Our Vegan Enchilada Casserole Recipe Is a Flavor Fiesta

Plant-based enchiladas never tasted so good. It's a good thing you'll have plenty of leftovers.

Updated January 5, 2024
Enchilada Casserole

Move over lasagna! Dinner just got vegan-friendly. This oven-baked vegan enchilada casserole is perfect if you're looking for a meal that you can stretch out for a few days. Packed with aromatic spices and layers of soft corn tortillas, here's our vegan take on enchilada casserole. 

Vegan Enchilada Casserole Recipe

If you like your enchiladas with some protein, you can add plant-based ground beef or vegan chicken. This recipe serves 6.


  • 3 (14-ounce) cans tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt, divided
  • 2 tablespoons olive oil
  • 3 (4.25-ounce) cans diced olives, drained
  • 1 onion, minced
  • 1 (4-ounce) can diced mild chilies, drained
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can black beans, drained
  • 12 soft corn tortillas
  • 2 cups grated vegan cheese
Quick Tip

Add some fresh cilantro to each layer. This will give your enchilada some color, and the cilantro helps to balance the richness of the sauce and cheese. 


  1. Preheat your oven to 350°F.
  2. In a large saucepan, combine the tomato sauce, chili powder, onion powder, garlic powder, dried oregano, dried cumin, and ½ of the sea salt. Bring to a simmer on medium-high heat, stirring occasionally.
  3. While the sauce heats, heat the oil in a skillet. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Remove both the onion and the tomato sauce from the heat.
  4. In a small bowl, mix the olives, onions, diced chilies, corn, black beans, and the remaining ½ teaspoon of sea salt.
  5. Spread about ¼ cup of the sauce in the bottom of a 9x13-inch casserole dish or lasagna pan.
  6. Dip each tortilla in the sauce. Line the bottom of the pan with a single layer of tortillas (about three tortillas)
  7. Spread ⅓ of the olive mixture over the tortillas and sprinkle with ½ cup of the cheese. Pour ½ cup of the sauce over the cheese. Dip more tortillas in the remaining sauce and put them on top of the bottom layers in a single layer.
  8. Repeat steps six and seven, making two more layers of sauce, olives, cheese, and tortillas, and finishing with a layer of soaked tortillas. Pour any remaining sauce over the tortillas and sprinkle with the remaining cheese.
  9. Cover with foil and bake in the preheated oven for 30 minutes. Uncover and cook 30 minutes more until the cheese is bubbly.

Enjoy a Family-Style Meal

Make this a family-style dinner by warming up additional tortillas and whipping up some extra sides, such as Spanish rice and a refreshing salsa and corn salad. Who needs takeout when you have a filling dish that brings the whole family together? 

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Our Vegan Enchilada Casserole Recipe Is a Flavor Fiesta