One-Pot Vegan Enchilada Casserole

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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!


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


  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Pour your filling into a separate large bowl. Carefully wipe out your dutch oven.
  5. 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.
  6. Bake for 30 minutes, or until hot and bubbly, covering the top after 20 minutes if it’s getting too dark.
  7. 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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