This Vegan Enchilada Casserole with Jalapeño Cream Sauce is the perfect make ahead meal for busy weeknights or Sunday meal prep.


  • 1 recipe Jalapeño Cream Sauce separated
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup frozen corn
  • 1 jalapeño diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt & pepper to taste
  • 1 can refried beans
  • 1 can black beans drained and rinsed
  • 1 1/2 cups green enchilada sauce separated
  • 12 corn tortillas
  • Optional toppings chopped cilantro, jalapeño slices


  1. Preheat oven to 350 degrees.
  2. Prepare Jalapeño Cream Sauce according to instructions and set aside until ready to use. 
  3. Heat olive oil in a large pan over medium high heat. Add onions, bell peppers, corn, jalapeño, cumin, chili powder, salt and pepper to the pan and lower heat to medium. Cook, stirring frequently, until veggies have begun to brown and are slightly softened (approx. 5-7 minutes).
  4. Remove veggies from heat and add half of the jalapeño cream sauce to the pan and stir to combine.
  5. Add refried beans to a bowl with 2 tbsp. of water and stir to combine.*
  6. To assemble, spread 1/2 cup enchilada sauce on the bottom of a baking dish. Layer 4 tortillas on top of the enchilada sauce, followed by half of the refried beans, half of the black beans and half of the veggies. Repeat layers, beginning with 1/2 cup of enchilada sauce. To finish it off, layer the 4 remaining tortillas on top, followed by the final 1/2 cup of enchilada sauce. Place in the oven and cook for 25 minutes, uncovered.
  7. Increase oven heat to broil and cook for an additional 5 minutes, or until top begins to brown.
  8. Remove from oven and allow to cool for 10-15 minutes.
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