EASY VEGAN ENCHILADA CASSEROLE

Vegan

This easy vegan enchilada casserole is filled with peppers, onion and layered with a store-bought enchilada sauce.

EASY VEGAN ENCHILADA CASSEROLE

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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 yellow onion sliced
  • 1 green bell pepper sliced
  • 2 cups beans (black or pinto beans)
  • 1 jalapeno seeds removed, chopped
  • 2 tablespoons cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • Dash of smoked paprika
  • 2 1/2 cups red enchilada sauce Gluten free, organic
  • 9 regular sized gluten free tortillas (brown rice, almond flour, cassava flour, chickpea flour)
  • 1 shredded vegan cheddar cheese

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add oil to a non-stick or cast iron skillet. Add the onion and bell peppers. Sauté for 5-7 minutes or until tender. Add the beans, jalapeño, cumin, garlic, salt, and paprika. Sauté for another 5-6 minutes. Taste and add more seasoning if needed.
  • To layer your enchiladas, add 1/4 cup enchilada sauce to bottom of an 8×8 baking dish and spread evenly with a spatula. Top with 3 tortillas (cut 2 of the tortillas in half and line the cut edges along the edges of the dish, add whole tortilla to center – see above). Add 1/2 of the pepper/onion mixture. Add 1/3 of the enchilada sauce, 1/3 of the cheese. Repeat. Top with final layer of tortillas, sauce, and cheese.
  • Bake for 25-30 minutes or until cheese is melted and dish is bubbling. Vegan cheese will not melt like dairy cheese. Allow to cool for 5-10 minutes before cutting.
  • Optional toppings: vegan sour cream, avocado.
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