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!
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?
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.
Add all the veggies, black beans, and raw quinoa to a casserole dish.
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.
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
📖 Recipe
Equipment
Ingredients
- 1 cup quinoa uncooked
- 15 ounce can black beans drained + rinsed
- 4 bell peppers any colours, diced
- 3.5 cups sweet potato cut into ½ inch cubes, approx. 1 large sweet potato
- 1 zucchini diced
- 1 cup corn
- 2 cups low sodium vegetable broth
For the Enchilada Sauce
- 1-3 jalapenos finely chopped
- 2 cups low sodium vegetable broth
- 4 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea salt or to taste
Optional Garnishes
- cashew cream
- walnut cheese sauce
- guacamole
- salsa
- fresh cilantro
Instructions
For the Enchilada Sauce
- Add the jalapeno with a tablespoon or two of your broth to a small saucepan and sauté for 2 minutes.
- Add all remaining ingredients, mix well, and bring to a boil. Then reduce heat to medium-low and simmer for 8 minutes until slightly reduced. Set aside.
For the Enchilada Casserole
- Preheat your oven to 400℉/204℃ and grab a baking dish that measures 11×15 inches or similar.
- Meanwhile, chop all your veggies and add them to the baking dish along with the uncooked quinoa. Pour the 2 cups of broth and the 2 cups of enchilada sauce you just made on top. Mix well.
- Cover the tray with foil and bake for 30 minutes. Then remove the foil, give everything a quick stir, and bake for another 15-20 minutes, until the liquid is mostly absorbed and the potatoes are fork tender.
- Serve with toppings of your choice.
Notes
- 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.
Nancy W says
I just can’t say enough wonderful things about your recipes, Rosa… I keep trying new ones thinking “this can’t possibly be as good as all the others”, and yet it was!! This Enchilada Casserole is fantastic… I used a jar of enchilada sauce (short on time tonight), but will try yours next time! I added fresh mushrooms, smoked paprika, chili powder, black pepper and some crispy fried onions. It ended up taking about an hour total to cook (30 min covered, 30 min uncovered.) My WFPB/vegan self cannot thank you enough for sharing these amazing recipes! 🙂
Rosa says
Aww I’m so flattered, Nancy! Thank you so much for your kind words and all your support. <3
Joanie Greenberg says
This recipe needs some flavor to perk it up. It’s pretty bland and I don’t usually require a lot of seasonings.
Rosa says
Hi Joanie, thanks for sharing! Did you make the enchilada sauce as directed with the suggested seasoning? The homemade sauce is quite flavourful. However, I also include a note in the recipe that if you’re using store bought sauce, you might need to add more seasoning. Hope this helps.
Brian says
For the Vegan Enchilada Casserole, what size can of store bought enchilada sauce do I get plus how many?
Rosa says
The enchilada sauce recipe makes approx. 2 cups of sauce, so if you decide purchase it instead, you’ll need approx. 2 cups worth.
margie says
How much is considered one serving? How long does this keep in the refrigerator? Looks fantastic and I’ve got some of these ingredients to use up from my garden!
Rosa says
Hi Margie, one sixth of the casserole and it keeps up to 4 days. Enjoy.
Terri Robinette says
Delicious! Highly recommended!
Rosa says
Thrilled you enjoyed Terri, thanks so much for the review.
Judy says
Super easy and tasty. Used as filling with Roti wraps.
Love all of your recipes but REALLY WISH you would indicate on the recipe if they freeze well so I could decide to make a double batch for the freezer 🙂
Rosa says
Thanks for the review Judy. So glad you enjoyed. 🙂
I do try to mention freezing directions for most recipes. In this case, it’s mentioned briefly in the post above. Although you CAN freeze it, the veggies get softer once frozen, thawed and reheated.
Heather says
Can this be made with rice instead of quinoa?
Rosa says
Hi Heather, I haven’t tried that but it should work. Depending on the rice you choose, the cook time and broth ratio will vary. Let me know if you give it a try.
Jane says
This dish is outstanding. We topped off with avocado slices, salsa, cilantro and fresh squeezed lime. I think the lime and cilantro is a must for a topping.
Rosa says
Thrilled to hear it Jane. Thanks so much for sharing. 🙂
Maria says
Made this for my carnivore husband (I’m vegetarian) with the walnut cheese sauce and it was delicious! So filling with the variety of good carbs and protein. Only did 2 jalapeños because I was worried it would be really spicy but it was very mild, going to do 3 next time.
Rosa says
Thanks so much for the review Maria! Thrilled you enjoyed. 🙂
Lucie says
This looks so yummy 😋
rosa says
Thanks very much! Enjoy