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Enchilada Casserole - Gluten Free & Vegan

Enchilada Casserole – Gluten Free & Vegan

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


  • 68 gluten free flour or corn tortillas
  • 1 15 oz can enchilada sauce or homemade recipe listed below
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn or any other vegetables you like to eat in enchiladas

Homemade Enchilada Sauce

  • 2 tbsp olive oil
  • 2 tbsp gluten free flour (I use gluten free brown rice flour)
  • 4 tbsp chili powder (homemade chili powder recipe below)*
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 2 cups low sodium vegetable broth

Homemade Chili Powder Recipe (bulk)

  • 1⁄4 cup paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 2 tsp ground cumin


Homemade Enchilada Sauce Directions

  1. Heat olive oil in a small sauce pan over medium high heat.
  2. Add flour and whisk together for one minute.
  3. Whisk in the remaining seasoning and slowly pour in the vegetable broth whisking constantly.
  4. Reduce heat and simmer for 10 minutes or until the enchilada sauce has thickened.

Enchilada Casserole Directions

  1. Preheat oven to 350°F.
  2. In a 9 x 13 casserole dish, spread a thin layer of enchilada sauce on the bottom of the casserole dish.
  3. Put a layer of tortillas down, top with black beans and veggies, and pour a layer of enchilada sauce on top.
  4. Continue layering until you’ve used all ingredients. Usually 2-3 layers.
  5. Place in oven and cook for 20 minutes until heated through.


  • Be sure you know how spicy your chili powder is if you do not use the homemade recipe provided. I used a new chili powder I got from the store a while back and didn’t realize how spicy it was. The chili powder recipe provided is very mild.


  • Serving Size: 6