Save to Pinterest There was this Wednesday when my friend texted asking if I could bring something substantial to a potluck, and I had maybe two hours to pull it together. I remembered having black beans and corn tortillas lingering in my pantry, and that was the moment this casserole came into being—something that felt both impressive and genuinely easy to execute. The layers reminded me of the comfort food I grew up with, just reimagined for how we actually eat now. What started as a quick solution became the dish people asked me to make again and again.
I made this for my sister's book club last spring, and one of her friends—someone I'd never met before—came back into the kitchen asking how I layered it. We ended up talking for twenty minutes about beans and blenders while the group debated the novel in the living room. That's when I realized this dish has this generous quality to it, like it invites people in and makes them want to know how it's put together.
Ingredients
- Olive oil: Use a good quality one if you can, as it becomes part of the flavor foundation when you're sautéing the vegetables.
- Yellow onion and garlic: These two are the backbone of everything—don't skip the step of really letting them get soft and golden before you add anything else.
- Bell pepper and zucchini: The red pepper adds a natural sweetness that balances the earthiness of the beans, while zucchini keeps things from getting too heavy.
- Corn kernels: Frozen works just fine and sometimes tastes fresher than fresh, especially in the off-season.
- Black beans: Always drain and rinse canned beans to remove excess sodium and that starchy liquid.
- Cumin, smoked paprika, chili powder, oregano: This combination is what makes it taste authentically Mexican-inspired without being one-dimensional.
- Enchilada sauce: A good vegan enchilada sauce is essential—check the label because some surprisingly aren't vegan despite being plant-forward.
- Corn tortillas: Small ones work better for layering than large ones, and they hold their shape better during baking.
- Avocados: Pick them so they're ripe but not mushy—you want them to blend into something creamy, not brown and grainy.
- Fresh cilantro and lime juice: These brighten up the avocado crema and prevent it from tasting flat.
- Non-dairy yogurt: Coconut yogurt gives a subtle richness, while soy yogurt keeps things more neutral—choose based on what you have on hand.
Instructions
- Set the stage:
- Preheat your oven to 375°F and give your 9x13-inch baking dish a light coating of oil so nothing sticks to the edges. This small step saves you frustration when it comes time to serve.
- Build your vegetable base:
- Heat olive oil in a large skillet over medium heat, then add the diced onion and let it soften for 3 to 4 minutes until it starts turning translucent. Once you add the garlic, bell pepper, and zucchini, you're looking for about 5 minutes more until everything has softened and the kitchen smells incredible.
- Bring the beans into the party:
- Stir in the corn, black beans, and all your spices—cumin, smoked paprika, chili powder, oregano, salt, and pepper. Let it all warm together for 2 to 3 minutes so the spices wake up and coat everything evenly, then take the pan off heat.
- Create the first layer:
- Pour half a cup of enchilada sauce across the bottom of your prepared baking dish, then lay 4 tortillas over it, overlapping them slightly like shingles. Think of this as your foundation—it keeps everything from sticking and gives you a head start on flavor.
- Add the bean mixture:
- Spread half of your warm bean and vegetable mixture over the tortillas, then drizzle another half cup of enchilada sauce over the top. This is where the casserole starts looking like something real.
- Build the middle layer:
- Layer 4 more tortillas on top, then spread the remaining bean mixture, and drizzle with another half cup of sauce. You're basically creating three distinct layers that will cook together but stay somewhat distinct.
- Finish the top:
- Place your final 4 tortillas on top and pour the remaining enchilada sauce evenly across them so every tortilla gets some sauce. Cover the whole dish tightly with foil—this is crucial for the first phase of baking.
- Bake with purpose:
- Bake covered for 25 minutes so the tortillas soften and everything heats through gently. Then remove the foil and bake uncovered for 10 more minutes until the top is bubbling and slightly browned at the edges.
- Make the avocado crema:
- While your casserole is in the oven, combine your avocados, cilantro, lime juice, non-dairy yogurt, and salt in a blender or food processor. Blend until it's smooth and creamy, adding water a tablespoon at a time until you reach the consistency you want—think thick but spreadable.
- Let it rest and serve:
- When the casserole comes out of the oven, let it cool for 5 minutes so it sets just enough to slice cleanly without falling apart. Top each serving with a generous dollop of avocado crema and whatever garnishes call to you.
Save to Pinterest My mom watched me make this one Sunday afternoon and said it reminded her of the enchiladas her mother used to make, except better because we could all eat it together without anyone feeling left out. That's when I understood that food like this isn't just about being vegan or plant-based—it's about bringing people to the same table and making sure everyone feels welcome.
About the Layering Philosophy
There's something meditative about layering a casserole—each layer you add feels intentional and builds toward something greater. The tortillas soften from the moisture of the sauce and beans, creating this tender cohesion that wouldn't happen if you just mixed everything together. I've learned that patience with layering pays off in texture and in those moments when you pull it from the oven and see it actually maintained its shape.
The Avocado Crema Moment
The crema is where this dish transforms from just casserole into something people remember. That bright, cooling dollop on top of the warm, spiced layers creates this contrast that makes your mouth happy. I've started making extra crema because inevitably someone wants a little more, and honestly, it's good enough to eat with a spoon.
Customization Without Losing Yourself
One of my favorite things about this recipe is how flexible it is without ever feeling like you're compromising. Swap zucchini for mushrooms if that's what you're drawn to, or add spinach for extra green. The spice backbone stays strong enough that your changes feel like additions rather than substitutions.
- If you want heat, stir some chipotle peppers in adobo sauce into your bean mixture before layering.
- Fresh cilantro and sliced jalapeños on top add a brightness and kick that keeps things interesting.
- Serve with lime wedges so people can squeeze them over their portion and adjust the zing to their taste.
Save to Pinterest This casserole has become my answer to the question of what to bring to someone's house or make when I want to feed people something that feels special but isn't stressful. It's the kind of dish that proves you don't need animal products to create something warm, layered, and genuinely delicious.
Common Recipe Questions
- → What vegetables are in the casserole?
The casserole includes diced yellow onion, red bell pepper, zucchini, and fresh or frozen corn kernels.
- → How is the avocado crema made?
The avocado crema blends ripe avocados, fresh cilantro, lime juice, unsweetened non-dairy yogurt, salt, and water until smooth and creamy.
- → Can the dish be made gluten-free?
Yes, using certified gluten-free corn tortillas ensures the casserole is gluten-free.
- → Is this casserole spicy?
It has a mild smoky heat from spices like smoked paprika and chili powder but can be made spicier by adding chipotle peppers.
- → What are good garnish options?
Fresh cilantro, sliced jalapeños, diced tomatoes, and lime wedges add freshness and optional heat as garnishes.