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Hearty Enchilada Casserole

Salad Therapy
This family favorite is always a huge hit with eaters of all kinds, and so much easier than rolling individual enchiladas. You won't miss the meat or dairy!
5 from 6 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Casserole, Entree
Cuisine Mexican, Vegan
Servings 12 servings



  • 4 cans black beans rinsed and drained
  • 2 very large zucchini diced
  • 2 cups frozen corn
  • 1 1/2-2 teaspoons salt you can taste and adjust
  • Pepper to taste
  • About 25 corn tortillas
  • 5 or 6 cups salsa red or green


  • 3-4 avocados diced
  • 1 cup chopped cilantro
  • 4 green onions chopped
  • 3 limes quartered
  • 1/2-1 cup vegan sour cream


  • Preheat oven to 350 degrees and line lasagna dish with parchment paper.
  • Mix zucchini, corn, beans, salt, and pepper in a large bowl.
  • Spoon about a fifth of your salsa onto the parchment paper, then cover with a layer of tortillas (4-6 will do the job. It's fine to break them up to fit the shape you need.)
  • Spread a third of the veggie mixture onto the tortilla layer and cover with salsa (also about a fifth of your total salsa).
  • Repeat tortilla-veggie-salsa process until you have three layers.
  • Cover with another layer of tortillas and spoon your remaining salsa over the top.
  • Cover with foil and bake for 45 minutes.
  • Serve with avocado, cilantro, sour cream, and lime juice.
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