35-Minute Vegan Enchilada Casserole That Steals Hearts
A hearty vegan enchilada casserole packed with flavor and perfect for a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 8 corn tortillas
- 1 cup vegan cheese, shredded
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onion, garlic, and bell pepper for 5 minutes.
- Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 3 minutes.
- Spread 1/4 cup enchilada sauce at the bottom of a baking dish.
- Layer tortillas, bean mixture, and sauce, repeating until all ingredients are used.
- Top with vegan cheese and bake for 20 minutes.
- Let cool for 5 minutes before serving.
Notes
- Use gluten-free tortillas if needed.
- Add avocado or cilantro for extra flavor.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://dawiy.com/vegan-enchilada-casserole-recipe/