This dish is known by a few different titles – Enchilada Casserole, Enchilada Lasagna or Stacked Enchiladas. Whatever you choose to call these beauties, they are equally delicious by any name! This recipe is my go-to when feeding a crowd. It is delicious, easy to make, and serves up to nine people. Layering in the ingredients really saves time, adding to the reasons why this dish is just the perfect way to feed a group. It is also a big crowd pleaser. You might assume that gluten-free and vegan enchiladas would be a sad dish to serve, but nothing could be farther from the truth! I’ve feed this dish to many eaters, without restrictions, and the consensus every time was that this version is every bit as delicious as the traditional version. I promise you won’t even miss the cheese!
Potatoes (both sweet and red), black beans, corn, and bell peppers make up the bulk of the filling. Delicious white corn tortillas and enchilada sauce bring it all together, and then topping these with some buttery avocado and fresh cilantro doesn’t hurt a bit!
This dish can easily be assembled in advance and kept in the refrigerator overnight (or the freezer for longer storage). Then right before you need dinner, just pop the enchiladas into the oven. Easy peasy and delicious. Leftovers are pretty scarce for this dish in my house, but if you manage to save a few servings, they keep beautifully in the refrigerator and reheat like a dream.
Recipe inspired by Oh She Glows.
- 1 medium onion, diced
- 1 medium sweet potato, peeled and diced
- 1 medium red or yellow potato, peeled and diced
- 1 bell pepper, chopped
- 4 cups spinach, chopped
- 1 cup frozen corn, thawed
- 1 (15)oz can black beans, drained and rinsed
- 3 cups enchilada sauce, separated
- 2 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 16 corn small corn tortillas
- 1 lime
- Fresh cilantro, for serving
- Preheat the oven to 350 degrees.
- Heat 2 tablespoons of water in a large skillet. Add in the onion and potatoes, cover and cook, stirring occasionally, until the potatoes are tender. If they start to stick to the pan, add more water one tablespoon at a time. Add in the bell pepper, spinach, corn, and black beans. Cook until the vegetables are warmed through.
- Pour in 2⅔ cups of the enchilada sauce and the nutritional yeast, cumin, coriander, garlic powder, chili powder, and salt to taste.
- In the bottom of a 10x10 casserole dish spread out the remaining ⅓ cup enchilada sauce. Layer in 4 of the tortillas, covering the bottom of the pan as much as possible. Scoop in ¼ of the enchilada filling. Cover with 4 more tortillas. Alternate layers of filling and tortillas ending with the last layer of filling on top.
- Bake for about 20 minutes or until the dish is warmed through. Squeeze the juice of a lime over the top and garnish with cilantro. Cut into 9 squares and serve.