Vegan Enchilada Casserole

Vegan enchilada casserole is an easy main dish filled with classic Southwestern flavors, and makes a generous amount.

I’ve been making a version of this vegan enchilada casserole for ages. It’s my favorite in-a-hurry casserole, and maybe it will become yours, too!

It involves throwing together a lot of convenient ingredients like canned beans, tomato sauce, and frozen corn, Yet it’s unbelievably good when you need an inexpensive, tasty dinner that everyone devours.

In this version I give the option of combining beans with vegan burger crumbles or going all in on beans. Either way it tastes terrific, and all you need to do while it in the oven is to make a simple salad. Steaming a batch of broccoli or greens wouldn’t hurt, either.

Thanks to Vermont Tortilla Company for supplying the flavorful, sturdy corn tortillas used in the recipe.

Yield: 8

Vegan Enchilada Casserole

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Filled with Southwestern flavors, and making a generous amount, this might just become your favorite in-a-hurry casserole.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 15- to 16-ounce can tomato sauce or crushed tomatoes
• 
1 tablespoon olive oil

• 15- to 16-ounce cans pinto, pink, or black beans, drained and rinsed 

• 10-ounce bag vegan burger crumbles (or omit and use an extra can of beans)

• 1- to 1.5-ounce packet taco seasoning
• 
1 cup salsa, plus more for topping
• 
2 cups frozen corn kernels, thawed

• 2 to 3 scallions, thinly sliced (use a little for topping if desired)

• 10 to 12 corn tortillas
• 
1 1/2 to 2 cups cups grated nondairy cheddar or pepperjack cheese (or a combination)

Instructions

1. Preheat the oven to 400º F.
2. Lightly oil a wide 2-quart rectangular casserole dish. Pour about 1/4 cup of the sauce over the bottom of the dish and spread around evenly
3. Heat the oil in a large skillet or stir-fry pan. Add the beans burger crumbles (or the extra can of beans if you’d like to omit the burger crumbles), the remaining tomato sauce, and taco seasoning. 
4. Stir together and bring to a simmer over medium-high heat for 5 minutes.
5. Stir in the salsa, corn, and scallions. Cook for 2 minutes longer and remove from the heat.
6. Layer in the casserole dish as follows: 5 to 6 tortillas (enough to cover; sometimes it’s easier to cover the surface evenly if you cut them in half), overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers.
7. Bake for 15 minutes, until the cheese is nicely melted. Let stand for a minute or two, then cut into wedges or squares to serve. Pass around salsa to top each serving.

If you like this vegan enchilada casserole, you might also enjoy …

Vegan Tortilla Soup with Summer Squash and Corn

Thanks to Vermont Tortilla Company® for sending samples to The Vegan Atlas. This is NOT a sponsored post. We love to tell our readers about products that will make their plant-based life easier and more delicious. Check their store locator to see if this product is available near you.

• Here are more easy vegan recipes and tortilla dishes