SIGN UP TO RECEIVE MY 6 TIPS FOR STARTING A PLANT-BASED DIET.

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree
Gluten Free, Main Dishes, Under 400 calories, Vegan Recipes

Veggie Enchilada Casserole with Homemade Sauce

This Veggie Enchilada Casserole is topped with homemade enchilada sauce, and is amazingly gluten free and vegan. 

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

I usually cook up some type of Mexican dish every week for dinner, but something that proves itself difficult is trying to make Mexican dishes without cheese. At first, I couldn’t even fathom making enchiladas without cheese- who does that? Well, now this girl does that- and guess what? It’s delicious! This one I particularly love because it’s completely vegan AND gluten free.

To make this dish, first preheat your oven to 350 degrees.

In a large skillet over medium-high heat, add the chopped onion and mushrooms. Cook until the onion is translucent and mushrooms are soft, about 8 minutes, stirring occasionally. Reduce heat to medium, adding the beans and spinach and cook until heated, about 2 minutes. Add the cumin, garlic powder and stir. Remove from heat.

When ready to assemble, add the tortillas in a single layer to the preheated oven, until warm, about 1 minute. You can place directly on the rack or use a cookie sheet. This will help the corn tortillas soften so they are easier to assemble the enchiladas. Depending on how quickly you work, you may want to heat 4 at a time so the tortillas stay warm.

Next add about 3 tablespoons of the bean/mushroom mix to each warm tortilla. Add 1 tablespoon of Jalapeño Cashew Cheese, if desired, spreading evenly.

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

Then carefully overlap each side of the tortilla to enclose the filling (don’t close the ends), and place carefully (they are very fragile, as you can see from the photo below), upside down, in a 9×13 baking pan. Repeat until all of the corn tortillas and filling is used up. *If there is extra filling, you can fill it in the gaps in the pan with the filling.

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree
To make the enchilada sauce- in a large skillet over medium heat, add olive oil. After 1 minute, add flour and stir with a wooden spoon. Add the can of crushed tomatoes, water, italian seasoning, chili powder, cumin, garlic powder, cayenne and sea salt. Bring to a boil, reduce heat to low, and cook for 15 minutes; the sauce will thicken. Stir and remove from heat. Makes about 2 cups.

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

Next, spoon the enchilada sauce over the enchiladas (about 2 cups, if using your own sauce), covering each corn tortilla with the sauce. Sprinkle nutritional yeast over the top, if desired.

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

Finally, bake at 350 degrees for 30 minutes. Remove from the oven and let cool for 5 minutes. Top with salsa and avocado.
This dish is completely vegan, gluten free, and AMAZING. Makes 8 enchiladas.

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

Just a side note- while I was shooting this recipe I looked over at Chloe and this is how she was laying. Ha! I just had to take a pic. I guess she’s really loving that sunshine. =) This cat has no shame.

IMG_2329-2

Print

Veggie Enchilada Casserole with Homemade Sauce

Veggie Enchilada Casserole with Homemade Sauce via veggiechick.com #vegan #glutenfree

This Veggie Enchilada Casserole is topped with homemade enchilada sauce, and is amazingly gluten free and vegan.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Vegan, Gluten Free

Ingredients

Enchilada Filling:

  • 1 tablespoon olive oil
  • 1 medium white onion, finely diced
  • 1 1/2 cups white mushrooms, finely chopped
  • 1 can (15 ounce) pinto beans or black beans, rinsed and drained
  • 2 cups fresh baby spinach, chopped
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground sea salt (can be omitted if adding Jalapeño Cashew Cheese)
  • 8 corn tortillas
  • Jalapeño Cashew Cheese (see recipe here)

Enchilada Sauce:

  • 2 tablespoons olive oil
  • 1 tablespoon amaranth flour (GF) or all-purpose flour
  • 1 can (28 ounce) crushed tomatoes
  • 1/2 cup water
  • 1 teaspoon italian seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground sea salt

Optional toppings:

  • nutritional yeast
  • salsa
  • avocado

Instructions

  1. Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray.
  2. In a large skillet over medium-high heat, add onion and mushrooms. Cook until onion is translucent and mushrooms are soft, about 8 minutes, stirring occasionally. Reduce heat to medium; add beans and spinach and cook until heated, about 2 minutes. Add cumin, garlic powder and stir. Remove from heat.
  3. When ready to assemble, add the tortillas in a single layer to the preheated oven, until warm, about 1 minute. You can place directly on the rack or use a cookie sheet. This will help the corn tortillas soften so they are easier to assemble the enchiladas. Depending on how quickly you work, you may want to heat 4 at a time so the tortillas stay warm.
  4. Add about 3 tablespoons of the bean/mushroom mix to each warm tortilla. Add 1 tablespoon of Jalapeño Cashew Cheese to each, if desired, spreading evenly. Carefully overlap each side of the tortilla to enclose (don’t close the ends), and place carefully, upside down, in a 9×13 baking pan. Repeat until all of the corn tortillas and filling is used up. If there is extra filling, you can fill it in the gaps in the pan with the filling.
  5. To make the enchilada sauce- in a large skillet over medium heat, add olive oil. After 1 minute, add flour and stir with a wooden spoon. Add crushed tomatoes, water, oregano, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and cook for 15 minutes; the sauce will thicken. Stir and remove from heat. Makes about 2 cups.
  6. Spoon the enchilada sauce over the enchiladas (about 2 cups, if using your own sauce), covering each corn tortilla with the sauce.
  7. Sprinkle nutritional yeast over the top, if desired.
  8. Bake at 350 degrees for 30 minutes. Remove from oven and let cool 5 minutes. Top with salsa and avocado. Makes 8 enchiladas. Best if served immediately but will last in the fridge for a couple days.

**The nutrition below is for 1 enchilada with sauce. Adding the cashew cheese will add 69 calories and 5.5 grams of fat per enchilada.

nutrition_enchilada with sauce

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • What delicious enchiladas. And such a great way to use up tortillas that I have open too!

    Reply
    • Thanks so much Thalia! So glad you liked them. =)

      Reply
  • This was very good – even my husband liked it! – but I have one question. Could you please clarify which spices you prefer. The ones listed in the ingredients list are not the same as in the directions.

    Reply
    • Ah, it looks like I forgot to update the instructions. My favorite is what’s on the ingredient list, but I think a variety of spices could work well. =) Thank you! I’m so glad you and your husband liked it!

      Reply

Write a comment

Free PDF

Subscribe to receive my
{FREE} 6 Tips for Starting a Plant-Based Diet + 
recipes direct to your inbox.