Vegan Enchilada Lasagna is the easiest way to make enchiladas – just stack and bake! Filled with corn, sweet potatoes, and black beans with an easy sauce!
Today we have stacks on stacks on stacks of delicious enchilada layers that are filled with tender potatoes (both regular and sweet!), hearty black beans, and sweet summer corn, all smothered in an easy sauce that is infused with fragrant spices. Then topping these with some buttery avocado and fresh cilantro does not hurt one bit!
I promise, promise you won’t even miss the cheese!
Enchiladas are the bomb! We all get it. But they take so much time. Make the filling, fill the tortillas, roll each one, repeat a zillion times while trying not to tear the tortillas, and then bake them for what seems like forrrrrrrrever!
The solution? Ditch the filling and rolling and use a semi-homemade sauce that still brings big time flavor. Aka, this Vegan Enchilada Lasagna. Reporting for for dinner in just 40 minutes.
It all starts with a light sauté of the veggies while you heat up store bought enchilada sauce and infuse it with extra spices to make it taste like you slaved away on it all day and made it from scratch.
Then we combine the two in the perfect marriage of flavors and spoon it between tortilla layers. Then all there is left to it is a quick 20 mintue bake in the oven before you can slice, serve, and dig on in.
Bonus! This dish can easily be assembled in advance so it can be kept in the refrigerator overnight. Then right before you need dinner, just pop the enchiladas into the oven. Easy peasy and delicious.
Leftovers are pretty scarce for this dish in my house, but if you manage to save a few servings, they keep beautifully in the refrigerator and reheat like a dream.Print
Vegan Enchilada Lasagna is the easiest way to make enchiladas – just stack and bake! Filled with corn, sweet potatoes, and black beans with an easy semi homemade sauce! This dinner recipe is ready in just 40 minutes! The shortcut is to stack, not roll the enchiladas, and to use a store bought enchilada sauce and then infuse it with spices to make it taste like you’ve been cooking it all day long!
- 1 medium onion, diced
- 1 medium sweet potato, diced
- 1 medium red or yellow potato, diced
- 1 cup frozen corn
- 1 (15)oz can black beans, drained and rinsed
- 3 cups enchilada sauce, separated
- 2 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 16 corn tortillas (try this easy homemade recipe!)
- 1 lime
- Chopped fresh cilantro
- Extra lime
- Preheat the oven to 350 degrees.
- Heat 2 tablespoons of water in a large skillet. Add in the onion and potatoes, cover and cook, stirring occasionally, until the potatoes are tender. If they start to stick to the pan, add more water, one tablespoon at a time. Add in the corn, and black beans. Cook until the vegetables are warmed through.
- Pour in 2 ⅔ cups of the enchilada sauce and the nutritional yeast, cumin, coriander, garlic powder, chili powder, and salt to taste.
- In the bottom of a 10×10 casserole dish spread out the remaining ⅓ cup enchilada sauce. Layer in 4 of the tortillas, covering the bottom of the pan as much as possible. Scoop in ¼ of the enchilada filling. Cover with 4 more tortillas. Alternate layers of filling and tortillas ending with the last layer of filling on top.
- Bake for about 20 minutes or until the dish is warmed through. Squeeze the juice of a lime over the top and garnish with cilantro. Cut into 9 squares and serve.