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This easy vegan enchilada casserole is filled with peppers, onion, and soy curls and layered with a store-bought enchilada sauce. This vegan and gluten-free recipe is easily adapted and sure to be a hit!
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, sliced
- 1 green bell pepper, sliced
- 1/2 bag of soy curls, soaked in water to rehydrate OR 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
- 9 corn tortillas
- 1 bag 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 soy curls (or beans if using), 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 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/soy curl 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. Allow to cool for 5-10 minutes before cutting.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 518 kcals
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 15 g
- Protein: 13 g
- Cholesterol: 0 mg