A veggie-packed, vegan enchilada casserole that’s loaded with big flavour. This colourful dish is visually appealing and utterly delicious. Plus, it’s easy to make and everything cooks together in the oven, even the quinoa!

A casserole dish with black beans, corn, quinoa, sweet potato, and bell peppers.

This recipe was originally published in February 2020. It has been updated for content and photos.

This vegan enchilada casserole is so simple to prepare and it’s made using wholesome ingredients for a nutritious and easy vegan dinner recipe.

It’s hearty and healthy and will leave you completely satisfied.

PS. Check out this collection for more healthy vegan weeknight dinners!

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What are enchiladas?
Why you’ll love this version
Ingredients
Instructions
Variations
Storage
Expert Tips
More vegan Mexican recipes
📖 Recipe

What are enchiladas?

Enchiladas are a staple in Mexican cuisine, typically consisting of corn tortillas stuffed with a savoury filling and drenched in spicy enchilada sauce.

Authentic enchilada sauce is typically made using broth, garlic, tomato paste, and chilli peppers or jalapenos for heat.

They can be quite messy and normally eaten with a fork and knife, unlike burritos.

Why you’ll love this version

Lower in calories: I’m skipping the corn tortillas to keep the calorie count lower, but make no mistake, this is JUST as tasty.
Wholesome: Instead of processed tortillas, I’m using super-food quinoa for grains here. Plus, this dish is absolutely LOADED with veggies.
Homemade enchilada sauce makes this one stand out compared to store-bought canned versions.
Allergen + diet friendly: Not only is this dish vegan, but it’s also gluten-free, low in fat, especially saturated fat, and oil-free.

Ingredients

Here’s what you’ll need to make this delicious vegan enchilada casserole recipe.

Quinoa: Add dry/uncooked quinoa to the casserole dish. It will cook in the oven with all the veggies.
Black beans: I’m using canned for convenience, but you may certainly use cooked from dried if you have some on hand, or you’re working in advance.
Sweet potato: Make sure to cut the cubes into small half-inch pieces so they get soft enough while cooking.
Bell peppers: Any colours work. Choose a variety for a visual appealing dish.
Zucchini: Keep the zucchini pieces a bit larger since zucchini cooks quicker.
Corn: I’m using frozen for convenience, and no need to thaw ahead of time.
Enchilada sauce: Try my homemade version, or you use store-bought if you’re on a time crunch.

Instructions

(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)

First, make the enchilada sauce and set it aside, unless you’re using store-bought.

Casserole dish with chopped zucchini, bell peppers, sweet potato, black beans, corn and quinoa.

Add all the veggies, black beans, and raw quinoa to a casserole dish.

Casserole dish with black beans, veggies, and quinoa that's covered in enchilada sauce.

Then pour the broth and enchilada sauce on top and mix well.

Bake your vegan enchilada casserole until the potatoes are fork-tender and the liquids are mostly absorbed.

While it bakes, prepare any optional toppings you’d like.

A vegan enchilada casserole dish with avocado, lime and cilantro around it.

Variations

Adjust the spiciness to suit your family’s tastes. If cooking for young children or picky eaters, make the enchilada sauce with fewer jalapenos, or scrape out the seeds for less spice.
Topping ideas: guacamole, cashew cream (vegan sour cream), pineapple pico de gallo, sweet and spicy salsa, walnut cheese sauce, shredded vegan cheese, avocado slices, crispy onions, and/or a squeeze of fresh lime juice.
Add more veggies, or use what you have on hand. Try adding crushed garlic cloves, sliced sweet onion, peas, or any other veggies you need to clear out from the fridge. 🙂

Storage

Refrigerate your leftover vegan enchilada casserole for up to 4 days and reheat it in the oven, or in a large skillet on the stovetop.

I don’t recommend freezing this one as the veggies will get overly soft. But if you don’t mind softer veggies, feel free to freeze.

Can I prep in advance?

Yes! Make the enchilada sauce, chop up your veggies and store them for 1-2 days in the refrigerator, before baking.

When ready to bake, combine everything in your casserole dish and pop it in the oven.

Expert Tips

Cut the sweet potato cubes on the smaller side (no bigger than half-inch pieces) so they get soft enough during baking.
If using store-bought enchilada sauce add extra seasonings like cumin, chilli powder, and/or paprika to add extra flavour.
The dish will appear watery at first. Don’t worry! As the quinoa cooks, it will absorb all the liquid. If there’s liquid leftover at the end of baking, leave the dish to rest at room temperature for 5-7 minutes to absorb any excess.

More vegan Mexican recipes

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Buon appetito

Rosa

Vegan Enchilada Casserole [Oil Free]