Vegan Enchilada Casserole with Homemade Sauce (oil & gluten-free)

A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!

Vegan Enchilada Casserole with Homemade Sauce (oil & gluten-free)


  1. 2-3 tablespoons of water or vegetable broth
  2. 1 cup diced white onion
  3. 5 large garlic cloves, minced
  4. 1/2 cup corn
  5. 1 cup diced bell pepper
  6. 1 (15.5 oz.) can black beans, drained and rinsed
  7. 2/3 cup cilantro, roughly chopped
  8. 3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
  9. 11 corn tortillas*

Homemade Enchilada Sauce:

  1. 1 (8 oz.) can tomato and chilis*
  2. 1 (8 oz.) can tomatoes
  3. 1 teaspoon ground chili powder
  4. 1 teaspoon ground cumin
  5. ½ teaspoon garlic powder
  6. ¼ teaspoon dried oregano
  7. ¼ teaspoon salt, to taste
  8. Freshly ground black pepper, to taste
  9. Top with (optional)
  10. 1/4 cup cilantro
  11. 2-3 tablespoons chopped green onions


  • Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
  • Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.
  • Prepare the sauce: In a high-speed blender, add in all of the ingredients for the sauce except for the salt and pepper. Blend until smooth and season with salt and pepper to taste. Transfer the sauce into a medium saucepan over medium-low heat and warm, covered, for 8-10 minutes or until thickened. Set aside.