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enchilada casserole on a plate with fixings. Fork scooping a bite out.

Sweet and Spicy Vegan Enchilada Casserole

This sweet and spicy vegan enchilada casserole is a fun and nutritious take on traditional enchiladas, packed with whole foods and pineapple to perfectly balance out the spicy jalapenos!
5 from 1 vote
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 295 kcal


  • 9-inch round cake pan


  • 4 flour tortillas 8 inch
  • 1 cup chopped walnuts toasted
  • 1 cup cooked lentils green or brown
  • 1 cup black beans
  • 3 green onions diced
  • ¾ cup chopped pineapple fresh or canned
  • 1-2 tablespoon diced jalapeno pepper about 1 small jalapeno with seeds removed
  • 2 cloves of garlic minced
  • 2 cups enchilada sauce 2 cans or 1 batch of Simple Vegan Enchilada Sauce
  • cooking spray or 1 teaspoon oil


  • Preheat oven to 375° F.

Prepare the Filling

  • If not already prepared, cook lentils. Follow directions on the package. Avoid overcooking the lentils and take off the stove when they're cooked, but not mushy. Drain.
  • Place walnuts on a baking sheet and toast for 2-4 minutes, until fragrant. Watch closely to avoid burning.
  • In a small pan on the stove. Heat 1 teaspoon of oil or add cooking spray to the pan and heat to medium. Add jalapeno peppers and saute for 1-2 minutes. Add minced garlic. Saute for 30 seconds until garlic is fragrant and remove from heat.
  • Place black beans, walnuts, and lentils in a medium-sized mixing bowl. Combine with a fork, mashing together only slightly. You want to keep texture in the mixture and avoid over-mashing it into a "mush".
  • Add jalapeno garlic mixture, pineapple, and green onions to the mixing bowl. Stir gently to combine.

Assemble Enchiladas

  • Spread ¼ cup of enchilada sauce on the bottom of the pan. Lay a tortilla down in the pan ontop of the sauce. Then begin to layer: ¾ cup filling, tortilla, then ½-3/4 cup sauce. Repeat until all ingerdients have been used and you have 3 layers of filling. End with sauce on top of a tortilla.
  • Bake at 375°F for approx 45 minutes. If the top starts to brown too quickly, cover with tin foil.


Avoid overcooking the lentils and over-mashing when combining the ingredients. You want the texture to be crumbly, not paste-like.
*All nutrition information is an estimate based on ingredients used. 


Calories: 295kcalCarbohydrates: 47gProtein: 14gFat: 6.5gSaturated Fat: 1gSodium: 356mgFiber: 9g
Keyword Dairy Free, Dinner
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