Vegan Enchilada Casserole – a family-friendly favorite

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 has long been our favorite fast family-friendly casserole, and maybe it will become yours, too!

This casserole 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, you have the option of combining beans with vegan burger crumbles or going all in on beans. Either way it tastes terrific. 

What to serve with vegan enchilada casserole

• Since you have the oven on at 400º F, consider roasting a pan of vegetables; for ideas, see 8 Easy Roasted Vegetable Dishes That Hardly Need Recipes or Classic Roasted Root Vegetables with Lots of Variations.
• A basic tossed salad of lettuce, tomatoes, bell peppers, olives, and cucumbers with your favorite dressing rounds out the meal. 
• Or, roast a pan of diced or fry-cut potatoes or sweet potatoes. 

Photos by Hannah Kaminisky, BittersweetBlog.com.

Explore more …

• Cozy, family-friendly vegan casseroles
• Tex-Mex Recipes Your Family Will Love
• Easy Vegan Taco Casserole
• Vegan Tortilla Soup with Summer Squash and Corn
• Easy Stacked Vegan Cheese Enchiladas

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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
• Two 15-ounce cans pinto, pink, or black beans, drained and rinsed
(or see variation with vegan burger crumbles)
• 2 teaspoons chili powder
• 1 cup salsa, your favorite variety, plus more for topping
• 2 cups frozen corn kernels, completely thawed

• 2 to 3 scallions, thinly sliced
• 1 or 2 hot or mild green chili peppers, or one 4-ounce can mild chopped green chiles, optional
• 10 to 12 corn tortillas
• 1 1/2 to 2 cups vegan cheddar or pepperjack shreds (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. In a large mixing bowl, combine the beans, remaining tomato sauce, and chili powder. salsa, corn, scallions, and optional chili peppers.
4. 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 skillet mixture; half of the cheese. Repeat the layers.
5. Bake for 15 to 20 minutes, until the cheese is nicely melted. Let stand for a minute or two, then cut into squares or simply scoop out to serve. Pass around extra salsa to top each serving.

Notes

Variation: For a "meatier" dish, use 8 to 10 ounces vegan burger crumbles, or 2 vegan burgers, crumbled.

Here are more cozy casseroles & skillets and tortilla dishes