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Enchilada Casserole (Vegan Style)

Prep Time:

15 minutes

Cook Time:

30 minutes


6 servings



About the Recipe

This dish is my go to meal for a fun family night.


  • 1 tablespoon oil

  • 1 large bell pepper, thinly sliced

  • 1/2 medium yellow onion, thinly sliced

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground paprika

  • 2 1/4 cups enchilada sauce

  • 18 corn tortillas

  • 3 cups (2 15-ounce cans) low-sodium black beans, drained and rinsed

  • Vegan beef (I use Boca Crumbles)

  • 1 1/2 cups shredded vegan cheese

  • Toppings optional (vegan sour cream, salsa, corn, guacamole)


  1. Preheat oven to 350ºF.

  2. In a medium skillet over medium heat, add oil. When hot, add bell pepper and onion and Boca Crumbles. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.

  3. In a 9×13 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black beans, 1/2 cup sautéed vegetables, 1/2 cup vegan cheese. Repeat two more times.

  4. Bake for 30 minutes (until cheese is melted)

  5. Add optional toppings when served.

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