Description
A delicious vegan enchilada casserole, perfect for a comforting meal.
Ingredients
Scale
- 2–3 tablespoons water or vegetable broth
- 1 cup diced white onion
- 5 large garlic cloves, minced
- 1/2 cup corn
- 1 cup diced bell pepper
- 1 (15 oz.) can black beans, drained and rinsed
- 2/3 cup cilantro, roughly chopped
- 3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
- 11 corn tortillas
- 1 (8 oz.) can tomato and chilis
- 1 (8 oz.) can tomatoes
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup cilantro
- 2–3 tablespoons chopped green onions
Instructions
- Preheat the oven to 350°F and prepare a medium-sized casserole dish (10×8″).
- Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until fragrant and translucent. Add in the corn and bell peppers, and continue to sauté for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and set aside.
- Prepare the sauce: In a high-speed blender, add all sauce ingredients except salt and pepper. Blend until smooth and season with salt and pepper to taste. Transfer the sauce into a medium saucepan over medium-low heat and warm, covered, for 8-10 minutes until thickened. Set aside.
- Assemble the casserole: Evenly distribute a thin layer of sauce at the bottom of the baking dish. Douse a tortilla in sauce, covering both sides, and place it in the bottom left of the dish. Repeat with a second tortilla and add it to the top left of the dish. Take a third tortilla, cut it in half, douse each half in sauce, and add one half to the bottom right and the other to the top right. Create a layer of the vegetable mixture, add a handful of cilantro, and about 3 tablespoons of cheese. Repeat layers until reaching the top, adding a final layer of wet tortillas and dumping remaining sauce on top, adding any leftover filling, and liberally adding cheese sauce on top.
- Place in the oven and bake for 20-25 minutes. Remove and allow to cool for at least 10 minutes.
- Top with cilantro and green onions, then serve.
Notes
- *For the tomato and chilis, feel free to adjust the heat level based on preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg