Enchilada Casserole (Vegan)
Ingredients:
- 12 corn tortillas, cut into quarters
- 344 g (2 cups) cooked black beans
- 480 ml (2 cups) enchilada sauce
- 169.5 g (1 1/2 cups) vegan cheddar-style shreds
- 160 g (1) onion
- 165 g (1 cup) corn kernels
- Fresh cilantro, for garnish
Features:
Gluten-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Don't drown the tortilla layers in sauce — a thin layer between each is enough. Too much sauce turns the casserole soggy instead of holding distinct layers.
Instructions:
- Preheat: Preheat the oven to 375°F (190°C).
- Sauce the Bottom: Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Layer: Layer tortilla pieces, black beans, corn, onion, enchilada sauce, and vegan cheese, repeating layers until the dish is full, ending with cheese on top.
- Bake Covered: Cover with foil and bake for 25 minutes.
- Bake Uncovered: Uncover and bake for another 10 minutes, until bubbling and the cheese is melted.
- Garnish: Garnish with fresh cilantro before serving.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked black beans adds protein and a creamy texture that bulks up the dish. The onion adds sweetness and depth as it cooks down. The fresh cilantro adds a fresh, citrusy herbal brightness.
Enchilada Casserole (Vegan)
Ingredients:
- 12 corn tortillas, cut into quarters
- 344 g (2 cups) cooked black beans
- 480 ml (2 cups) enchilada sauce
- 169.5 g (1 1/2 cups) vegan cheddar-style shreds
- 160 g (1) onion
- 165 g (1 cup) corn kernels
- Fresh cilantro, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked black beans adds protein and a creamy texture that bulks up the dish. The onion adds sweetness and depth as it cooks down. The fresh cilantro adds a fresh, citrusy herbal brightness.
Prep:
Don't drown the tortilla layers in sauce — a thin layer between each is enough. Too much sauce turns the casserole soggy instead of holding distinct layers.
Instructions:
- Preheat: Preheat the oven to 375°F (190°C).
- Sauce the Bottom: Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Layer: Layer tortilla pieces, black beans, corn, onion, enchilada sauce, and vegan cheese, repeating layers until the dish is full, ending with cheese on top.
- Bake Covered: Cover with foil and bake for 25 minutes.
- Bake Uncovered: Uncover and bake for another 10 minutes, until bubbling and the cheese is melted.
- Garnish: Garnish with fresh cilantro before serving.
