Go Back
+ servings
close up shot of Vegan Enchilada Casserole
Print

Vegan Enchilada Casserole

This deliciously cheesy Mexican vegan layered taco casserole recipe is made with red kidney beans, gluten-free tortillas, enchilada sauce and seasonings. Make this simple, easy and quick meal in just 45 minutes.
Course entree, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Calories 576.95kcal

Equipment

  • Oven

Ingredients

To prepare the enchilada sauce

To prepare the enchilada casserole

  • 24 mini tortillas gluten-free
  • 1 bell pepper finely chopped
  • 1 onion
  • ½ cup vegan cheese grated
  • 2 tablespoon Cilantro chopped
  • 2 tablespoon vegan Sour cream

Instructions

To prepare the enchilada sauce

  • Grind the tomatoes with garlic and green chilies to make a smooth puree.
  • In the skillet, add the ground tomato-garlic paste. Bring it to a boil and reduce the flame to a medium. This could take 12-15 minutes. Chef Tip - Keep scraping off the sides of the pan as it cooks.
  • Add salt, coriander powder, cumin powder, paprika, mixed herbs and enchilada seasoning. Mix, and cook for a minute. Reserve 1.5 cups of this sauce for later use.
  • Then add cooked/canned kidney beans to the pan. Mix it all together lightly and mash some lightly. Cook it for 5 minutes. Take it off the pan. Vegan enchilada sauce is ready.

To prepare the enchilada casserole

  • Heat a skillet and toast the mini tortillas for 1-2 minutes.
  • Mix chopped bell peppers, onions, and cilantro in a bowl and keep it aside.
  • Preheat the oven to 400 degrees F. Brush a baking tray with oil. Smear some reserved enchilada sauce (without the kidney beans) on it.
  • Place 4 toasted mini tortilla on the baking tray.
  • Spread some of the prepared vegan enchilada sauce over it.
  • Sprinkle the mixed veggies all over it.
  • Followed by shredded vegan Mexican cheese blend.
  • Place another tortilla over it and follow the same steps until the casserole fills up. I added up to 12 mini tortillas in total because of the size of my baking tray.
  • Lastly, spread half of the reserved sauce all around the tray. Top it with some more cheese. Bake them for 10-15 minutes or until the cheese melts.
  • Once done, garnish with chopped cilantro along with some vegan sour cream on top. Allow it to cool a bit and then dig in.
  • Repeat all of the above steps to make another batch with leftovers. This recipe will yield a total of 2 batches.

Notes

Use fresh tomatoes instead of canned ones. If doing so, you will need around 5-6. Grill the tomatoes and garlic before grinding them for a smoky flavor to the enchilada sauce. Adding guacamole or enchilada sauce at the bottom prevents the first layer of tortilla from sticking to the tray.
If you don't have one big baking dish, you can make it in mini casseroles. The measurements that I have provided should yield 2 batches (each with 12 tortillas). If you can fit all the 24 tortillas in one big tray then use all of the sauce, chopped veggies and cheese.

Nutrition

Calories: 576.95kcal | Carbohydrates: 106.13g | Protein: 13.96g | Fat: 14.23g | Saturated Fat: 1.25g | Polyunsaturated Fat: 1.11g | Monounsaturated Fat: 0.38g | Sodium: 1499.08mg | Potassium: 776.1mg | Fiber: 32.39g | Sugar: 12.66g | Vitamin A: 1470.81IU | Vitamin C: 45.02mg | Calcium: 156.7mg | Iron: 5.29mg