Save There's something deeply satisfying about the layers of a casserole coming together to create the perfect bite. This Vegan Black Bean Enchilada Casserole embodies comfort food at its finest while keeping things plant-based and vibrant. The rich, smoky enchilada sauce seeps into every layer, while the black beans provide hearty protein and the vegetables add color and nutrients. It's a dish that brings the warmth and bold flavors of Mexican-inspired cuisine right to your dining table.
Save This recipe reminds me of family gatherings where everyone gets to customize their portion with their favorite toppings. The vibrant colors of the dish—deep red sauce, green avocado crema, and colorful vegetables—make it as beautiful as it is delicious. The layering process might seem like an act of love, but it's actually quite simple and therapeutic, perfect for a weekend cooking project that will feed you well into the week.
- For the Casserole: 2 tablespoons olive oil, 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 red bell pepper (diced), 1 zucchini (diced), 1 cup corn kernels (fresh or frozen), 2 (15-oz) cans black beans (drained and rinsed), 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon dried oregano, salt and black pepper (to taste), 2 cups enchilada sauce (store-bought or homemade, vegan), 12 small corn tortillas
- For the Avocado Crema: 2 ripe avocados, 1/4 cup fresh cilantro leaves, 2 tablespoons lime juice, 1/4 cup unsweetened non-dairy yogurt (e.g., coconut or soy), 1/2 teaspoon salt, 2–3 tablespoons water (to thin as needed)
- For Topping (optional): Fresh cilantro (chopped), sliced jalapeños, diced tomatoes, lime wedges
- Prepare the oven and baking dish
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the vegetables
- In a large skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, bell pepper, and zucchini; cook 5 minutes until vegetables are tender.
- Add beans and seasonings
- Add corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well and cook for 2–3 minutes. Remove from heat.
- Begin layering
- Pour ½ cup enchilada sauce in the bottom of the prepared baking dish. Layer 4 tortillas over the sauce, overlapping as needed.
- Continue building layers
- Spread half of the black bean mixture over the tortillas. Drizzle with ½ cup enchilada sauce. Add another layer of 4 tortillas, then the remaining black bean mixture, and another ½ cup enchilada sauce.
- Final layer and baking
- Top with remaining 4 tortillas and pour the rest of the enchilada sauce evenly over the top. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until heated through and bubbling.
- Make the avocado crema
- While casserole bakes, combine avocados, cilantro, lime juice, non-dairy yogurt, salt, and water in a blender or food processor. Blend until smooth and creamy, adding more water to reach desired consistency.
- Serve
- Let the casserole cool for 5 minutes before slicing. Serve topped with avocado crema and desired garnishes.
For the best layering experience, slightly warm the corn tortillas before assembling the casserole. This makes them more pliable and less likely to tear. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating each one in a dry skillet. The enchilada sauce is key to the flavor profile of this dish—look for one with smoky notes or add a teaspoon of liquid smoke to enhance the depth of flavor.
This casserole welcomes many variations. For those who enjoy mushrooms, they make an excellent substitute for zucchini, adding a meaty texture and earthy flavor. Spinach can be stirred in during the final minutes of cooking the vegetable mixture for added nutrients. If you're not strictly vegan, a sprinkle of cheese (dairy or plant-based) on top before the final bake creates a delicious crust. For those who enjoy heat, adding diced jalapeños to the vegetable mixture or a few chipotle peppers in adobo creates a pleasant warmth throughout.
This enchilada casserole is a complete meal on its own, but it pairs wonderfully with a side of simple Mexican rice or a crisp green salad dressed with lime vinaigrette. For entertaining, set up a toppings bar with the avocado crema, chopped cilantro, sliced jalapeños, diced tomatoes, lime wedges, and perhaps some pickled red onions. The bright acidity of the lime wedges cuts through the richness of the dish when squeezed over each serving.
Save As the evening winds down, there's something particularly comforting about knowing there's leftover enchilada casserole in the fridge. The flavors continue to meld overnight, making each serving better than the last. This vegan black bean enchilada casserole isn't just a meal—it's an experience that brings together the best of plant-based cooking: hearty, satisfying, and bursting with flavor in every bite. Whether you're cooking for a family dinner, meal prepping for the week ahead, or looking to impress at a potluck, this dish delivers on all fronts.
Recipe FAQ
- → Can I use fresh black beans instead of canned?
Yes, soak and cook dried black beans until tender before using. Adjust seasoning to taste.
- → What can I substitute for zucchini in this dish?
Mushrooms or spinach work well as alternatives, adding unique textures and flavors.
- → How do I make the avocado crema smoother?
Blend ripe avocados with lime juice, cilantro, non-dairy yogurt, and a bit of water for a creamy, smooth texture.
- → Is this casserole suitable for gluten-free diets?
Use certified gluten-free corn tortillas and check enchilada sauce ingredients to ensure gluten-free compliance.
- → Can I add extra heat to the dish?
Yes, incorporate chipotle peppers in adobo sauce or sliced jalapeños for a spicier flavor profile.