Vegan Enchilada Casserole
This healthy Vegan Enchilada Casserole is a quick and easy weeknight meal. Packed full of flavor, this Mexican meal is a lightened up version of a family favorite, so you can enjoy it guilt free!
Servings: 5 servings
Calories: 300kcal
Ingredients
- 10 small corn tortillas 70 calories each
- 30 oz canned tomato sauce
- 15 oz canned fire roasted diced tomatoes with chiles
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 cup vegetable broth
- 10 oz package Frozen bell pepper mix
- 10 oz package Frozen yellow corn mix
- 15 oz can refried black beans
- 2-3 tsp Taco seasoning more to taste
- 1 dash cayenne pepper optional
- ½ tsp salt more to taste
- 1 cup vegan cheddar cheese shreds optional
Instructions
- Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning and salt to taste. Cook for 10-15 minutes until the peppers are heated through.
- Heat the 2 cans tomato sauce, diced tomatoes with 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).
- Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
- Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp vegan cheese (if using), roll.
- Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining vegan cheese (if using).
- Bake, covered with foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min (if using vegan cheese, bake until vegan cheese is melted and bubbly).
Notes
- Roll the tortillas tightly so the filling doesn't fall out.
- Warm the tortillas before filling, so that they don't break when you roll them.
- Make your own enchilada sauce. It's easy and so much better than store bought!
- Customize these enchiladas to fit your taste, or use up the veggies and beans you have on hand.
- Sub Corn Tortillas for Sprouted Wheat Tortillas
- Try a variety of veggies - onions, squash, carrots, baby spinach all would taste great in this recipe!
- Instead of refried beans use black beans or another bean of choice
- Don't like beans? Leave them out and use quinoa for added protein
Nutrition
Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 38g | Protein: 13.2g | Fat: 7.9g | Sodium: 378mg | Fiber: 7.8g | Sugar: 2.8g