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A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!

overhead image of vegan enchilada casserole styled on grey background.

Enchilada casserole is actually a dish that my mom would make every week for my family. After I had gone vegan, she continued to make it for us but with, of course, 100% plant-based ingredients. She would load it up with vegetables, vegan cheese, and vegan chicken (which we let out but is totally recommended if you dig that sort of thing), and Trader Joe’s enchilada sauce. That sauce was a pantry staple in our house, and I swear we would go through dozens of them each year.

macro image of vegan enchilada casserole.

We had always assumed that making homemade enchilada sauce would be complicated, so we never tried doing it. Well, we all know what assuming does…lol but really, because we never looked into it, we never realized just how dang EASY enchilada sauce is to make! Like I am honestly going to regularly make this stuff because it is so good. We even like to use it to dress pasta, as a sauce for our pizzas or even as a sauce drizzled over our grain bowls.

image of tortilla being dipped in homemade enchilada sauce.

The key to making an enchilada casserole is making sure that the tortillas are moist before layering them in. To do so, we dip both sides of the tortilla in the sauce (as pictured above) and then layer it into the casserole. Otherwise, the tortillas will fall apart when cutting into it. We made this mistake in our dollar store challenge video if you saw it last month on YouTube!

gif image of enchilada casserole being assembled.

Not only is the sauce easy to make, but this whole dang recipe is all together. I prefer making enchilada casserole over traditional enchiladas because there is no need to roll anything up and you are able to make way more food in the same sized pan!

front facing image of enchilada casserole slice being lifted out of dish.

If you’re looking for more delicious recipes similar to this one, here are some of our favorites:

Slice of enchilada casserole on plate.

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good! #vegan #lunch #dinner #mealprep #enchilada #casserole #kids #oilfree #glutenfree #easy #musttry #partyfood

Vegan Enchilada Casserole with Homemade Sauce (oil & gluten-free)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 45 minutes
  • Yield: 6 servings


A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!



  • 23 tablespoons of water or vegetable broth
  • 1 cup diced white onion
  • 5 large garlic cloves, minced
  • 1/2 cup corn
  • 1 cup diced bell pepper
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 2/3 cup cilantro, roughly chopped
  • 3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
  • 11 corn tortillas*

Homemade Enchilada Sauce:

  • 1 (8 oz.) can tomato and chilis* (see notes)
  • 1 (8 oz.) can tomatoes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Top with (optional)

  • 1/4 cup cilantro
  • 23 tablespoons chopped green onions


  1. Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
  2. Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.
  3. Prepare the sauce: In a high-speed blender, add in all of the ingredients for the sauce except for the salt and pepper. Blend until smooth and season with salt and pepper to taste. Transfer the sauce into a medium saucepan over medium-low heat and warm, covered, for 8-10 minutes or until thickened. Set aside.
  4. Assemble the casserole: Evenly distribute a thin layer of sauce to the bottom of the baking dish. Douse a tortilla in the sauce, being sure to cover both sides, and then set it into the bottom left of the dish. Repeat with a second tortilla and add that into the top left of the dish. Grab a third tortilla and cut it in half. Douse each half in sauce and then add one half onto the bottom right and the other on the top right. These tortillas are used to help create an even layer and fill any blank space that is not covered since they are round. Refer to the photos in the post if this does not make sense. Add in a layer of the vegetable mixture, along with a handful of chopped cilantro and about 3 tablespoons of cheese. Repeat these layers until you reach the top of the dish, and then add a final layer of wet tortillas. Dump the remaining sauce on top, and then top that with any remaining filling. Liberally add cheese sauce to the top of the casserole.
  5. Place into the oven and bake for 20-25 minutes. Remove and allow it to cool for at least 10 minutes.
  6. Top with cilantro and green onions, then dig in!


  • The tomatoes with chilis are pretty spicy, so if you are not good with spice we recommend just subbing in another 8 oz. can of just tomatoes.
  • You can opt for any cheese of your choice, including shredded vegan cheese that you can pick up from the store.
  • The nutrition facts do not take into consideration the addition of vegan cheese or cheese sauce.
  • Shredded vegan chicken would go great in this!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree, Lunch, Dinner
  • Cuisine: Vegan, Oil Free, Gluten Free

Keywords: Entree, Lunch, Dinner, Vegan, Enchilada, Casserole, Mexican, Oil Free, Gluten Free

Nutrition facts label provided by Nutri Fox.

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Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. This is the first vegan recipe I made a few years ago and the most requested meal with my family. I have made it with the cheese sauce and also with plant based shredded cheese and both are equally delicious. The spice level is just right for us. I always double this recipe as we love leftovers and it is super easy to make. Thank you for sharing.

  2. Loved this recipe! I subbed pinto for black beans because I had a bunch and added chopped black olives. This is a keeper!

  3. We made this recipe and it came out wonderfully..I will be looking at other recipes to make in the future..I like how simple this is!

  4. Can you prepare all assembled in the casserole dish and then bake it the next day? Or will it get soggy in the fridge over night?

    1. Yes it can be baked and then refrigerated but it is definitely best fresh as the tortillas can get a bit mushy.

  5. Loved this! Passed it on to all of my vegan friends too! Made with flour tortillas which obviously changes it to contain gluten, but it worked well for me. Also subbed in a red pepper based vegan “cheese” sauce.

  6. Very tasty, thank you for sharing. The only confusing part was how to layer the tortillas- the video goes too fast, not very helpful. Had to read that step a few times before figuring out how to use up the 11 tortillas 🙂

  7. Excellent enchilada sauce! Hard to find a great enchilada sauce recipe and we loved it. Made some vegan sour cream to top it with instead of vegan cheese sauce. Kept the filling simple – some salsa, corn, black beans, organic bell peppers and broccoli. Will use this recipe again for certain, thanks so much!

  8. I ended up making this as enchilada bowls, since I realized I only had 3 tortillas after I started cooking, haha! Definitely saving this to make again. One question, though. When do the black beans get added? Do they go in to be sautéed with the corn and bell peppers, too? The recipe doesn’t specify.


  9. I just finished making these and popped them into the oven. I added vegan cheese to the top to melt and added the cilantro/ green onion as well. I am going to add you IG so I can tag you. Thanks for such an awesome recipe.