Vegan Enchilada Casserole
Take your enchiladas to the next level by layering them in a pan for a vegan enchilada casserole to die for. Layered with corn tortillas, vegetables, lentil taco meat, and oil-free vegan cheese sauce, this casserole can be made ahead of time and baked when you're ready to eat.
Servings: 6 servings
Vegan Enchilada Casserole
- 10 corn or flour tortillas cut in half (if choosing flour tortillas, buy the small ones the same size as corn tortillas)
- ½ cup white or yellow onion diced
- 1 red bell pepper diced
- 1 jalapeno deseeded and deveined, diced
- 1 cup frozen or fresh corn
- 1 15 ounce can pinto beans rinsed and drained (or black beans)
- 2 cups vegan nacho cheese sauce
- 2 cups lentil taco meat optional
Homemade Enchilada Sauce or Enchilada Sauce of Choice (15 ounce can)
- 2 cups tomato sauce
- 2 cup vegetable broth
- 1 Tablespoon Apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoon of ground cumin seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 adobo chili pepper + ½ teaspoon sauce from the can
- 2 Roma tomatoes diced
- 5 green onions chopped
- ½ cup cilantro chopped
Sauteing the Vegetables
In a skillet, saute onions until translucent.
Add red bell pepper, jalapeno, pinto beans, and corn.
Cook until heated through and all the fluid dissipates.
Prepare the Vegan Nacho Cheese Sauce
Prepare the Lentil Taco Meat (Optional)
Laying the Vegan Enchilada Casserole
Begin by pouring ⅓ of the enchilada sauce into the bottom of an 8 X 8 casserole dish.
Spread the sauce evenly on the bottom.
Now, cut the tortillas in half, and place half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
Add ½ of the bean vegetable mixture.
Add ½ the lentil meat (if using)
Pour 1 cup of vegan nacho cheese sauce next.
Next, pour ⅓ of the enchilada sauce.
Repeat the layers, ending with the last ⅓ of the enchilada sauce
Preheat the oven to 350 degrees
Cover the casserole with a top or aluminum foil and cook for 40 minutes.
Remove the cover or casserole top and cook for 10 more minutes, uncovered.
Remove from the oven and cover again, allowing the casserole to set up before cutting.
Cut into 6 pieces
Serve with fresh diced tomatoes, cilantro, and green onions.
- The casserole can be cooked in advance and reheated piece by piece or by reheating the entire casserole.
- Allow the casserole to rest for at least 10 minutes covered before cutting.
- Serve with Mexican rice, Mexican chopped salad, or Mexican street corn.
- For shortcuts, use canned or jarred enchilada sauce, plain lentils, and store-bought vegan cheese.
- This vegan enchilada casserole stays fresh in the refrigerator for up to 5 days.
- To freeze, cut into individual pieces, and freeze for up to 3 months. When reheating, allow the enchilada casserole o thaw completely before reheating in the oven.
Serving: 6g | Calories: 462kcal | Carbohydrates: 67g | Protein: 18g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 403mg | Potassium: 1030mg | Fiber: 15g | Sugar: 11g | Vitamin A: 2353IU | Vitamin C: 43mg | Calcium: 174mg | Iron: 6mg