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This dish is known by a few different titles – Enchilada Casserole, Enchilada Lasagna or Stacked Enchiladas. Whatever you choose to call these beauties, they are equally delicious by any name! This recipe is my go-to when feeding a crowd. It is delicious, easy to make, and serves up to nine people. Layering in the...Read More



Total time

40 minutes






  • 1 medium onion (, diced)
  • 1 medium sweet potato (, peeled and diced)
  • 1 medium red or yellow potato (, peeled and diced)
  • 1 bell pepper (, chopped)
  • 4 cups spinach (, chopped)
  • 1 cup frozen corn (, thawed)
  • 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
  • salt
  • 16 corn small corn tortillas
  • 1 lime
  • fresh cilantro (, for serving)


  1. Preheat the oven to 350 degrees.
  2. 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 bell pepper, spinach, corn, and black beans. Cook until the vegetables are warmed through.
  3. Pour in 2 2/3 cups of the enchilada sauce and the nutritional yeast, cumin, coriander, garlic powder, chili powder, and salt to taste.
  4. In the bottom of a 10x10 casserole dish spread out the remaining 1/3 cup enchilada sauce. Layer in 4 of the tortillas, covering the bottom of the pan as much as possible. Scoop in 1/4 of the enchilada filling. Cover with 4 more tortillas. Alternate layers of filling and tortillas ending with the last layer of filling on top.
  5. 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.
  6. View the recipe instructions at Catching Seeds

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