Enchilada Casserole
This hearty and flavorful Enchilada Casserole is a perfect vegan dinner option, layered with wholesome ingredients and a zesty sauce that will delight your taste buds.
Discover the delicious world of vegan cooking with this Enchilada Casserole recipe, perfect for a satisfying dinner.
Packed with nutrients and flavor, this dish showcases how plant-based meals can be both wholesome and indulgent.
Explore more vegan recipes at vegancooking.recipes and transform your dinner table into a plant-powered feast.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute black beans with pinto beans or lentils. For a spicier version, add diced jalapeños or use a spicy enchilada sauce.
Tips & Notes
- •For a creamier texture, add a layer of cashew cream or a dollop of vegan sour cream between layers.
- •Serve with a side of fresh salad or guacamole for a complete meal.
Recipe Variations
- •Add sautéed mushrooms or zucchini for extra veggies.
- •Swap the black beans for lentils for a different protein source.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole can also be frozen for up to 3 months; just make sure to allow it to cool completely before freezing.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it tightly and store it in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes before baking.
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This hearty and flavorful Enchilada Casserole is a perfect vegan dinner option, layered with wholesome ingredients and a zesty sauce that will delight your taste buds.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until softened.
- 3
Add the minced garlic and ground cumin to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- 4
In a large mixing bowl, combine the black beans, corn kernels, and sautéed onion mixture. Stir in 1 cup of enchilada sauce and nutritional yeast. Mix well.
- 5
In a 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- 6
Layer 3 corn tortillas over the sauce, followed by half of the black bean mixture. Pour 1/2 cup of enchilada sauce over the beans.
- 7
Repeat the layering process: add another layer of 3 tortillas, the remaining black bean mixture, and another 1/2 cup of enchilada sauce.
- 8
Top with the final 4 tortillas, the remaining enchilada sauce, and sprinkle with additional nutritional yeast if desired.
- 9
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 10
Remove the foil and bake for an additional 15 minutes until heated through and the top is slightly golden.
- 11
Let the casserole cool for 5 minutes before slicing. Garnish with fresh cilantro and avocado slices before serving.
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