Vegan Enchilada Casserole with Homemade Sauce - Cooking With Nadine

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Wednesday, May 8, 2019

Vegan Enchilada Casserole with Homemade Sauce

A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!



Ingredients
Filling

  • 2–3 tablespoons of water or vegetable broth
  • 1 cup diced white onion
  • 5 large garlic cloves, minced
  • 1/2 cup corn
  • 1 cup diced bell pepper
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 2/3 cup cilantro, roughly chopped
  • 3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
  • 11 corn tortillas*

Homemade Enchilada Sauce:

  • 1 (8 oz.) can tomato and chilis*
  • 1 (8 oz.) can tomatoes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Top with (optional)

  • 1/4 cup cilantro
  • 2–3 tablespoons chopped green onions


Instructions

  1. Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
  2. Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.
  3. For full instructions : sweetsimplevegan.com

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