Vegetarian Enchilada Casserole Bake

Delicious Vegetarian Enchilada Casserole Bake Recipe

Comforting yet Healthy Vegetarian Enchilada Casserole Bake

I still remember the first time I experimented with creating this Vegetarian Enchilada Casserole Bake. It was one of those nights when I was craving something comforting yet healthy—a dish that could feed the soul as much as the stomach. I opened my fridge and pantry, scanning for inspiration, and found a colorful mix of veggies: cauliflower, sweet potatoes, and a bunch of spinach that was nearing its prime. There were also some corn tortillas and a can of black beans just waiting to be used. That’s when it hit me—why not layer these flavors into something rich and satisfying?

Growing up, enchiladas were a staple in our house, but I wanted to give them a healthier twist that still captured the essence of those family dinners.

How to Make Vegetarian Enchilada Casserole Bake

I decided to roast the vegetables to bring out their natural sweetness and caramelization, knowing this would add depth to the dish. As the veggies roasted, the kitchen filled with an earthy aroma that instantly took me back to my childhood, where we would gather around the table, laughing and sharing stories over a warm meal.

When it came time to assemble the casserole, I felt a thrill of creativity. Layering the roasted vegetables with fresh spinach and black beans between corn tortillas, all smothered in enchilada sauce, I knew this was going to be a hit. The final touch—a sprinkle of vegan cheese—added that melty, gooey element that makes any casserole irresistible.

I remember the first bite—how the layers melded together into a perfect harmony of flavors and textures. The sweet potatoes brought a subtle sweetness, the cauliflower added a hearty bite, and the black beans provided a rich, earthy undertone. And let’s not forget the enchilada sauce, which tied everything together with its tangy, spicy kick.

That night, this casserole didn’t just fill our bellies; it filled our hearts with warmth and nostalgia. Since then, it’s become a regular in our meal rotation, especially when we need something easy, nourishing, and delicious. Whether it’s for a cozy family dinner or meal prep for the week, this dish never disappoints. I’m thrilled to share it with you, and I hope it brings as much joy to your table as it does to mine.

Chef’s Notes – Vegetarian Enchilada Casserole Bake

• Roasting Veggies: For the best caramelization, spread the vegetables in a single layer on the baking sheet, making sure they aren’t overcrowded.
• Layering: Ensure that each layer of tortillas is fully covered with vegetables and sauce to keep the casserole moist and flavorful.
• Cheese: If you’re using vegan cheese, consider adding it in the last few minutes of baking to prevent it from drying out.
• Resting Time: Allow the casserole to rest for a few minutes after baking. This helps the layers set and makes it easier to slice and serve.
• Serving Suggestions: Pair this Vegetarian Enchilada Casserole Bake with a fresh side salad, guacamole, or a simple avocado and lime garnish to brighten up the flavors.
• Meal Prep: This recipe is perfect for meal prep. Make a large batch, slice into portions, and store in the fridge or freezer for quick and healthy meals throughout the week.

Vegan Layered Enchilada Bake

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Dive into this mouthwatering Vegan Layered Enchilada Bake! Packed with roasted veggies, fresh spinach, black beans, and corn tortillas, all smothered in a rich enchilada sauce. It’s easy to assemble and bursting with flavor. Perfect for a cozy dinner or meal prep, this dish will have everyone asking for seconds. Try it tonight and enjoy a healthy, satisfying meal!

Course: Main CourseCuisine: Mexican, VeganDifficulty: Easy

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

350

kcal

Resting Time

5

minutes

Total time

1

hour 

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Roasted Vegetables

• 24 ounces frozen cauliflower florets (or 1 large head of cauliflower, chopped)

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes

• 1 medium red onion, chopped

• 2 tablespoons extra virgin olive oil

• Casserole

• 15 ounces black beans, drained and rinsed

• 2 cups fresh baby spinach leaves, chopped

• 15 small corn tortillas, halved

• 12 ounces vegan enchilada sauce (Trader Joe’s brand recommended)

• 2 cups shredded non-dairy cheese (optional)

• Fresh cilantro for garnish (optional)

Directions

• Preheat your oven to 400°F (200°C). Prepare a large baking sheet by greasing it or lining it with parchment paper. Spread out the cauliflower florets, diced sweet potatoes, and chopped red onion on the sheet. Drizzle with olive oil and toss to coat evenly. Roast in the oven for about 30 minutes until the sweet potatoes are tender when pierced with a fork.
• Lower the oven temperature to 350°F (175°C). In a 9×13 inch casserole dish, pour 1/2 cup of enchilada sauce to cover the bottom. Arrange a layer of halved corn tortillas over the sauce. Add half of the roasted vegetables on top of the tortillas followed by half of the chopped spinach and half of the black beans. Drizzle about 1/3 cup of enchilada sauce over this layer.
• Place another layer of halved corn tortillas over the mixture. Add the remaining roasted vegetables, spinach, and black beans on top. Finish with a final layer of corn tortillas and pour the remaining enchilada sauce evenly over the top.
• If using non-dairy cheese shreds, sprinkle them over the top layer. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
• Let the casserole rest for about 5 minutes before serving. Garnish with chopped cilantro and serve hot with optional toppings like vegan sour cream or avocado chunks.

Equipment

• chef’s knife
• cutting board
• baking sheet
• casserole dish
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 45g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 800mg
• Fiber: 10g
• Sugar: 5g
• Vitamin A: 120IU
• Vitamin C: 50mg
• Calcium: 15mg
• Iron: 20mg

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