Easy Vegan Enchilada Casserole
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!
Servings: 4 servings
Calories: 518kcal
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: 1/4 recipe | Calories: 518kcal | Carbohydrates: 74g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Sodium: 750mg | Fiber: 15g | Sugar: 6g