Go Back

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
Cook Time 25 minutes
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.