Easy Enchilada Casserole (Vegan & Gluten-Free)

This Easy Enchilada Casserole is the ultimate easy comfort food - creamy, cheesy, and packed with bold red enchilada flavour! Made with crispy shredded tofu, black beans, roasted peppers and onions, and simple pantry ingredients, this dump-and-bake dinner is perfect for busy weeknights when you want something cozy without a lot of effort.

If you love classic enchiladas but don't love all the rolling, this recipe is for you. This easy vegan enchilada casserole has all the delicious flavours of traditional enchiladas in a simple layered bake.

---

⭐ Get My FREE 7-Day Vegan Meal Plan⭐

Easy vegan dinners, grocery lists, and family-friendly recipes delivered straight to your inbox.

GET THE FREE MEAL PLAN

---

Why You'll Love This Recipe

✅ Easy dump-and-bake dinner

✅ Crispy shredded tofu adds a hearty texture

✅ Creamy red enchilada sauce

✅ Gluten-free and dairy-free

✅ Packed with plant-based protein

✅ Great for meal prep and leftovers

Kitchen Tools You'll Need (optional, but helpful!)

• 9×13-inch baking dish

• Box grater

• Baking sheet

• Large mixing bowl

• Measuring cups & spoons

• Cutting board

• Sharp knife

Ingredient Notes

• Extra-firm tofu is shredded and baked until lightly crispy, creating a hearty texture that works perfectly in this vegan enchilada casserole.

  Red enchilada sauce brings rich, smoky flavour while keeping this recipe simple and pantry-friendly.

  Plain vegan yogurt makes the enchilada sauce creamy while adding a subtle tang that balances the spices.

  Black beans add plant-based protein and fiber, making this casserole hearty and satisfying.

  Frozen corn adds a pop of sweetness that balances the bold enchilada flavours.

  Bell peppers and onion are baked with the tofu until tender, adding delicious roasted flavour throughout the casserole.

  Corn tortillas keep this casserole naturally gluten-free while adding the classic enchilada texture. If you're not gluten-free, flour tortillas also work.

  Vegan mozzarella melts into a bubbly, cheesy topping that makes this casserole pure comfort food.

• 
  

Frequently Asked Questions

❓Can I make this enchilada casserole ahead of time?

Yes! Assemble the casserole up to 24 hours before baking. Cover and refrigerate until you're ready to bake.

❓Can I freeze vegan enchilada casserole?

Absolutely. This casserole freezes well for up to 3 months. Let it cool completely before freezing in an airtight container.

❓Can I add more vegetables?

Definitely! Corn, spinach, zucchini, mushrooms, or diced jalapeños would all be delicious additions.

More Easy Dinner Ideas

• Big Mac Lentil Tacos

• Chick’n Pot Pie Dump & Bake Pasta

---

⭐Easy Enchilada Casserole⭐

Ingredients

For the Tofu

• 1 block extra-firm tofu, shredded

• 2 tbsp olive oil

• 2 tbsp taco seasoning

• Salt + pepper, to taste

• 1 bell pepper, diced

• ½ onion, diced

For the Enchilada Sauce

• 1½ cups red enchilada sauce

• 1½ cups plain unsweetened vegan yogurt

• 1 cup frozen corn

• 1 (15 oz) can black beans, drained and rinsed

Assembly

• Olive oil

• 6–8 corn or flour tortillas, cut into halves

• 2 cups shredded vegan mozzarella

Directions

1. Preheat oven to 400°F and lightly grease a baking dish.

2. Shred tofu using a box grater. Toss with olive oil, taco seasoning, salt, and pepper.

3. Spread the shredded tofu, diced bell pepper, and diced onion onto a baking sheet. Bake for 20 minutes, stirring halfway, until the tofu is lightly golden and the vegetables are tender.

4. In a large bowl, mix the red enchilada sauce and vegan yogurt until smooth.

5. Stir in the frozen corn and black beans.

6. Assemble in layers:

   • Tortilla halves

   • Sauce + black bean mixture

   • Baked tofu, peppers, and onions

7. Repeat layers until everything is used.

8. Finish with a top layer of tortilla halves, sauce, and vegan cheese.

9. Bake for 20–25 minutes until hot, bubbly, and golden.

10. Let rest for 5–10 minutes before slicing and serving.