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Black Bean Vegan Enchilada Casserole Recipe

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This is the best vegan enchilada casserole. You can choose to layer it or roll it into an incredible vegan enchilada recipe. Either way this black bean enchiladas recipe is an easy meal the whole family will love!

Instead of relying on dairy, this enchilada bake achieves a luxuriously creamy taste by incorporating pumpkin. Teaming up with black beans, poblano peppers, and onions, it’s layered with corn tortillas, enchilada sauce, and a luscious cashew cheese sauce, then baked to perfection.

vegan enchilada casserole on a plate with a forkPin
Black Bean Vegan Enchilada Casserole Recipe

When I weighed nearly 300 lbs, I loved Mexican food. I mean all Mexican food.  Even after losing 125 lbs, I still do!!! Tacos, burritos, tostadas and enchiladas. You name it and I can make it lower in calorie, plant based and delicious.

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Black Bean Vegan Enchilada Casserole Recipe

Black Bean Vegan Enchilada Casserole Review

Delicious! Made this today, so easy and so good. I will use the spicy cashew cheese sauce in other recipes, it was great. Served the enchiladas to non vegan family and friends, it was a big hit, will be making it again. Thank you! Look forward to making some of your other recipes.

– Michelle


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Why these are the best vegan enchiladas

  1. Rich and Creamy Goodness:
    • You’ll love this casserole because it’s super creamy and rich, thanks to the pumpkin. It gives the dish a deliciously smooth texture without using any dairy. 
  2. Tasty Mix of Flavors:
    • With plant-based protein-packed black beans, diced onion, layers of corn tortillas, and homemade enchilada sauce this casserole is a flavor explosion! It’s like a party for your taste buds!
  3. Plant-Powered Goodness:
    • This Mexican lasagna is completely plant-based, making it a great choice for those who want a tasty and hearty meal without any animal products. It’s proof that you can have a delicious comfort food that’s also good for you

Ingredients for this Healthy Vegan Enchilada Casserole 

With just a few simple ingredients, you can have this easy vegan enchilada casserole ready in no time! You can find the full recipe card, including ingredient quantities, full instructions, and nutrition information below.

  • onion – You can choose your favorite type of onion – red onion, yellow onion, or white onion
  • poblano pepper – I highly recommend using poblano peppers for the incredible flavor, but you can also opt for a bell pepper.
  • garlic clove – everything is better with garlic
  • black beans – You can choose to use pinto beans if you prefer
  • pumpkin puree -I used organic canned pumpkin
  • chili powder – alternately, you can omit the chili powder, cumin, garlic powder, salt, and pepper and use this Copycat Old El Paso Taco Seasoning
  • cumin
  • garlic powder – Remember garlic makes everything better! We’re using even more to layer the flavor.
  • salt and pepper to taste
  • corn tortillas – if you have time try these Healthy Homemade Corn Tortillas
  • cashew cheese – you will love this Spicy Cashew Cheese Sauce
  • red enchilada sauce – if you have time try making this Copycat Old El Paso Enchilada Sauce
  • Optional toppings – cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds.
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How to make this Black Bean Vegan Enchilada Casserole Recipe

This easy dinner recipe is going to amaze you and your family.  You’ll love how easily it comes together.

  • Preheat oven to 350 degrees.
  • In a large skillet, add 2 Tbsp of water and saute diced onion, poblano pepper, and minced garlic over medium heat for 4-5 minutes, adding more water as necessary to keep it from burning.
  • Add black beans, pumpkin puree, and seasonings. Stir to combine and heat through 4-5 minutes. Remove from heat.
  • In an 8×8 baking dish, pour 1/4-1/2 cup of enchilada sauce to cover the bottom.
  • TRADITIONAL ENCHILADAS – Choose to assemble the enchiladas, by evenly dividing the bean mixture into each of the tortillas. Roll the enchilada and place seam side down in baking dish. Pour remaining enchilada sauce over the rolled enchiladas.
  • VEGAN ENCHILADA CASSEROLE – Cut the tortillas in half and add the first layer of tortillas, top with half of the black bean mixture, drizzle with cashew cheese, and with a little more enchilada sauce. Add a second layer of tortillas, the rest of the black bean mixture, another drizzle of cashew cheese, and a little more enchilada sauce. Add the final layer of corn tortillas, then cover in the rest of the enchilada sauce.
  • Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
  • Remove foil and top with cashew cheese. Bake for 5 minutes longer.
  • Add your favorite toppings and enjoy!
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Black Bean Vegan Enchiladas

FAQ’s

I bet you’re wondering, “why pumpkin?” Just check out these stats.

Is Pumpkin good for you?

You bet it is! Just look what Healthline.com has to say – Pumpkin contains a variety of nutrients that can improve your heart health. It’s high in potassium, vitamin C and fiber, which have been linked to heart benefits.

Can Pumpkin help you lose weight?

According to Livestrong.com, pumpkin is an ideal vegetable for weight loss. It is low in calories, high in dietary fiber. A 1/2 cup of pumpkin is only 40 calories and contains 8 g of dietary fiber.

Dietary fiber is very valuable for dieters for two primary reasons. First, high-fiber foods help to curb your appetite because they slow down overall digestion and remain in your stomach for longer than low-fiber foods.

Second, dietary fiber slows the rate at which sugar or glucose is absorbed by your body, which keeps your blood sugar levels stable. If you are on a diet, it is important to keep your blood sugar levels as stable as possible. Increasing your blood sugar levels triggers insulin release and unwanted fat storage.


