Thursday, May 2, 2013

Vegan Enchilada Casserole

This recipe is so easy and so fast. I was at work 10 hours, the gym 2 hours, and still whipped this up. I have made it a few times before and it always turns out so good. It is definitely my favorite enchilada casserole recipe :)

Inspired by "Layered Tex-Mex Lasagna" from Forks Over Knives

Ingredients (Serves 3-4)

  1. One can of red enchilada sauce
  2. One can of vegetarian refried beans or mashed pinto beans
  3. 1/2 cup of chopped green onions
  4. 3/4 cup of frozen corn
  5. 1 can of chopped green chiles
  6. 6 corn tortillas
  7. Garnishes (optional): salsa, dairy-free sour cream, dairy-free cheese, additional green onions


Preheat oven to 350. Mix beans, green onions, corn, and chiles in a large bowl. Next, generously spread some of the enchilada sauce over the bottom of a 1.5 qt casserole dish -just enough to generously cover the bottom of the dish. Place 2 corn tortillas over bottom of dish, on top of sauce. Place half of bean mixture over tortillas. Layer 2 more tortillas over bean mixture. Place remaining bean mixture on top of tortillas. Cover beans with 2 more tortillas. Then pour remaining sauce over the top of casserole. Top casserole with vegan cheese, if desired. Cover casserole dish with foil and bake for 30 minutes then remove foil and bake for an additional 15 minutes. Allow casserole to rest 10 minutes before serving. Serve with desired garnishes and ENJOY!

No comments:

Post a Comment