Vegan Enchilada Casserole Recipe

Name: Vegan Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 white or yellow onion, diced; 1 green or red bell pepper, seeded and diced; 1 poblano pepper, finely diced; 1 1/2 cups corn kernels (fresh or frozen and thawed); 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground chili powder; 1 teaspoon dried thyme; Crushed red pepper flakes, to taste; 1/4 teaspoon salt (more as needed); 14-ounce can fire-roasted, diced tomatoes; 1 1/2 cups cooked black beans (1 can beans, drained and rinsed); 1 1/2 cups cooked kidney beans (1 can beans, drained and rinsed); 24 6-inch corn or flour tortillas; 2 15-ounce cans red enchilada sauce (or 3 cups of your favorite homemade, red enchilada sauce); Avocado slices; Chopped fresh cilantro leaves

Servings: persons

2 tablespoons olive oil
1 white or yellow onion, diced
1 green or red bell pepper, seeded and diced
1 poblano pepper, finely diced
1 1/2 cups corn kernels (fresh or frozen and thawed)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 teaspoon dried thyme
Crushed red pepper flakes, to taste
1/4 teaspoon salt (more as needed)
14-ounce can fire-roasted, diced tomatoes
1 1/2 cups cooked black beans (1 can beans, drained and rinsed)
1 1/2 cups cooked kidney beans (1 can beans, drained and rinsed)
24 6-inch corn or flour tortillas
2 15-ounce cans red enchilada sauce (or 3 cups of your favorite homemade, red enchilada sauce)
Avocado slices
Chopped fresh cilantro leaves

1
Preheat the oven to 350u00b0F. Lightly oil a 9 x 13 inch baking dish.
2
Heat the oil in a very large skillet or saute pan over medium heat. Add the onion, peppers, and corn. Cook for 5 minutes, stirring occasionally, or until the onions are soft and clear. Add the garlic and cook for another minute. Add the cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Reduce the heat to a simmer and heat all of the ingredients through. Taste the mixture and adjust salt as needed. Remove the mixture from heat.
3
If you like, gently toast the tortillas over an open burner for a minute or so on each side. (It's fine to skip this step, but I like the slightly toasted flavor.)
4
Layer 6 tortillas on the bottom of your baking pan. Spread half of the vegetable and bean mixture over the tortillas and cover with a scant cup of sauce. Repeat with another layer of tortillas, vegetables/beans, and sauce. Cover this with a final layer of 6 tortillas, then spread a cup of the enchilada sauce over the tortillas.
5
Transfer to the oven and bake for 40-45 minutes, or until the casserole is bubbly, the sauce on top is very dark, and the top layer of tortillas is toasted. Before serving, top the casserole with a generous layer of avocado slices and plenty of chopped cilantro. Slice and serve.

2594

kcal

Calories

Fat

524

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 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 white or yellow onion, diced, 1 green or red bell pepper, seeded and diced, 1 poblano pepper, finely diced, 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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