Dairy Free Enchilada Casserole

Why you'll love this recipe

• Basic ingredients: This meatless casserole comes together with pantry staples. I'm including several variations so you can really make this meal your own.
• Easy dinner recipe: It's a simple meal that the whole family love! Simply prepare fillings, layer in baking dish, and bake to perfection.
• Allergy friendly: Just like all of my other recipes, this one is dairy free and egg free! As a bonus, it's gluten free too! A perfect meal for busy weeknight dinners.

Ingredient notes

• Tortillas: Use corn tortillas instead of flour tortillas for this vegan enchilada bake. Corn tortillas have a distinct rich, corn flavor that compliments the other ingredients. I love the fluffiness of flour tortillas but they don't work well here as the sauce makes them soggy.
• Sweet potato: I'm a sweet potato lover! They have a naturally sweet-savory flavor and are great in a variety of dishes. Plus, sweet potatoes are full of antioxidants, vitamins, and fiber. Regular potatoes could be used as a substitute!
• Onion and garlic: The aromatics that help give this casserole its flavor. You can use yellow onion, white onion, or red onion - each will bring their own unique taste.
• Beans: The main source of plant-based protein! We always have an extra can of black beans in the pantry and I love how they taste when paired with sweet taters. Feel free to use pinto beans instead.
• Lime juice: Fresh lime juice is best!
• Seasoning: Instead of using a taco seasoning packet, we're using an individual mixture of chili powder, ground cumin, and paprika.
• Enchilada sauce: I prefer green enchilada sauce over red enchilada sauce, but use what you like! Green enchilada sauce has a fresh, tangy taste vs red enchilada sauce with more of a savory, earthy flavor. Both can range from mild to spicy depending on the brand and chilies used.

Filling ideas

Want more filling ideas? Try these popular add-ins:

• Zucchini
• Spinach
• Cauliflower
• Fresh corn
• Bell pepper
• Poblano pepper
• Jalapeño
• Mushrooms

How to make vegan enchilada casserole

The full directions for this vegan mexican casserole are in the printable recipe card.

1. Roast sweet potatoes: Toss chopped sweet potatoes with a little olive oil in a large mixing bowl then arrange on a baking sheet. Roast at 400F for 30 minutes, flipping once halfway through.
2. Cook the filling: As the sweet potatoes bake, heat a large skillet over medium heat and warm about 1 tablespoon of olive oil. Add the diced onion and garlic and cook until onion is soft and translucent and garlic is fragrant. Stir in the black beans, lime juice, and seasoning. Remove from heat and set aside. Once sweet potatoes are cooked, toss to combine.
3. Prepare the casserole dish: Spray a 9x13 baking dish with cooking oil and pour enough enchilada sauce into the bottom to lightly cover.
4. Assemble the enchilada casserole: Add a single layer of tortillas to completely cover the bottom of the pan. You may have to cut the tortillas to make them fit in the dish. Top with enchilada sauce then layer about ⅓ of the sweet potato bean mixture. Make a second layer of tortillas, enchilada sauce, and filling. Finally, repeat a third time.
5. Bake in the oven: Reduce the heat to 375F and bake for 20-25 minutes, until sauce is bubbling.

Serving suggestions

Don't forget to add your favorite toppings to the top of the casserole. Here's some of my personal faves:

• Avocado slices
• Fresh cilantro
• Vegan cheese
• Green onions
• Vegan cashew cream
• Avocado lime crema
• Tofu queso