Vegan Enchilada Casserole
This vegan enchilada casserole is cheesy and hearty but made with 100% plant-based ingredients. An easy, satisfying and nourishing comfort meal that comes together in less than an hour.
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Servings: 4
Ingredients
Enchilada Sauce
- 1 tbsp olive oil
- ½ small onion
- 1 clove garlic minced
- 1 jalapeno, seeds removed
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 2 tsp lemon or lime juice
- 2 tsp chili powder
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 tsp cumin
- salt and pepper to taste
Enchilada Casserole
- 15 oz can of black beans drained and rinsed
- ½ onion, chopped
- 1 zucchini, diced
- 1 cup mushrooms, diced
- 1 cup vegan cheese
- 10-12 corn tortillas
- 2 tbsp nutritional yeast optional but recommended
Instructions
- Preheat oven to 375°F and set aside a casserole dish (I used a square 8x8" dish).
- To make the enchilada sauce, heat olive oil in a skillet over medium heat. Add onion and saute until translucent and slightly browned. Add garlic and jalapeno and saute another minute. Transfer to a blender with remaining sauce ingredients and blend until smooth.
- Cook the onions over medium heat until translucent, then add zucchini and mushrooms and continue to cook until zucchini is tender. Add nutritional yeast if using, then mix in black beans and take off heat.
- Assemble the enchilada lasagna by first spreading a thin layer of sauce on the bottom of your casserole dish. Then add the tortillas, overlapping them or cutting them so they cover the bottom of the dish entirely. Spoon over the veggie/bean filling and sprinkle with cheese. Top with enchilada sauce and repeat.
- You should be able to make two layers of filling. Top your final layer of filling/cheese with tortillas, spread with enchilada sauce, and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes.