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vegan enchilada casserole

Vegan Green Enchilada Casserole

This enchilada casserole with black beans, corn, zucchini squash, and bell peppers makes for the perfect, quick, healthy dinner option!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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)

Method
 

  1. Preheat oven to 350F
  2. Dice the onion, zucchini, and bell pepper and add to a pan with olive oil to cook 3-5 min. Stir occasionally.
  3. Add the black beans, corn, and diced tomatoes to the pan. Mix well and cook for 1-2 more min.
  4. 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.
  5. 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.