Vegetarian Enchilada Casserole

Hearty comfort food meets vibrant veggies in this Vegetarian Enchilada Casserole. Garnished with fresh herbs and sliced avocado, it’s a weeknight dinner your whole family will love. It’s the kind of dish you’ll always want on hand (luckily, it’s freezer-friendly!). The best of both worlds, this recipe is part enchilada part lasagna. Made from pantry staples, layers of tortillas meet shredded cheese, flavorful spices, and sautéed vegetables. It’s also loaded with plant-based protein.

Once the filling comes together, this Vegetarian Enchilada Casserole is ready in no time. It’s the perfect weeknight dinner, potluck addition, or meal for a new mom. It’s the gift that keeps on giving. Naturally gluten-free, you can easily customize this dish to meet any type of lifestyle. To make it vegan, sub the cheese for dairy-free cheese. Not a fan of plant-based ‘meat’ crumbles? Swap them for ground beef, chicken, or turkey. Omit the jalapeños for less of a kick.

Satisfy those cozy food cravings with this easy-to-make casserole. Add it to your recipe repertoire — your whole family will dig in. While most casseroles are dense and overly filling, this vegetarian enchilada casserole is perfectly balanced. It’s hearty and comforting without tasting too rich. Plus, it’s loaded with fiber-rich veggies. Serve it alongside a simple, leafy green salad.

Ingredients in the Enchilada Casserole Filling

Vegetarian Meat Alternative – For this casserole, I love Impossible Ground Beef and Plant Boss Mild Taco Crumbles. These add texture and of course, protein.

Olive Oil – Adding depth and flavor, cooking with olive oil is my go-to.

Yellow Onion – Feel free to use a sweet or yellow onion. It’s the perfect aromatic.

Bell Pepper – Providing color and crunch, bell pepper is packed with vitamin C. Any color bell pepper will do.

Spinach – A convenient and mild way to add leafy greens.

Jalapeño – For that classic kick (omit if necessary).

Garlic – Like onion, garlic creates the base of this dish. I prefer peeling and mincing my garlic, but store-bought minced garlic works too.

Black Beans – Rich in fiber and protein, black beans add texture and mild flavor. You can sub black beans for pinto beans.

Sweet Corn – Providing a sweet balance to this savory dish, I love keeping a can of corn (or bag of frozen corn) on hand. To keep this recipe corn-free, omit the sweet corn and use grain-free tortillas.

Chili Powder – Mild to moderately spicy, chili powder adds heat! Omit if you’re sensitive to spice.

Cayenne – Like chili powder, cayenne is potent and spicy. Omit if necessary.

Cumin – Warm and earthy, cumin pairs well with this Mexican-inspired dish.

Salt – The best flavor enhancer, always.

Pepper – For depth and spice.

Ingredients in the Layered Enchilada Casserole

Cheese – What are enchiladas or a casserole without cheese? Using a combination of shredded Mexican cheese and pepper jack, the cheese makes this dish filling and satisfying.

Enchilada Sauce – Bringing authentic Mexican flavor, the enchilada sauce soaks into the tortillas, creating a soft yet delicious texture. I used store-bought enchilada sauce (Frontera Foods Red Chile Enchilada Sauce), but Siete Foods and Simply Organic are great alternative brands.

Tortillas – I used Siete’s Cassava Tortillas for a gluten and grain-free option, but any tortillas will work.

Garnish – The more the merrier. Jalapeño coins, chopped cilantro, diced red onion, and sliced avocado (or sour cream!) add flavor, texture, and freshness to this casserole.

How To Make Vegetarian Enchilada Casserole

1. Preheat the oven to 400F and coat a 3-4” deep, 9″ x 13″ casserole pan with avocado oil or olive oil.
2. To a large cast iron skillet, cook your vegan meat alternative. Season with salt & pepper. Remove from the pan and set aside. 
3. To the same large cast iron skillet, add 2 tablespoons olive oil and heat to medium. Add your onion, bell pepper, jalapeño, and garlic and sauté for 4-5 minutes, or until softened. Add the chili powder, cayenne, cumin, and salt, and stir to combine. 
4. Add your black beans and corn and stir again until evenly combined. Cook for an additional 5-6 minutes, or until black beans have started to soften/break down.
5. Stir in cooked vegan meat and fresh spinach until just wilted and remove pan from the heat.
6. To your casserole pan, add 1 cup of enchilada sauce to the bottom of the pan until evenly coated. Top with half of the veggie / crumble mixture, followed by 4 tortillas, 1 cup of enchilada sauce, and 1 cup shredded Mexican cheese blend.
7. Repeat with the remaining half of the veggie/crumble mixture, 4 tortillas, 1 cup of enchilada sauce, remaining 1 cup of shredded Mexican cheese blend, and ½ cup of the shredded pepper jack cheese.
8. Move to the oven and bake at 400F for 20-22 minutes, or until the cheese has started to brown and the edges are bubbly. You can broil for the last 2-3 minutes if the cheese hasn’t browned.
9. Remove from the oven and top with fresh jalapeño slices, chopped cilantro, red onion, avocado slices, and sour cream. Serve immediately and enjoy!

How Do You Make This Enchilada Casserole Not Soggy?

For this version, I used cassava flour tortillas (which didn’t make this Vegetarian Enchilada Casserole soggy). However, if you’re using corn tortillas, avoid a soggy enchilada casserole by briefly frying your tortillas! Fry them in oil before layering them into the casserole. Doing this creates a bit of a barrier, ensuring the tortillas don’t soak up too much of the sauce. 

Vegan Enchilada Casserole

Plant-based eaters, rejoice. To easily make this casserole vegan, swap the cheese for a dairy-free alternative. I would recommend using a dairy-free pepper jack or Mexican shredded “cheese.” Also, if you would rather omit the vegetarian meat crumbles altogether, use a 10-inch cast iron skillet. Last but not least, you can also try making this recipe with a green chile enchilada sauce! 

How To Store Vegetarian Enchilada Casserole

One of the many reasons I love this casserole recipe is that it makes great leftovers. Whether you’re making this as part of your weekly meal prep or as a quick mid-week dinner, leftover enchilada casserole is the best! The leftovers have even more time to settle and absorb the flavors.

Whether you prep ahead or just need to store the leftovers, it’s simple to do. You can cover the baking dish with an airtight seal like aluminum foil, saran wrap, or a fitted lid. You can also let the casserole cool completely in the fridge to thicken before cutting into slices and stashing it away, pre-sliced.

Can I Freeze Vegetarian Enchilada Casserole?

Yes! I love making this dish ahead of time, freezing it, and reheating when the craving strikes. Once cooked (omit garnishes), let it cool entirely. Slice into individual portions. That way, you can easily thaw the slices in the fridge or reheat in the microwave or oven. After slicing, transfer the casserole into freezer-friendly tupperware. It will keep for up to three months. Reheat your portion(s) in the oven at 400F until hot (15-20 minutes) or microwave until warmed through.

For more healthy comfort food, check out my Vegetarian Shepherds Pie, Eggplant Parmesan, and Rice Noodles with Spicy Peanut Sauce. If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you. It also helps other people find this recipe when they search online for the BEST Vegetarian Enchilada Casserole.