This healthy Vegan Enchilada Casserole recipe is a quick and easy weeknight meal, ready in just about 30 minutes. Packed full of flavor, this Mexican meal is a lightened up version of a family favorite.
Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and sauté on medium heat. Add a healthy serving of taco seasoning to taste.
Heat 2 cans of tomato sauce, diced tomatoes with green chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy.
Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
Spray the bottom of the dish with cooking spray. Then, take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), and top with veggie mixture.