If you're craving the flavors of your favorite enchiladas, but don't want to spend the time rolling each one up, opt for this super easy Vegan Enchilada Casserole Recipe where you just layer it up and throw it in the oven.
Course Vegan Main Dish Recipes
Cuisine Southwest-Inspired
Diet Vegan
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6-8 servings
Calories 343kcal
Author Holly Waterfall
Ingredients
25-28corn tortillas
2cupsred enchilada sauce
1Tablespoonchili sauce
1red bell pepperdiced
1green bell pepperdiced
1 1/2cupscorn kernelscanned or frozen & thawed
215-ounce cans black beans, rinsed and drained
2cupsvegan cheese of choiceshredded
Fresh cilantrochopped for garnish
green onionthinly sliced for garnish
Instructions
Preheat oven to 375° F. Grease a 9x13 baking dish.
In a bowl, mix the enchilada sauce and chili sauce together until well combined.
Spread about 1/2 cup of the sauce mixture over the bottom of the baking dish.
Lay 6-8 tortillas on top of the sauce layer and then spread about 1 more cup of the sauce onto the tortillas, fully coating them.
Sprinkle half the beans, half the corn, and half of the bell peppers on top of the tortillas and top with a third of the vegan cheese.
Repeat the layers starting with the tortillas, then add sauce, then the rest of the beans, bell peppers, corn, and another third of the cheese.
Top this all with another layer of tortillas.
Coat with the remaining sauce and sprinkle over the remaining cheese.
Place in the oven for 45-55 minutes, or until cheese is melted and the middle is cooked through.
Allow to cool for 5 minutes, and then serve with a sprinkle of fresh cilantro and green onion.
Notes
Nutritional Information listed below is for 8 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.Entire dish - kcal: 2744 F: 52 C: 501 P: 98