Vegan Green Enchilada Casserole
This enchilada casserole with black beans, corn, zucchini squash, and bell peppers makes for the perfect, quick, healthy dinner option!
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!
Notes
Casserole can be stored up to 4 days in an air tight container in fridge.