This baked dish is inspired by Taco Bell’s crunch wrap and baked into an easy to assemble and serve enchilada casserole. It comes together quickly and can be made ahead for an easy plant-based potluck option. Kids and adults alike love this one.

An irresistible mash-up of two comfort-food legends.

If you love big Tex-Mex flavours, easy weeknight dinners, and dishes that make both kids and adults clean their plates, this Baked Enchilada Crunchwrap Casserole is about to become a staple in your kitchen. Inspired by the iconic Taco Bell crunchwrap (yes, that perfectly layered, double-textured masterpiece) this fully plant-based casserole turns those familiar flavours into a family-friendly, oven-ready meal that’s simple to make and even easier to serve.

This recipe is hearty, comforting, packed with protein, and naturally dairy-free. It also makes an excellent make-ahead dish. It’s ideal for potlucks, casual gatherings, or busy weeknights when you want something satisfying without the extra effort.

And the best part? That signature crunch is still there, thanks to crisp corn tostadas layered right in the centre.

Why You’ll Love This Vegan Crunchwrap Casserole

• Plant-based & family-approved: Nourishing ingredients with flavours everyone recognizes and loves.
• Make-ahead friendly: Assemble it earlier in the day (or even the night before) and bake when needed.
• Layered like a crunchwrap: Soft tortillas, a creamy cashew-cheese sauce, hearty beans, rice, and a hidden layer of crispy tostadas.
• Perfect for potlucks: Travels well, slices beautifully, and feeds a crowd.
• Easy to customize: Add your favourite vegan toppings on each slice.

Ingredient Spotlight

Corn Tostadas

If you haven’t worked with them before, corn tostadas are simply crisp, pre-fried corn tortillas. You’ll usually find them in the Mexican or international section of the grocery store, often shelved right next to taco shells and tortillas. They add the essential crunch that recreates that nostalgic crunchwrap texture.

Homemade Vegan Cheese Sauce

This velvety cashew-based sauce brings the whole dish together. Nutritional yeast adds a cheesy depth, while chili powder, smoked paprika, and turmeric give it colour and warmth.

Beans & Brown Rice

Black beans, refried pinto beans, and rice give this casserole serious staying power. It’s filling, balanced, and protein-rich. All this without feeling heavy.

Serving Tips

Let the casserole rest for 5–10 minutes before slicing. This helps it hold together well.
Serve with fresh toppings such as crisp chopped lettuce, creamy guacamole, vegan sour cream, tomatoes, and your favourite hot sauce.

Storage

• Refrigerate: Up to 4 days
• Freeze: Individual portions freeze well for up to 3 months
• Reheat: Oven or air fryer is best for preserving texture

Tip: If you’re unfamiliar with them, corn tostadas can normally be found in the Mexican section of the grocery store. Usually right alongside other, more common, taco ingredients.

Easy Baked Enchilada Crunchwrap Casserole

The Gentle Table

A vegan twist on the classic crunchwrap, this easy baked enchilada casserole layers tortillas, beans, rice, tostadas, and a creamy cashew cheese sauce into a crowd-pleasing, make-ahead meal the whole family will love.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Mexican, vegan

Servings 8

Cook ModePrevent your screen from going dark

Equipment

• 9×13" baking dish
• Measuring cups
• Measuring Spoons
• Mixing bowl

Ingredients

  

1x2x3x

For the Cheesy Sauce

• 1 cups raw cashews soaked for 4 hours
• 2 cups water
• 1 tbsp lemon juice
• ¼ cup nutritional yeast
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• ¼ tsp turmeric powder
• ½ tbsp siracha or more, to taste

For the Base

• 2 cups brown rice cooked
• 2 15 oz cans black beans
• 1 15 oz can refried pinto beans (ensure vegan friendly, without lard)
• 6 corn tostadas
• 8 large flour tortillas

Optional Topping Ideas

• shredded vegan cheese
• guacamole
• shredded lettuce
• diced tomato
• vegan sour cream
• hot sauce

Instructions

 

Make the Cheesy Sauce

• Add all of the Cheesy Sauce ingredients to a blender and process until smooth. Reserve 1/2 cup of the sauce.

Assemble the Base

• Preheat oven to 375℉.
• To a large mixing bowl, add the cooked rice, black beans and prepared Cheesey Sauce (except for the reserved 1/2 cup). Mix until well combined.
• To a 9×13" baking dish: cover the bottom with 4 large flour tortillas. Pour half of the rice mixture over the tortillas and smooth the top. Now, cover the smoothed top with the tostados. Spread the refried pinto beans evenly over the tostadas with a silicone spatula.

  Now, add the rest of the rice mixture over the refried beans and smooth the top once again. Cover the top with the remaining flour tortillas and evenly drizzle the reserved 1/2 cup of cheesy sauce over the top.
• If desired, sprinkle additional vegan shredded cheese over the top. Bake, uncovered, for 30 minutes.

  Remove from oven and let rest 5-10 minutes before slicing. Garnish as desired (see optional topping ideas). Enjoy!

Notes

For Best Texture I recommend using an oven or air fryer to reheat leftovers, as this best preserves the texture. 

 

Tried this recipe?Please leave a review!!

Keyword casserole, crunch wrap, easy, enchilada, taco, vegan