This Mexican Tortilla Casserole is an easy to make, healthy and delicious Vegan Enchilada Lasagna loaded with lots of Veggies and gluten-free Tortillas. It’s ready in only a few minutes, and also, it’s perfect to make in advance!
Mexican Tortilla Casserole
I am pretty much obsessed with simple Mexican meals that are healthy AND delicious, such as my beloved Sweet Potato Quesadillas. And since I’m also a big fan of pre-made dishes that you can make with little effort in only a few minutes, I created this cheesy vegan Tortilla Bake. I haven’t expected that a Vegan Enchilada Lasagna would be SO good! Honestly, I don’t know what took me so long try such a delicious dish.
Vegan Enchilada Lasagna
When I was a child, my mom used to make traditional Lasagna with Pasta very often, next to Potato Bake. She’s really a big fan of simple casseroles because it makes a perfect dinner for busy weeknights, especially when you have a hungry family waiting at home. However, I‘m wondering why she never came up with the idea of making an Enchilada Lasagna since she loves Mexican food too. But now, after she tried my Mexican Tortilla Casserole, she immediately drooled over this delicious dish and now it’s become one of her new favorite recipes! Like me!
How to make a Mexican Casserole
Start roasting your veggies with the spices. In the meantime, you can also cut your tortillas into strips, so they cook through better and it’s easier to layer. Then simply assemble your Tortilla Lasagna.
Start to spread a little bit of tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, drizzle over the vegan chipotle mayonnaise, if using, and half of the remaining tomato sauce, then sprinkle half of the non-dairy cheese over it. Top with the remaining tortilla strips, veggies, tomato sauce, and non-dairy cheese. Cover the baking dish with aluminum foil (or baking paper) and bake for 15 minutes. At that point remove the foil and bake the Mexican Tortilla Casserole for an additional 5-8 minutes until the cheese is perfectly melted and bubbling.
Want to add other veggies or cheese?
I added my favorite Mexican vegetables into this Tortilla Casserole, such as black beans, corn, red and green bell pepper, and onions. However, you can add any combination of vegetables you want. For example, grated sweet potatoes or spinach would be a great addition, since I made my Quesadillas that way.
Also, the sauce is up to you. Either tomato sauce, or enchilada sauce as well as salsa sauce – whatever you choose is fine.
And if you don’t want to use non-dairy cheese and vegan mayonnaise you could make my vegan cheese sauce or my creamy sweet potato sauce and use that instead.
I hope you’ll love this Mexican Tortilla Casserole too! It is:
- Easy to make!
The perfect quick & easy meal prep Recipe!
As I mentioned before, this entire recipe is all together very simple. I prefer making a Vegan Enchilada Lasagna over traditional Enchiladas because there is no need to roll anything up. You can always make this easy Tortilla Bake when you are short on time. Serve it immediately, reheat leftovers the next day or freeze for future meals. In addition to being a total time saver, this Mexican Tortilla Casserole also does not skimp on flavor!
If you make this recipe, let me know what you think in the comments below! And if you post a photo on Instagram, make sure you tag me @biancazapatka and use #biancazapatka so that I don’t miss it. Happy cooking!
Mexican Tortilla Casserole (Vegan Enchilada Lasagna)
- 2 tsp olive oil
- 1 red onion minced
- 1 garlic clove minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tsp cumin
- 1 tsp red pepper powder or chili powder
- 1 14 oz can black beans drained & rinsed
- 2/3 can sweet corn (190g) drained & rinsed
- 1 1/2 cup tomato sauce (360ml) or enchilada sauce
- 2/3 tsp salt or to taste
- 6 corn tortillas 8/9-inch (20/22cm)
- 1/3 cup vegan Mayonnaise or aioli, sour cream
- 1 chipotle pepper in adobo sauce or sub chili sauce
- 1 1/2 cups non-dairy cheese (170g)
- guacamole for topping
Prepare the Veggies
- Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan).
- Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes. Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit.
- Cut tortillas into strips.
- Mix the chipotle pepper with the vegan Mayonnaise.
Assemble the Casserole (see step-by-step pics in the text above)
- Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then sprinkle over half of the non-dairy cheese.
- Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese.
- Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.
- Allow to cool for 3-5 minutes before cutting into squares.
- Serve with guacamole and fresh herbs, or other garnishes of choice.
- This casserole will keep in the refrigerator for up to 5 days, making it a great weeknight dinner option you can quickly reheat in the microwave. You can also wrap it into individual servings and freeze it.
- You can also add other vegetables, or make this casserole with a thick and creamy vegan cheese sauce, such as my Vegan Mac and Cheese Sauce or my Sweet Potato Pasta Sauce and use this instead of grated cheese. Please read the text above for tipps and suggestions.
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