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Oil Free Potato Enchilada Casserole

Oil Free Potato Enchilada Casserole

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 40 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 70 Minutes
  • Yield: 5-6 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: Mexican
  • Diet: Vegan


This delicious and comforting Oil Free Potato Enchilada Casserole is an amazing vegan alternative to traditional enchiladas.



Skillet Ingredients:

  • 2 cups Russet potatoes, peeled, cut into ½ inch cubes
  • 1 medium yellow onion, fine dice
  • 1 Tablespoon minced garlic
  • 1 – [ 15 oz. can ] black beans, drained and rinsed
  • 1 Tablespoon low-sodium vegetable broth *
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon lime juice 

Skillet Spice/Herb Ingredients:

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Pinch cumin
  • ¼ teaspoon + pinch chipotle powder (+/-)
  • ¼ to ½ teaspoon sea salt (+/-) *

Enchilada Sauce Ingredients:

  • ½ cup (raw) cashews
  • 2 cups (or 2 – [ 10 oz. cans ]) mild enchilada sauce
  • 1 Tablespoon distilled white vinegar

Other Ingredients:

  • 8 to 16  corn tortillas (or tortillas of choice) *

Optional Toppings:

  • Chopped avocados
  • Chopped cilantro
  • Vegan Sour Cream


  1. Preheat the oven to 350 F.
  2. Place the cashews (Enchilada Sauce Ingredient) into a small bowl, cover with boiling water, sprinkle with a little sea salt (optional), set aside to soak for 15 minutes. After 15 minutes, discard the water, set aside.
  3. Place the peeled and cubed potatoes (Skillet Ingredient) into a small stock pot, boil 10 to 15 minutes until perfectly tender, drain, then set aside.
  4. Place the Skillet Spice/Herb Ingredients into a small bowl, whisk, then set aside.
  5. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are tender, approximately 7 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  6. Add the minced garlic and Skillet Spice/Herb Mix, sauté for 30 seconds, stirring constantly. Then add the cooked potatoes. Stir well to completely coat the potatoes with the spices.
  7. Then add all the remaining Skillet Ingredients, stir well to combine. Very slightly mash down a few potatoes/beans, cook for several minutes, then remove from the stove to slightly cool.
  8. In the meantime, place the soaked raw cashews and all the remaining Enchilada Sauce Ingredients into a high-speed blender. Blend on high until perfectly smooth and emulsified.
  9. Pour about ¾ cup of the enchilada sauce mixture onto the bottom of a casserole dish. Set aside.
  10. Place one (or two corn) tortillas on the counter, fill half with 1/2 cup of the potato-bean mixture, creating a log of the mixture in the center of the tortilla, then roll it up to create an enchilada roll. Then place the enchilada roll into the casserole dish.
  11. Repeat Step 10. until all the filling is gone and the tortillas are filled and placed into the casserole dish.
  12. Pour the remaining enchilada sauce over all the enchiladas.
  13. Bake in a preheated 350 F oven for 30 minutes. Remove from the oven and allow to rest for 5 minutes to allow the flavors to develop.
  14. Serve with chopped avocados, cilantro, or vegan sour cream.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  5 to 6