5 from 4 votes
Loaded Enchilada Casserole on a Plate with Fork
Loaded Enchilada Casserole
Prep Time
15 mins
Cook Time
55 mins
Resting time
10 mins
Total Time
1 hr 10 mins
 

Layers of corn tortillas, zesty beans and veggies, and spicy sauce are baked up to bubbly perfection to make this easy and mouth-watering enchilada casserole. 100% vegan and easy enough for a weeknight!

Course: Entree
Cuisine: Mexican
Keyword: vegan casserole, vegan mexican recipe
Servings: 6
Calories: 484 kcal
Author: Alissa Saenz
Ingredients
  • 1 tablespoon canola oil, or high-heat oil of choice
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (14 ounce) can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 2 1/2 cups enchilada sauce, divided
  • Hot sauce, to taste
  • Salt and pepper to taste
  • 18 corn tortillas
Optional Toppings
  • Avocado slices
  • Fresh cilantro
  • Chopped scallions
  • Salsa
  • Guacamole
  • Vegan sour cream or cashew cream
Instructions
  1. Coat the bottom of a large skillet with oil and place it over medium heat.

  2. When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent.

  3. Stir in the garlic and cumin. Cook for about 1 minute more, until the garlic becomes very fragrant.

  4. Stir in the black beans, pinto beans, corn, and 1 1/2 cups of enchilada sauce.

  5. Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to simmer, stirring occasionally, for about 5 minutes.

  6. Use a fork or potato masher to mash up about 1/4 of the beans (about 10 to 12 smashes should do it). Stir them into the mixture and allow it to simmer for 1-2 minutes more.

  7. Remove the skillet from heat. Season with hot sauce, salt and pepper to taste.

  8. Preheat the oven to 375°F.

  9. Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish).

  10. Arrange 6 of the tortillas over the sauce. You can cut some of the tortillas in half so the edges line up with the sides of the dish, if desired.

  11. Ladle half of the bean mixture over the tortillas.

  12. Arrange 6 more tortillas over the bean mixture.

  13. Ladle the other half of the bean mixture over the tortillas.

  14. Arrange the last 6 tortillas over the bean mixture.

  15. Ladle the remaining sauce over the tortillas, spreading it out to cover the tortillas fully.

  16. Bake, uncovered, for 40 minutes, until the casserole is hot and bubbly.

  17. Remove the casserole from the oven and let it sit for at least 10 minutes.

  18. Slice and divide the casserole onto plates. Top with toppings of choice. Serve.

Recipe Notes

Adapted from Delish's Chicken Enchilada Casserole.

Nutrition Facts
Loaded Enchilada Casserole
Amount Per Serving
Calories 484 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 1.6g8%
Sodium 727mg30%
Potassium 883mg25%
Carbohydrates 74.6g25%
Fiber 17g68%
Sugar 4.3g5%
Protein 16.2g32%
Calcium 110mg11%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.