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Simple Vegan Enchilada Casserole

Simple Enchilada Casserole

This is a wonderful simple, vegan enchilada casserole you can make in minutes. Enjoy!
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Course: Dinner
Cuisine: Americana, TexMex
Keyword: enchilada recipe, vegan casserole, vegan enchilada
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 portions
Author: Ginger Hultin


  • 12 4- inch corn tortillas, cut in half
  • 16 ounces enchilada sauce (or try my simple enchilada sauce!)
  • 1 can vegetarian refried beans
  • 1 cup yellow corn (fresh or frozen)
  • 1 tomato, diced
  • ½ yellow onion, chopped
  • ¾ cup nutritional yeast
  • 1 1/2 cups chopped fresh spinach
  • 1/2 cup fresh cilantro, chopped


  • Preheat the oven to 350 degrees F. Spray a 9x12 glass casserole pan with canola or olive oil spray. Set cut tortillas to the side of the dish.
  • Combine the corn, onions and tomato in a medium bowl.
  • Pour a portion of enchilada sauce in the baking dish to coat the bottom completely (about 1/2 cup). Place 3 whole tortillas (6 halves) on top of the enchilada sauce. Layer 1/2 the refried beans then 1/2 the corn, onion, tomato mixture. Sprinkle with 1/2 the nutritional yeast, and then 1/2 the spinach. Repeat with a layer of tortillas then beans, corn, onion, tomato mixture, yeast and spinach. Top with remaining tortilla halves and then the remainder of enchilada sauce.
  • Cover loosely with foil and bake for 45 minutes. Let rest for 10 minutes before serving. Garnish with freshly chopped cilantro and additional chopped tomato if desired.
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