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.
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 4
Ingredients
Enchilada Sauce
1tbspolive oil
½small onion
1clovegarlicminced
1jalapeno, seeds removed
1cupvegetable broth
2tbsptomato paste
2tsplemon or lime juice
2tspchili powder
¼tspdried oregano
½tsppaprika
1tspcumin
salt and pepper to taste
Enchilada Casserole
15ozcan of black beansdrained and rinsed
1/2onion, chopped
1zucchini, diced
1cupmushrooms, diced
1cupvegan cheese
10-12corn tortillas
2tbspnutritional yeastoptional 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.