One-Pan Vegan Enchilada Bake

If you love all the bold flavors of traditional enchiladas but dread the mess of rolling tortillas, this One-Pan Vegan Enchilada Bake is about to become your new favorite weeknight dinner. Imagine layers of tender tortillas, savory beans, vibrant veggies, and a luscious, dairy-free “cheese” sauce—all baked together in a single skillet or casserole dish. It’s hands-off, crowd-pleasing, and perfect for meal prep or feeding a hungry family.

Why You’ll Flip for This Recipe

No Rolling Required: Toss your tortillas right into the pan—no tedious assembly required.

All in One Dish: One pan means minimal cleanup—a major win after a busy day.

Customizable Comfort: Swap in your favorite beans, veggies, or plant-based proteins.

Family-Friendly: Hearty and cheesy, even non-vegans will go back for seconds.

The Flavorful Building Blocks

1. Beans & Veggies:
   Start with a base of black beans and corn for protein and sweetness. Add diced bell peppers, onions, and jalapeños for color and zing.
2. Spiced Tomato Sauce:
   A quick sauté of garlic and onions, followed by canned tomatoes seasoned with chili powder, cumin, and smoked paprika, creates a deeply savory, lightly spicy sauce.
3. Tortilla Layers:
   Use small corn or flour tortillas—cut into wedges—and layer them in the pan. They’ll soften and soak up the sauce, creating a tender, lasagna-like texture.
4. Vegan Cheese Sauce:
   Blend soaked cashews, nutritional yeast, plant milk, lime juice, and a pinch of salt into a silky, tangy sauce that mimics the creaminess of cheese without any dairy.
5. Toppings & Garnishes:
   Before serving, top with fresh cilantro, sliced avocado, diced tomatoes, and a squeeze of lime for brightness.

Step-by-Step Simplicity

1. Sauté Aromatics:
   In a large oven-safe skillet, heat a splash of oil over medium heat. Cook diced onion, garlic, and jalapeño until fragrant.
2. Build the Sauce:
   Stir in chili powder, cumin, and paprika for 30 seconds, then add crushed tomatoes and a bit of vegetable broth. Simmer to thicken.
3. Layer the Tortillas & Filling:
   Arrange tortilla wedges in the pan, cover with beans, corn, and sliced bell peppers. Repeat two to three layers, finishing with tortillas on top.
4. Pour & Bake:
   Drizzle the vegan cheese sauce evenly over the top. Transfer the skillet to a preheated 375°F oven and bake for 20–25 minutes, until bubbling and golden at the edges.
5. Garnish & Serve:
   Let cool slightly, then sprinkle with cilantro, avocado, and lime wedges. Scoop generous portions onto plates and enjoy!

Pro Tips for Perfect Enchiladas

Prep Ahead: Mix the tomato sauce and cheese sauce earlier in the day to speed up prep.

Spice Level: Increase or decrease chili powder and jalapeños to suit your heat preference.

Crispier Top: For extra crunch, broil the baked enchilada on high for 1–2 minutes.

Protein Boost: Stir in cooked lentils or vegan “chorizo” crumbles for added heft.

Meal-Prep & Storage

Leftovers keep beautifully in the fridge for up to 4 days. Simply reheat individual portions in the microwave or oven. You can also assemble the bake ahead (without baking), cover, and refrigerate overnight—then bake fresh the next evening for a stress-free dinner.

Final Thoughts

This One-Pan Vegan Enchilada Bake proves that plant-based meals can be effortless, delicious, and utterly satisfying. Skip the rolling and complicated layers—this skillet version delivers all the cheesy, spicy goodness with half the work and cleanup. Perfect for weeknight dinners, potlucks, or anytime you need a comforting, colorful meal.

Give it a try, and get ready to make this hearty bake a weekly staple!

One-Pan Vegan Enchilada Bake

This One-Pan Vegan Enchilada Bake is an easy, comforting, and mess-free twist on classic enchiladas. Packed with protein-rich beans, fresh veggies, and smothered in a creamy dairy-free cheese sauce, it’s a family-friendly dinner that’s full of flavor and perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 generous portions

Course: Main Course

Cuisine: Vegan

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 jalapeño seeded and chopped
• 1 bell pepper diced
• 1 cup corn fresh or frozen
• 1 ½ cups black beans cooked or canned
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 can 15 oz crushed tomatoes
• ½ cup vegetable broth
• 6 small corn or flour tortillas cut into wedges
• Vegan Cheese Sauce:
• ¾ cup raw cashews soaked 2–4 hours and drained
• ½ cup unsweetened plant milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp garlic powder
• Salt to taste
• Toppings optional:
• Fresh cilantro chopped
• Diced avocado
• Lime wedges
• Diced tomatoes or jalapeños

Method

 

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté onions, garlic, and jalapeño for 2–3 minutes until softened.
3. Add diced bell pepper and corn. Cook for another 2–3 minutes.
4. Stir in black beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
5. Add crushed tomatoes and vegetable broth. Let simmer for 5 minutes until slightly thickened.
6. Remove from heat. Layer tortilla wedges into the skillet, alternating with veggie-bean mixture until used up. End with a layer of tortillas.
7. Blend all cheese sauce ingredients until smooth and creamy. Pour evenly over the top.
8. Bake for 20–25 minutes until bubbly and golden.
9. Remove from oven. Let rest 5 minutes. Top with avocado, cilantro, and lime before serving.

Notes

For nut-free cheese sauce, use sunflower seeds or store-bought vegan cheese.

Add cooked lentils or vegan ground for more protein.

Broil for 2–3 minutes at the end if you want a crispy top.