Vegan Black Bean Enchilada Casserole (Print Version)

A plant-based casserole with black beans, veggies, corn tortillas, and creamy avocado topping.

# What You'll Need:

→ Casserole Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 cup corn kernels, fresh or frozen
07 - 2 (15-ounce) cans black beans, drained and rinsed
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1 teaspoon dried oregano
12 - Salt and black pepper to taste
13 - 2 cups vegan enchilada sauce
14 - 12 small corn tortillas

→ Avocado Crema

15 - 2 ripe avocados
16 - 1/4 cup fresh cilantro leaves
17 - 2 tablespoons fresh lime juice
18 - 1/4 cup unsweetened coconut or soy yogurt
19 - 1/2 teaspoon salt
20 - 2 to 3 tablespoons water

→ Garnish

21 - Fresh cilantro, chopped
22 - Sliced jalapeños
23 - Diced tomatoes
24 - Lime wedges

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with neutral oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Add minced garlic, bell pepper, and zucchini; cook 5 minutes until vegetables are tender-crisp.
03 - Stir in corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Cook 2 to 3 minutes until flavors meld. Remove from heat.
04 - Pour 1/2 cup enchilada sauce onto the bottom of the prepared baking dish. Arrange 4 corn tortillas over the sauce, overlapping slightly as needed.
05 - Spread half of the black bean mixture evenly over the tortilla layer. Drizzle with 1/2 cup enchilada sauce.
06 - Add 4 tortillas over the bean mixture, then layer the remaining black bean mixture. Pour another 1/2 cup enchilada sauce over this layer.
07 - Top with remaining 4 tortillas and pour remaining enchilada sauce evenly across the surface.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake uncovered for 10 additional minutes until the casserole is heated through and sauce bubbles around edges.
10 - While casserole bakes, combine avocados, fresh cilantro, lime juice, non-dairy yogurt, and salt in a blender or food processor. Blend until smooth and creamy, adding water 1 tablespoon at a time to reach desired consistency.
11 - Let casserole cool 5 minutes before slicing. Serve portions topped with avocado crema and desired garnishes including cilantro, jalapeños, tomatoes, and lime wedges.

# Expert Tips:

01 -
  • It feeds a crowd without requiring you to hover over the stove once it goes in the oven.
  • The avocado crema tastes like a restaurant secret, but it's honestly just five ingredients blended smooth.
  • Leftovers taste even better the next day, when all those flavors have gotten to know each other.
02 -
  • Don't skip the resting time after baking—those 5 minutes are when the layers set and your slice will actually look presentable instead of slumping.
  • Make the avocado crema right before serving; if you blend it too early, it can oxidize and turn brown, and that matters both aesthetically and for flavor.
  • If your enchilada sauce is too thick, the casserole will be dense; if it's too thin, it will be soupy; aim for something that coats a spoon but still pours.
03 -
  • If you want extra heat, stir a chipotle pepper in adobo (finely minced) into the black bean mixture; it adds smoke and a gentle burn without overwhelming the dish.
  • Leftover casserole can be frozen for up to a month; thaw it in the fridge overnight and reheat covered in a 350°F oven for about 20 minutes until warmed through.
Go Back