Vegan black bean enchilada casserole (Printable)

Layers of black beans, vegetables, corn tortillas, and avocado crema create a hearty vegan bake.

# 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 cans (15 ounces each) 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 non-dairy yogurt
19 - 1/2 teaspoon salt
20 - 2 to 3 tablespoons water as needed

→ Optional Garnish

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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil.
02 - Heat olive oil in large skillet over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Stir in minced garlic, diced bell pepper, and diced zucchini; cook 5 minutes until vegetables are tender.
03 - Add corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to skillet. Stir thoroughly and cook 2 to 3 minutes. Remove from heat.
04 - Pour 1/2 cup enchilada sauce into bottom of prepared baking dish. Layer 4 corn tortillas over sauce, overlapping as needed.
05 - Spread half of black bean mixture evenly over tortillas. Drizzle with 1/2 cup enchilada sauce.
06 - Add 4 tortillas over sauce. Spread remaining black bean mixture on top and drizzle with remaining 1/2 cup enchilada sauce.
07 - Arrange final 4 tortillas on top. Pour remaining enchilada sauce evenly over entire surface.
08 - Cover casserole with foil and bake for 25 minutes.
09 - Remove foil and bake uncovered for additional 10 minutes until casserole is heated through and bubbling at edges.
10 - While casserole bakes, combine avocados, fresh cilantro, lime juice, non-dairy yogurt, and salt in blender or food processor. Blend until smooth and creamy, adding water gradually to achieve desired consistency.
11 - Allow casserole to cool 5 minutes before slicing. Serve portions topped with avocado crema and desired garnishes.

# Expert Tips:

01 -
  • It feeds a crowd without requiring you to stand over the stove for hours, which is honestly my favorite kind of cooking.
  • The avocado crema is so silky and bright that it makes the whole dish feel indulgent, even though it's completely plant-based.
  • Leftovers stay delicious for days, and reheating is as simple as a few minutes in the oven or microwave.
02 -
  • Don't skip the rinsing of your black beans—it removes excess starch that can make the casserole watery and heavy instead of light and satisfying.
  • Your avocado crema is best made close to serving time because avocado browns quickly, but if you absolutely need to make it ahead, press plastic wrap directly onto the surface to minimize oxidation.
03 -
  • Make your enchilada sauce from scratch if you have time—sauté some dried chiles, garlic, and spices, then blend with vegetable broth for a deeper, more authentic flavor.
  • If your avocados are slightly firm, let them sit out for a day or two before making the crema; they'll blend more smoothly and taste sweeter.
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