Vegan Enchilada Casserole with Homemade Sauce (oil & gluten-free)

A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy...

2–3 tablespoons of water or vegetable broth
1 cup diced white onion
5 large garlic cloves, minced
1/2 cup corn
1 cup diced bell pepper
1 (15.5 oz.) can black beans, drained and rinsed
2/3 cup cilantro, roughly chopped
3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
11 corn tortillas*
Homemade Enchilada Sauce:
1 (8 oz.) can tomato and chilis*
1 (8 oz.) can tomatoes
1 teaspoon ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Freshly ground black pepper, to taste
Top with (optional)
1/4 cup cilantro
2–3 tablespoons chopped green onions

Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.

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