Now you can have “the whole enchilada” without having to fill and roll individual tortillas, with this luscious creamy vegan enchilada casserole. While you’ve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. Photos by Evan Atlas.

Serves: 6


  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15–16 oz) can vegan refried beans (I like Amy’s, in the BPA-free can) or 2 cups homemade Refried Beans
  • 3/4 cup salsa, your favorite variety
  • 2 tbsp minced fresh cilantro, or more to taste, optional
  • 1–2 small fresh hot chile peppers, seeded and minced, optional
  • 1 tsp ground cumin
  • 1 tsp dried oregano


  • 1 1/4 cups unsweetened rice milk or other nondairy milk
  • 2 tbsp unbleached white flour
  • 1 1/2 cups grated cheddar or jack style nondairy cheese (if you’d like a spicier dish, Daiya pepperjack is…

Continue Reading to the Source


Please enter your comment!
Please enter your name here