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casserole in glass dish

Vegan Enchilada Casserole

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A vegan enchilada casserole is so easy to make! It’s bound to be a crowd pleaser and is also great for a homemade weeknight dinner.



Carrot Sauce:

3 large carrots, cut into big chunks

¼ large red onion, chopped (½ cup)

1 teaspoon chopped red beet


Sea salt

Optional lime (½ lime, juiced)


2 cloves garlic, minced

1 yellow onion, diced

1 medium zucchini, cut into half moons

1 cup black kalamata olives, chopped

16 ounces cremini or button mushrooms, de-stemmed and sliced

2 teaspoons olive oil

1 teaspoon ground cumin

½ cup frozen corn kernels

Optional: chili powder or crushed red pepper

26 ounces cooked kidney beans

½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)

1 8-count pack cassava flour tortillas or other tortillas


Lightly oil a 9 x 13 glass casserole dish.

Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.

Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.

Preheat the oven to 400 degrees F.

In a large frying pan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.

In the prepared casserole dish, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.

Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares.

Serve with a side salad and guacamole.


If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

Natural Kitchen Cooking School