Easy Baked Enchilada Crunchwrap Casserole
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.
Ingredients
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 9x13" 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.
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