servingCalories 147kcalCarbohydrates 25gProtein 8gFat 4gSaturated Fat 0.2gPolyunsaturated Fat 1gMonounsaturated Fat 0.2gSodium 617mgPotassium 263mgFiber 9gSugar 6gVitamin A 1439IUVitamin C 17mgCalcium 33mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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4 Responses

  1. 5 stars
    This was delicious! Tried it for the first time tonight and the family
    Loved it! Will attempt again as a weeknight make ahead meal and just finish in the oven before dinner.

    Reply
5 from 2 votes

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