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Vegan Enchilada Casserole

This vegan enchilada casserole is cheesy and hearty but made with 100% plant-based ingredients. An easy, satisfying and nourishing comfort meal that comes together in about an hour.
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finished vegan enchilada lasagna, slice missing from dish
Prep Time:15 minutes
Cook Time:45 minutes
Servings: 4

Ingredients

Enchilada Sauce

  • 1 tbsp olive oil
  • ½ small onion chopped
  • 1 clove garlic minced
  • 3 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp oregano
  • 1½ cups vegetable broth1
  • 1 tbsp lemon or lime juice
  • salt to taste

Enchilada Casserole

  • ½ tbsp olive oil
  • ½ small onion, diced
  • 1 small zucchini or bell pepper, diced
  • 1 cup mushrooms, diced
  • 15 oz can of black beans drained and rinsed
  • 10-12 corn tortillas
  • vegan cheese sauce or 1 cup vegan cheese shreds

Vegan Cheese Sauce

  • ½ cup (60g) raw cashews soaked in hot water for 10 minutes
  • 3 tbsp nutritional yeast
  • 2 tbsp tapioca starch
  • 1 tsp vinegar or lemon juice
  • 2 tsp white miso
  • ½ cup water

Instructions

Enchilada Sauce

  • Heat olive oil in a pot over medium heat. Add onion and cook until it softened, 3-5 minutes.
    1 tbsp olive oil, ½ small onion
  • Add garlic and stir 30 seconds until fragrant.
    1 clove garlic
  • Turn the stove fan on if it's not already, then add tomato paste, chili powder, cumin, paprika, and oregano. Stir for 30-60 seconds to toast.
    3 tbsp tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp oregano
  • Pour in broth and stir to combine. Scrape the bottom of the pot for any stuck bits. Simmer 10 minutes until thickened slightly.
    1½ cups vegetable broth1
  • Let the sauce cool for 5-10 minutes, then transfer to a blender. Add the lime juice and blend until smooth.
    1 tbsp lemon or lime juice

Enchilada Casserole

  • Preheat oven to 375°F/190°C and set aside a casserole dish (I used a square 8x8" dish).
  • To make the cheese sauce, drain the cashews and add to a blender with the remaining ingredients. Blend until smooth.
    ½ cup (60g) raw cashews, 3 tbsp nutritional yeast, 2 tbsp tapioca starch, 1 tsp vinegar or lemon juice, 2 tsp white miso, ½ cup water
  • Heat olive oil over medium heat. Add onions and cook until translucent, then add zucchini/bell pepper, mushrooms, and a pinch of salt and continue to cook until tender. Remove from heat and mix in black beans and ¾ cup of enchilada sauce.
    ½ tbsp olive oil, 1/2 small onion, diced, 1 small zucchini or bell pepper, diced, 1 cup mushrooms, diced, 15 oz can of black beans
  • Assemble the casserole by first spreading about ½ cup of sauce on the bottom of your casserole dish. Add 3-4 tortillas, overlapping them or cutting them so they cover the bottom of the dish entirely. Spoon over ½ the veggie/bean filling and spread ⅓ cup of cheese sauce/shreds on top.
  • Add another 3-4 tortillas, remaining filling, and ⅓ cup of cheese.
  • Add 3-4 tortillas, spread remaining enchilada sauce over, and top with remaining cheese.
  • Cover with foil and bake for 25-30 minutes until bubbling, then uncover and bake another 5-15 minutes until cheese sauce thickens or cheese melts.
  • Remove from oven and rest for 10 minutes before slicing. This allows the casserole to firm up some more so it won't be as messy to serve.

Notes

1) Vegetable Broth: I use water + 1/2 tsp of Better than Bouillon Vegetable Base*.