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 to 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 corn or flour 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 parchment paper) and bake for 15 minutes. At this 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. You cam also add refried beans or your favorite taco seasonings if you prefer. 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:
- Vegan
- Gluten-free
- Dairy-free
- Meat-free
- Egg-free
- Plant-based
- Protein-rich
- Healthy
- Cheesy
- Spicy
- Satisfying
- Delicious
- 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)
Author:Ingredients
- 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
- ⅔ can sweet corn (190g) drained & rinsed
- 1 ½ cup tomato sauce (360ml) or enchilada sauce
- ⅔ tsp salt or to taste
- 6 corn tortillas 8/9-inch (20/22cm)
- ⅓ cup vegan Mayonnaise or aioli, sour cream
- 1 chipotle pepper in adobo sauce or sub chili sauce
- 1 ½ cups non-dairy cheese (170g)
- guacamole for topping
Instructions
- * Please check out the recipe video above for visual instruction!
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.
- Blend the chipotle pepper and mix it 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.
- Enjoy!
Notes
- 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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Loved this. Would it be okay to use more mayo next time? I liked that addition (I used Vegenaise). I didn’t have the adobe pepper, so I mixed the mayo with some taco sauce. I also used 1 cup tomato sauce and 1/2 to 3/4 cup fresh salsa from Whole Foods. No cheese, just omitted that. Making it again this Sunday.
Sure, feel free to use more mayo. Happy weekend! 🙂
I made this for a pot luck with non-vegetarian eaters; everyone was asking “Who made this dish?” and raving about how delicious it was. Great recipe – thanks for sharing!
Awesome, I really love to hear that. Thank you so much! 🙂
We are a dairy free/gluten free house due to food allergies and this was a really good recipe for us. The aoli that blends into the vegan cheese while baking was really reminiscent of actual cheese. Thank you and we’ll definitely be adding to our recipe rotation!
Great! Thanks so much for making the recipe! ♥️
This was really delicious. I made it as an extra dish for a couple of vegans in the group and although I set it aside for them from the regular buffet, everyone wanted to try it and they ate it all up! I was leery of the faux cheese, got a Mexican flavored shredded mix, but it melted in and was very tasty. Everyone wanted the recipe.
Great! Thanks so much for making the recipe! ♥️
This meal was delicious. Tip for anyone who wants to make more to last a few days longer. I doubled the recipe and used a 9 x 13 x 2.55 deep dish lasagna pan. It worked out great. I highly recommend this recipe. Thank you Bianca! 🙂
Sorry I mean 11.7 x 9.3 x 2.55 pan!
Thank you!
Thank you so much! I’m very glad you enjoyed it! 🙂
Have a great weekend! ♥️
I will be using chilli sauce instead of the Chipotles in Adobe. How much of the chilli sauce do I use to mix with the mayo?
Can you tell me where I can find the video for this recipe? I can’t seem to find where that is.
Thank you. 🙂
Hi there, when skipping the chipotles in adobo sauce, simply use less tomato sauce and sub the rest for chili sauce. You can adjust the ratio to your liking!
You can see the video in the video player. However, it only pops up when you accept all cookies on this website and when you do not use ad blocker.
Greetings, Bianca
I made this dish for an easy and plentiful work-week meal. My baking dish was larger so I needed 2x the amount of tortilla. I also doubled the bell pepper and beans. The recipe turned out so good & it was full of flavor. We ate it with corn tamales, chips & salsa, and brown rice.
That’s great! Glad you enjoyed it! 🙂
Thanks for your feedback! 💖
I made this recipe last night with what I had at home and it was delicious! Thank you so much for the recipe. I added vegan chicken, used 2 small yellow onions, red yellow and green peppers, and corn tortillas. I didn’t have vegan mayo so I used used vegan raclette cheese along with 2 other types of vegan cheese and it worked really well. Smoked paprika, oregano, chili powder and cumin. I don’t know how to post a pic here or I would because it looked nice too! Thanks for the recipe and your page/blog is amazing!
Cheers!
@kendallskitchenxo
Awesome! 🙂 Glad you enjoyed it! You can share your photo on Instagram and tag me @biancazapatka so I can see it! 🙂
Hi,
I would like to try this recipe, it looks excellent. If I want to make it in a 9×13 lasagna pan. By how much do I adjust the amount of the ingredients listed? And any other adjustments I should know? Thank you!
Hi Kei,
I think you’ll need about ⅓ more of ingredients but you can use my cake pan conversion calculator to be sure! 😉
Greetings,
Bianca
WOWZA! Amazing recipe! I love it!
I added way more cumin and some smoked paprika; and used a garlic peri peri to mix with the mayo and BAM! So delicious! I see this as a family favourite! Thank you!
That’s great! Glad you love this recipe! 🙂
Thank you ♥️