Can I make this Vegan Enchilada Bake ahead of time?

Absolutely! You can assemble the entire Vegan Enchilada Bake (without baking) and cover it tightly with foil or plastic wrap. Store it in the refrigerator for up to 24 hours. When ready to bake, remove it from the fridge 30 minutes prior to baking, then bake as directed, potentially adding an extra 10-15 minutes to the cook time if it's still cold.

What are some good substitutions for the vegan cheese?

If you don't have vegan shredded cheese, you can make a cashew cream sauce to pour over the top for a rich, creamy finish. Alternatively, a sprinkle of nutritional yeast mixed into the sauce and filling can add a cheesy flavor without added vegan cheese. Some recipes also use a dollop of vegan ricotta or blended silken tofu for a creamy layer.

Can I freeze leftovers of the Vegan Enchilada Bake?

Yes, this Vegan Enchilada Bake freezes wonderfully! Allow the baked casserole to cool completely. You can freeze individual portions in airtight containers or the entire remaining casserole, wrapped tightly in foil and then plastic wrap. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.

How can I make this Vegan Enchilada Bake gluten-free?

To make this recipe gluten-free, simply ensure you use certified gluten-free corn tortillas. Most corn tortillas are naturally gluten-free, but it's always good to double-check the label. Also, confirm that your store-bought enchilada sauce does not contain any gluten-containing ingredients, as some brands may use wheat as a thickener.

Vegan Enchilada Bake: 12 Steps to Your Coziest Comfort Meal

Name: Vegan Enchilada Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 (15-oz) can black beans, rinsed and drained; 1 (15-oz) can pinto beans, rinsed and drained; 1 cup frozen corn (or fresh); 1 tsp cumin; 1/2 tsp chili powder; 1/4 tsp smoked paprika; Salt and black pepper to taste; 2 cups vegan red enchilada sauce (store-bought or homemade); 12-14 corn or flour tortillas (6-inch); 1.5 cups shredded vegan cheddar or Mexican blend cheese; Fresh cilantro, chopped (for garnish); Diced avocado (for garnish, optional); Vegan sour cream or cashew cream (for garnish, optional)

Ingredients

Scale

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can pinto beans, rinsed and drained
1 cup frozen corn (or fresh)
1 tsp cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and black pepper to taste
2 cups vegan red enchilada sauce (store-bought or homemade)
12–14 corn or flour tortillas (6-inch)
1.5 cups shredded vegan cheddar or Mexican blend cheese
Fresh cilantro, chopped (for garnish)
Diced avocado (for garnish, optional)
Vegan sour cream or cashew cream (for garnish, optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large skillet over medium heat, add olive oil. Sauté chopped onion for 5 minutes until softened. Add minced garlic and diced bell peppers, cooking for another 5-7 minutes until tender-crisp.
Step 3: Stir in the rinsed black beans, pinto beans, and corn. Add cumin, chili powder, and smoked paprika. Season with salt and pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat.
Step 4: Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Step 5: Warm your tortillas slightly in the microwave (30 seconds) or on a dry skillet to make them more pliable.
Step 6: Take one tortilla, spoon about 1/4 to 1/3 cup of the bean and vegetable filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly in rows.
Step 7: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle about 1 cup of the vegan shredded cheese over the top.
Step 8: Bake for 20 minutes. Then, sprinkle the remaining 1/2 cup of vegan cheese over the top and bake for another 10-15 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.
Step 9: Remove the **Vegan Enchilada Bake** from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh cilantro, diced avocado, and a dollop of vegan sour cream, if desired.

Notes

For extra flavor, consider roasting the bell peppers before adding them to the filling. If you prefer a spicier kick, add a pinch of cayenne pepper to the filling or use a hot enchilada sauce.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Mexican

Nutrition

Serving Size: 1 slice (approx. 300g)
Calories: 410 kcal
Sugar: 7g
Sodium: 850mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 12g
Protein: 18g
Cholesterol: 0mg

Keywords: vegan enchilada bake, vegan enchiladas, plant-based enchiladas, easy vegan dinner, healthy vegan recipe, mexican vegan food, casserole, weeknight vegan, bean enchiladas

Ingredients

Instructions

Notes

Nutrition

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