[This post is sponsored by my new friends at Le Creuset!]
Ahh! Don’t you just want to dive face-first into this colorful dish-o-yum?!
This is summer at its very finest, my friends.
Hello! We are doing something that I’ve never done before on the blog…a casserole.
In fact, I didn’t eat many casseroles growing up. We weren’t a big “one-pot meal” family. We wanted variety! We wanted options! We wanted to create our own dishes!
But guys. One-pot meals are making my life in 2019.
I’m busy. I work, I workout, I blog, I hang with friends and family, I read, I clean, I snuggle with the floof. When I’m doing #allthethings, one pot meals are totally where it’s at. They’re quick, easy, relatively tidy, and super delicious.
Enter: One-Pot Vegan Enchilada Casserole!
All the flavors you loooove in an enchilada (and, okay, maybe some new ones!) baked in a dutch oven until warm and bubbly and topped with a platter of fresh toppings!
Ya ready for this?!
Oh me oh my.
These flavors are my everything. While I love so many different types of food, Mexican will always be near and dear to my heart.
It all starts with some veg, and the most colorful veg we can find! Red, orange, and yellow peppers and purple onion (okay, and garlic, which is not super colorful but super duper important). Sauté together until tender, then add black beans, rice, and…hummus.
I know. Weird, right? But hear me out – the hummus helps keep the filling together, and it bakes together beautifully. It doesn’t make the final dish taste like hummus, it just makes everything creamy and delicious!
Then, layering time. Scoop all the filling out of your cooking vessel and start the layering process (from bottom to top):
- Enchilada sauce (store-bought or homemade)
- Corn tortillas
- Corn tortillas
- Enchilada sauce
- Corn tortillas
- Enchilada sauce
Basically, we want a multi-layer casserole encased in enchilada sauce. Once encased, the entire cooking vessel goes into the oven for about a half hour (or until bubbly).
Once it’s done cooking, we top it with crushed tortilla chips, fresh tomato, avocado, and cilantro! YES.
And let’s talk about said cooking vessel for a sec, shall we? How GORGEOUS is this 8-qt. Cast Iron Oval Dutch Oven from Le Creuset?! Literally still pinching myself that I’m working with them right now!
Tbh, I’ve drooled over their dutch ovens for years. In fact, when I told Mark I was working with them, he was like, “Oh right. Those cooking things you used to run to when we’d see them in the store.”
He’s not a food guy, so the fact that he remembered them is a huge testament to their beauty and awesomeness. Just saying.
I loooove using this dutch oven because it literally does all the cooking in this recipe. You can go from sautéing onions, garlic, and pepper together, to warming the beans and rice, to bubbling everything together away in the oven…all in the same pot. It’s amazing.
Plus! How beautiful does it look next to this yellow oval stoneware platter? The patter helped me lay out all of my casserole toppings so all my diners could pick and choose and customize.
The yellow platter + all the colors of the toppings = happiness.
If you’re interested in snagging some Le Creuset gear of your own, you’re in luck! Just in time for summer, the bright and cheery hues of Palm (the green!) and Soleil (the yellow!) are in stores now and will be available for a limited time.
(Pro tip! For summer savings on these refreshed summer tones ☀️?, find the outlet store closest to you at this link. Three cheers for savings $$$!!)
My platter of toppings went over like hotcakes. Not only did it look beautiful (those summer colors, man!), but it gave everyone the opportunity to customize their casserole experience, if you will. All the spice for me, salsa, chips, and sour cream for him, etc.
This whole convenient, one-pot, fresh and bubbly enchilada casserole just screams summer to me, and I know you’re gonna love it!Print
One-Pot Vegan Enchilada Casserole
A tasty, filling one-pot vegan meal! It’s filled with all the delicious flavors of an enchilada, and you’ll love how simple it is to make!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
2 Tbsp. olive oil
1/2 large red onion, diced
4 cloves garlic, minced
3 large bell peppers (I used orange, yellow, and red), diced
salt + pepper
2 and 1/2 cups cooked rice (I used brown jasmine)
4 cups cooked black beans
1/2 cup plain hummus
4-5 cups enchilada sauce (store-bought or homemade)*
9-10 corn tortillas
crushed tortilla chips, diced tomato, diced avocado, chopped cilantro, sliced red onion, salsa, hot sauce, (vegan) sour cream, pickled jalapeno, lime juice, hot sauce
- Preheat your oven to 350 degrees F.
- Heat a large cast iron dutch oven (may I recommend a Le Creuset?!) over medium heat on the stove. Add oil, red onion, and garlic, and sauté until the onions are starting to get translucent, 3-5 minutes. Add your bell peppers, and sauté until tender, another 5-7 minutes. Season with salt and pepper.
- Add rice and black beans, and mix to combine and heat through. Remove from heat and add the hummus. Mix to combine. Taste and adjust seasonings as necessary.
- Pour your filling into a separate large bowl. Carefully wipe out your dutch oven.
- Pour 1/3 of your enchilada sauce on the bottom to cover. Layer with corn tortillas, tearing them and piecing them together as necessary (I used 3 per layer), then add 1/2 of your filling. Top with another layer of tortillas, enchilada sauce, and filling. Then add one more layer of tortillas and top the entire thing with enchilada sauce.
- Bake for 30 minutes, or until hot and bubbly, covering the top after 20 minutes if it’s getting too dark.
- Add crush tortilla chips, fresh tomato, avocado, and cilantro on top. Serve with your favorite enchilada or taco toppings and dive in!
*Make sure you like the flavor of your enchilada sauce. If it’s store-bought, it might need a pinch of salt, spice, or other seasonings, so just taste it before you assemble!
Keywords: casserole, vegan casserole, enchilada, one pot meal
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