Savor the Flavor: Vegan Enchilada Bake

Lunch & Dinner, Main Dishes

welcome to a simple yet satisfying recipe – our vegan enchilada bake recipe promises to deliver a burst of flavors and easy prep!

packed with wholesome ingredients like sweet potatoes, cremini mushrooms, and a luscious enchilada sauce, this dish is inspired by delicious Mexican cuisine.

Savor the Flavor: Vegan Enchilada Bake is a plant-powered meal that is inspired by enchiladas but with a twist and it will make your taste buds dance.

the filling is absolutely delicious and incredibly easy to make since it’s pulsed together in a food processor.

once your 1/3 cup diced onion, 2 garlic cloves, 1 large sweet potato cut into cubes, and 8 ounces cremini mushrooms take a whirl in the food processor, a grainy and thick mixture comes to life.

this vibrant blend serves as the heart of our vegan enchilada casserole, infusing each bite with the earthy goodness of mushrooms, the sweetness of sweet potatoes, and the aromatic essence of onion and garlic.

this textured blend brings a hearty feel to our vegan enchilada casserole, with the mushrooms adding a chewy element and the sweet potatoes contributing a soft, velvety touch.

it creates a balanced, comforting texture that complements the robust flavors of the enchilada sauce, making each bite satisfying and substantial.

for the sauce, i used somos enchilada sauce and siete brand enchilada sauce or whole foods brand works well too, all offering a delicious flavor that complements the dish.

choose the sauce that suits your taste preferences and enjoy the simplicity of creating a tasty plant-powered meal.

feel free to explore substitute options for our vegan enchilada casserole.

swap the sweet potatoes for butternut squash or acorn squash, and try white button mushrooms instead of cremini for a different texture.

for the tortillas, choose your favorite gluten-free and grain-free option. i purchased mine at whole foods and they’re almond flour based!

personalize this recipe with substitutions that match your preferences, making it a versatile and adaptable dish :).

if you like my Savor the Flavor: Vegan Enchilada Bake, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

Roasted Tomato and Pepper Soup with Grilled Cheese

Cozy Vegan Autumn Soup

The Best Vegan White Lasagna Soup

Nourishing Vegan Jackfruit Stew

Healthy Vegan Corn Chowder

Baked Sweet Potato Spinach Soup

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Savor the Flavor: Vegan Enchilada Bake?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

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Savor the Flavor: Vegan Enchilada Bake

Recipe by MaryCourse: Lunch u0026amp; Dinner, Main Dishes

Servings

servings

Prep time

minutes

Cooking time

minutes

5-6 servings

Ingredients

1/3 cup diced onion
2 garlic cloves
1 large sweet potato, cut into cubes
8 ounces cremini mushrooms
avocado oil for sautéing
24 ounces enchilada sauce of your choosing (brand in text)
10-12 gluten-free and grain-free tortillas
vegan cheese (e.g., miyoko’s liquid mozzarella)
avocado, sliced (for topping)
pico de gallo (for topping)
vegan sour cream (for topping)

Directions

prepare the filling:
in a food processor, combine diced onion, garlic cloves, sweet potato cubes, and cremini mushrooms.
pulse until a grainy and thick mixture forms.
sauté the filling:
heat avocado oil in a large pan over medium heat.
add the processed mixture to the pan and sauté for a few minutes until the vegetables are tender.
add enchilada sauce:
pour 12 ounces of your chosen enchilada sauce into the pan with the sautéed filling.
cook for an additional 6-8 minutes on medium-high heat, allowing the flavors to meld. stir often.
prepare tortillas:
preheat the oven to 375 degrees fahrenheit.
place approximately 10-12 gluten-free and grain-free tortillas on a flat surface.
spoon the enchilada filling into each tortilla and roll them up.
assemble the casserole:
coat the bottom of a 9 x 13 baking pan with a layer of enchilada sauce.
place the filled and rolled tortillas in the pan (can smush them closely together since the bake is cut into squares).
top the tortillas with more enchilada sauce and generously sprinkle/drizzle vegan cheese (e.g., miyoko’s liquid mozzarella) on top.
bake:
bake the enchilada casserole in the preheated oven at 375 degrees fahrenheit for approximately 25 minutes or until the cheese is melted and bubbly.
serve:
once baked, remove the casserole from the oven.
top with sliced avocado, pico de gallo, vegan sour cream, or any other toppings of your choice.
cut the bake into large squares, serve and enjoy!