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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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