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Storing this Black Bean Vegan Enchilada Casserole

To store this vegan enchilada casserole and maintain its freshness, follow these steps:

  1. Cool Completely: Allow the casserole to cool completely after baking before storing it.
  2. Portioning (Optional): Consider portioning the casserole into individual servings. This makes it easier to reheat only what you need and reduces the risk of moisture affecting the entire dish during storage. It’s also a great idea for fast weeknight dinners or easy lunches.
  3. Airtight Container: Place the casserole or individual portions in an airtight container. 
  4. Refrigeration: If you plan to consume the casserole within the next 3-4 days, store it in the refrigerator. 
  5. Freezing: If you want to store the casserole for a more extended period, freeze it. Place the individual portions in a freezer-safe bag or airtight container. Label with the date for easy tracking.
  6. Thawing: When ready to eat, thaw the casserole in the refrigerator overnight. Reheat using your preferred method, such as the oven or microwave.
  7. Reheating: Reheat the casserole in the oven at 350°F until it’s heated through. Alternatively, you can use the microwave for a quicker reheating process.

Always check for signs of spoilage, such as off odors or changes in texture, before consuming stored casserole. Proper storage helps maintain the quality and taste of your vegan enchilada casserole.


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Recipe

If you like this recipe, please leave a 5-star rating and tell me how it went in the comments below. I love hearing from you!

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5 from 4 votes
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Black Bean Vegan Enchilada Casserole

This is the best vegan enchilada casserole. You can choose to layer it or roll it into an incredible vegan enchilada recipe. Either way this black bean enchiladas recipe is an easy meal the whole family will love! Instead of relying on dairy, this enchilada bake achieves a luxuriously creamy taste by incorporating pumpkin. Teaming up with black beans, poblano peppers, and onions, it's layered with corn tortillas, enchilada sauce, and a luscious cashew cheese sauce, then baked to perfection.
Course Main Course
Cuisine Mexican
Diet Low Lactose, Vegan, Vegetarian
Keyword black bean enchilada recipe, plant based enchilada casserole, vegan enchilada casserole, vegan enchilada recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 237kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1/2 onion, chopped
  • 1 poblano pepper, chopped
  • 1 garlic clove, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup pumpkin puree I used organic canned pumpkin
  • 8 corn tortillas
  • 1 1/2 cups enchilada sauce
  • cashew cheese
  • cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds. optional

Seasonings

Instructions

  • Preheat oven to 350℉.
  • In a large skillet, add 2 Tbsp of water and saute diced onion, poblano pepper, and minced garlic over medium heat for 4-5 minutes, adding more water as necessary to keep it from burning.
  • Add black beans, pumpkin puree, and seasonings. Stir to combine and heat through 4-5 minutes. Remove from heat.
  • In an 8×8 baking dish, pour 1/4-1/2 cup of enchilada sauce to cover the bottom.

Traditional Enchiladas

  • Assemble the enchiladas by evenly dividing the bean mixture into each of the tortillas. Roll the enchilada and place seam side down in baking dish. Pour remaining enchilada sauce over the rolled enchiladas.
  • Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
  • Top with cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds. and enjoy!

Vegan Enchilada Casserole

  • Add the first layer of tortillas, top with half of the black bean mixture, drizzle with cashew cheese, and with a little more enchilada sauce. Add a second layer of tortillas, the rest of the black bean mixture, another drizzle of cashew cheese, and a little more enchilada sauce. Add the final layer of corn tortillas, then cover in the rest of the enchilada sauce.
  • Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
  • Remove foil and top with cashew cheeze. Bake for 5 minutes longer.
  • Top with cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds. and enjoy!

Notes

Tried this recipe? Tag me on Facebook! Mention @IntentionallyEat
 
Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.

Nutrition

Serving: 1 serving | Calories: 237kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Fiber: 10g

Pro Tip – You will love this Spicy Cashew Cheese Sauce drizzled on top of these enchiladas!  And if you have time, try making these Healthy Homemade Corn Tortillas. They are worth it! Plus you can freeze them and always have them on hand.

What to serve with this vegan enchilada casserole

There are several delicious vegan side dishes that you can serve with an enchilada casserole to complement the flavors and create a well-rounded meal. Here are some ideas:

  1. Guacamole: A classic Mexican dip made with ripe avocados, tomatoes, onions, cilantro, lime juice, and salt.
  2. Salsa and tortilla chips: Chips and fresh salsa or pico de gallo with tomatoes, onions, cilantro, lime juice, and jalapeños can add a burst of flavor.
  3. Vegan Sour Cream: You can make or buy vegan sour cream to provide a cool and creamy element.
  4. Black Bean Dip: This 5 minute dip is the perfect addition to your enchilada meal.
  5. Mexican Rice: Serve a side of flavorful Mexican rice seasoned with tomatoes, onions, and spices.
  6. Refried Beans: A classic side dish that complements the enchiladas well.
  7. Corn Salad: A simple salad with corn kernels, red onion, bell peppers, and cilantro dressed with a lime vinaigrette.
  8. Salsa Verde: Make this delicious homemade green salsa effortlessly! The tangy flavor complements enchiladas perfectly.
  9. Cilantro Lime Quinoa: A light and flavorful quinoa dish with fresh cilantro and lime juice.
  10. Cinnamon Tortilla Chips: Provide a crunchy dessert by serving these cinnamon tortilla chips and fruit salsa for a delicious ending to a fabulous meal.
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5 Comments

  1. 5 stars
    Delicious! Made this today, so easy and so good. I will use the spicy cashew cheese sauce in other recipes, it was great. Served the enchiladas to non vegan family and friends, it was a big hit, will be making it again. Thank you! Look forward to making some of your other recipes.

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