This vegan enchilada casserole makes a quick, flavorful, healthy dinner option!
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You may have already tried red enchiladas, or enchiladas rojas, but never forget about green enchiladas! Green enchiladas are made with tomatillos, or green tomatoes, and are less tangy than red tomatoes. Rest assured, they are still full of flavor! If I’m being honest, I prefer green sauce over red, but still love both!
This vegan enchilada casserole is almost like a dump and make casserole! I say almost because you do need to cook some bell peppers and zucchini on the stove top, but it takes almost no time at all. While I do like to make things from scratch sometimes, I am a huge fan of using canned/frozen foods in recipes. It saves so much time and most times I can’t even taste a difference. In this recipe, I used already made canned green enchilada sauce, which is why this recipe is so easy!
You can also make these into actual enchiladas, if you prefer, by just stuffing the ingredients into the corn tortillas and rolling them up. I like to top mine with fresh cilantro, but green onion works great too.
How to Make the Vegan Enchilada Casserole
For this recipe, you will need:
- Green Enchilada Sauce (I used this one)
- Corn tortillas
- Black Beans
- Corn
- Diced tomatoes with chiles
- Yellow onion
- Bell pepper
- Zucchini
- Vegan cheese
- Cilantro (optional)
Start by heating a non stick pan over medium high heat and adding the diced onion, bell pepper, and zucchini to cook for 3-5 min, stirring occasionally. Stir in the diced tomatoes with chiles and black beans, and corn and cook for another minute. Once this is done, layer 1/3 C. of green enchilada sauce into a 9X13 inch casserole dish. Next, layer 4 tortillas, veggie/bean mixture, and cheese in that order. Repeat 2 more times. Then, you will want to bake the casserole for 15-20 min at 350F.
Vegan Green Enchilada Casserole
Ingredients
Produce
- 1 Green Bell Pepper
- 1 Zucchini
- 1/2 Yellow Onion
- 1 Small Bunch of Cilantro
- 1/2 C Vegan Shredded Cheese optional
Pantry
- 12 Corn Tortillas
- 1 15 oz Can of Black Beans
- 1 15 oz Can of Corn
- 1/2 15 oz Can of Diced Tomatoes with Chiles
- 2 C Green Enchilada Sauce
- 1 Salt & Pepper to Taste add to veggies while cooking (optional)
Instructions
- Preheat oven to 350F
- Dice the onion, zucchini, and bell pepper and add to a pan with olive oil to cook 3-5 min. Stir occasionally.
- Add the black beans, corn, and diced tomatoes to the pan. Mix well and cook for 1-2 more min.
- Once filling is done cooking, add some of the enchilada to a 9X13 inch casserole dish to coat the bottom and to begin layering. Next, add 4 corn tortillas above the sauce. Add some of the filling over the tortillas and some vegan cheese, if desired. Repeat two more times.
- Bake the casserole for 15-20 min at 350F. Once casserole is ready, remove from heat and let cool a little bit before serving. You can garnish with chopped cilantro or green onions. Enjoy!
