Vegan Enchilada Casserole Recipe

Name: Vegan Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion, chopped (about 2 cups); 1 medium red pepper, chopped; 1 tablespoon finely chopped garlic (about 4 medium cloves); 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 (15 ounce) can diced tomatoes, not drained (11/2 cups); 1 (15 ounce) can black beans (11/2 cups); 1 medium zucchini, sliced (about 2 cups); 1 cup canned corn (drained); 5 cups coarsely chopped greens (kale, collards, or Swiss chard); 6 (6 inch) corn tortillas, cut into 1-inch squares; guacamole (optional) or diced avocado (optional)

Servings: persons

1 medium yellow onion, chopped (about 2 cups)
1 medium red pepper, chopped
1 tablespoon finely chopped garlic (about 4 medium cloves)
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15 ounce) can diced tomatoes, not drained (11/2 cups)
1 (15 ounce) can black beans (11/2 cups)
1 medium zucchini, sliced (about 2 cups)
1 cup canned corn (drained)
5 cups coarsely chopped greens (kale, collards, or Swiss chard)
6 (6 inch) corn tortillas, cut into 1-inch squares
guacamole (optional) or diced avocado (optional)

1
1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
2
2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
3
3. Preheat the oven to 375u00b0F. Set aside a 9x13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
4
4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
5
5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium yellow onion, chopped (about 2 cups), 1 medium red pepper, chopped, 1 tablespoon finely chopped garlic (about 4 medium cloves), 2 teaspoons chili powder, and more.

Yes, Vegan Enchilada Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Enchilada Casserole

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