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Easy Vegan Enchilada Bake

Easy Vegan Enchilada Casserole

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 40 Mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Main Dish
  • Method: Stove top, baked
  • Cuisine: Mexican-Inspired
  • Diet: Vegan

Description

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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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. 
  3. 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. 
  4. 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