Vegan Enchilada Casserole (Gluten Free) – Jarastyle

This vegan enchilada casserole layered with vegan taco meat, veggies and smothered with enchilada sauce and cheese. A perfect weeknight meal!

A meatless casserole using healthy whole food ingredients, corn tortillas and red enchilada sauce. It’s gluten-free and has hidden veggies but you won’t even know it!

This is a sponsored conversation written by me on behalf of Mi Rancho. The opinions and text are all mine.

This post was originally published on June 24, 2019.

While I love enchiladas, especially my vegan black bean and veggie enchiladas, sometimes an easy layered enchilada casserole is more my speed. This recipe and it’s flavors are amazing!

Ingredients

Whenever I can get extra veggies into our meals, I am always game. One thing that we have been loving lately, is using cauliflower rice. We started mixing it in our burritos and no one even noticed.

• Corn tortillas – this helps to keep the recipe gluten free, and also avoids that soggy texture. Feel free to use any tortilla you like though.
• Vegan taco meat <– click the link for my homemade recipe that uses chickpeas, or this taco meat recipe that uses green or brown lentils and walnuts.
• Cauliflower rice – the neutral flavor makes this easy to ‘sneak’ in for added nutrients.
• Red enchilada sauce – make this homemade version, or choose your favorite store bought kind.
• Vegan cheese sauce – what would enchiladas be without the cheesy factor?
• Green onions and cilantro – these are added at the end for a burst of fresh flavor. You can leave them out if you don’t like them.

How To Make Vegan Enchilada Casserole

Once you have all the parts, putting this together is super easy! It’s much like a lasagna where the parts are layered.

1. Layer sauce, tortillas and taco meat at the bottom of a casserole dish.
2. Pour the cheese sauce all over.
3. Add a second layer of tortillas, enchilada sauce and cauliflower rice.
4. Top with more tortillas, enchilada sauce and sprinkle with green onions and cilantro.
5. Bake.
6. Serve!

Variations

Customize your enchilada casserole in a number of ways!

I used riced cauliflower, but you can add even more to the veggie filling with anything you want. Here are some ideas and variations for vegetables and fillings I’ve tried or think would be good in this vegetarian enchilada casserole:

• Spinach ( I have an easy spinach and chickpea enchilada recipe that’s delish!)
• Bell peppers
• Chilis
• Corn
• Mushrooms
• Zucchini
• Butternut squash
• Sweet potato
• Soyrizo
• Dairy-free monterey jack cheese or cheddar cheese

You can also sub out the homemade taco meat for a store bought variety. Or just use beans if you’re in a hurry.

Serving Suggestions

Pair your healthy vegan enchilada casserole with any of the following toppings or sides:

The best tortillas for enchilada casserole

We like this enchilada casserole with corn tortillas to keep it gluten free, but feel free to use any of your favorite tortillas.

Using quality tortillas is key in a good Mexican recipe. My favorite brand has always been Mi Rancho. Their quality, flavor and texture is as close to homemade as I have found!

I can literally eat their corn tortillas warmed up with a touch of butter, dipped in the fresh salsa, and be happy for ever. Haha!

These tortillas are 100% organic and Non-GMO project verified. They use organic corn grown in California cooked with lime, then ground into fresh masa using hand-carved lava stones. Once you try them you’ll see that process truly matters.

Make Ahead and Storage Tips

To prep ahead:

• Prepare the vegan taco meat.
• Make the cheese sauce.
• Mix up the enchilada sauce.
• Then on the day you are making it, throw it together and bake!
• You can even completely assemble up to 24 hours before baking, just remove it from the refrigerator at least 30 minutes before baking.

If you want to make it super easy for weeknight dinners, you can use store bought items but the homemade is so much better. I use frozen cauliflower rice but you could make your own.

To store leftover enchilada casserole:

• It’s easily stored in an airtight container in the refrigerator for up to 3-5 days.
• When you’re ready to eat it, just heat it in the microwave until warm.
• If you prefer to warm it in the oven, you can just do so slowly so it doesn’t burn.
• You can also freeze it for up to 3 months. I wrap leftovers in parchment paper, then tinfoil. Then I put that in a plastic freezer bag.

Common Questions

What are enchiladas usually filled with?

Traditional enchiladas are usually filled with meat and/or cheese and covered in a mild or spicy sauce.

What are vegan enchiladas made of?

There are a number of vegan options, black bean enchiladas are popular, but the fillings can also be made with lentils, nuts, vegetables, potatoes, rice, and more.

Is it better to cook enchiladas covered or uncovered?

This vegan enchilada casserole recipe is baked uncovered because it is only in the oven for about 25 minutes. Some recipes require a longer baking time, where covering can help prevent the enchiladas from drying out.

What is enchilada sauce made from?

Most red enchilada sauce is made with tomato sauce and spices, but every recipe varies.

I prefer to use homemade enchilada sauce because it is just so good! If you’re really trying to make this quickly you can use a store bought enchilada sauce.

My easy homemade enchilada sauce is one of the best out there. The recipe was created off of a friends authentic one that I had once and knew I had to recreate. It’s super simple, literally stir it all in a pot and warm!

More Vegan Enchilada Recipes

It’s so easy to enjoy amazing flavors while getting in all sorts of veggies! after this easy vegan enchilada casserole is gone, keep the family happy with these vegan recipes:

Vegan Enchilada Casserole (Gluten Free)

Sophia DeSantis

This vegan enchilada casserole layered with vegan taco meat, veggies and smothered with enchilada sauce and cheese. A perfect weeknight meal!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican

Servings 8

Calories 329 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

Shop Ingredients on Jupiter

Instructions 

Layer the ingredients in a 9 x 13 baking dish as follows:

• ½ cup enchilada sauce

• 6 corn tortillas

• 3 cups vegan taco meat

• 1 cup vegan cheese sauce

• 6 corn tortillas

• ½ cup enchilada sauce

• 2 cups cauliflower rice

• 6 corn tortillas

• 1 cup enchilada sauce

• ½ cup sliced green onions

• ¼ cup chopped cilantro

• Bake for 25 minutes. Allow to cool a bit, then top with toppings of choice and devour!

Notes

• To make this super fast and easy use store bought ingredients. 
• If you use fresh cauliflower rice instead of frozen the texture of the end result may vary slightly but it will still be great.
• Customize with whatever toppings you prefer.
• Nutrition info is for the base casserole only without the toppings.
• If you make all homemade ingredients at the same time it will take you longer, I suggest making them ahead of time or using store bought if you want it fast.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 329kcalCarbohydrates: 61gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 506mgPotassium: 605mgFiber: 11gSugar: 10gVitamin A: 16810IUVitamin C: 34.3mgCalcium: 103mgIron: 1.6mg

Nutrition and metric information should be considered an estimate.

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