This is the best Mexican vegan casserole. Instead of rolling a million enchiladas, you just layer everything together and bake for a simple meal the whole family will love! Instead of using a meat alternative, this casserole is full of easy roasted cauliflower, sweet potatoes and onion. Roasting caramelizes the vegetables, bringing out their natural sweetness and making a delicious filling along with black beans and spinach. Layer with corn tortillas, enchilada sauce, optional vegan cheese shreds and bake. Dinner is served.
How do you make Enchilada Casserole
(this is simply an overview with photos, the full recipe is at the bottom of the page)
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Special Instruction & Tips
Need to make it gluten free? Make sure to use a vegan gluten free enchilada sauce, or make your own and use gluten free flour instead of regular flour to thicken. If you can’t find vegan enchilada sauce, make this one from my Vegan Enchiladas, it’s delicious! I used Trader Joe’s to make this recipe easier, as it’s now vegan, score! Swap the veggies: You can use other veggies depending on what you have. Try using any of these vegetables instead: diced butternut squash, zucchini, yellow squash, bell peppers, broccoli, kale, corn and more!
This recipe was first published in September 2017 and has been republished with new photos and writing.
