Vegan enchilada casserole was one of the first meals I made when I began eating plant-based a little over a year ago.
At the time I would use Trader Joe’s vegan ground beef and vegan cheese (both which I highly recommend) and my whole family enjoyed.
Though I still enjoy vegan meats and cheeses, I wanted to make this enchilada casserole a bit more wholesome and less processed. However, if you’re a new vegan, or cooking for a non-vegan crowd, I highly recommend adding them in!!
I usually buy bottled enchilada sauce, but to change it up and keep this recipe entirely home-made, I decided to make a sauce from scratch instead.
Though it takes a little but more effort, it makes a big difference. I noticed this home-made sauce had a bit more flavor than the store-bought one. Nonetheless, if you’re in a time crunch, bottled sauce is a great option!
After making the sauce, I sauteed some veggies with rice and beans and then layered everything into a glass baking pan!
I love this recipe because it’s so simple, satisfying, healthful, and rather inexpensive!
It’s a perfect meal to share with the family or to bring to potlucks and gatherings.
I would love to know how you enjoyed this recipe. If you try it out, be sure to leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram!
P.S: Holiday recipes are on the way! Stay tuned!! xx
- 1 tablespoon olive oil
- 1 finely chopped red onion
- 3 cloves minced garlic
- 5 oz sliced white button mushrooms
- 1 cup cooked rice
- 1 15oz can black beans (rinsed & drained)
- 1 can diced tomatoes (drained, but save the juice!)
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 15oz can of yellow corn (rinsed and drained) OR 1 1/2 cups frozen corn (thawed)
- 6 corn tortillas
- 1 15oz can tomato sauce
- 1/2 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- cayenne to taste
- juice of can of diced tomatoes
- water to thin- 1/4-1/2 cup
- Toppings+Garnish: (optional)
- Sliced mushrooms
- sliced red onion
- vegan cheese
- Preheat oven to 350 degrees.
- Heat 1 tablespoon olive oil in a medium sized pan. Add onion, garlic, and mushrooms. Let cook for a few minutes.
- Drain canned tomatoes into a mug and set the juice aside for later. Add diced tomatoes, rice, beans, and spices to the pan. Let cook for a few more minutes.
- Meanwhile, prepare the sauce. Heat oil on a small pan and whisk in the flour. Now, add the rest of the ingredients for sauce and whisk well. Cook for 1-2 more minutes. Add water to thin if needed. Aim for a creamy, but pourable consistency.
- Grease a glass pan (about 9×13″) with olive oil. Cut tortillas in quarters and use half to line the bottom of you pan.
- Evenly layer the rice and bean mixture, followed by a layer of corn. Pour about half the sauce evenly over the corn.
- top it off with another layer of corn tortillas, the rest of the sauce, and toppings of your choice.
- Bake for 30-40 minutes and enjoy!!