Enchilada Casserole (Vegan)

   

 

Okay, I admit this recipe can feel tedious. Lots of prep and steps, especially if you’re making homemade seasoning, sauce, and sour cream. It’s not one you’d make in a pinch, but it’s sooo tasty!  So I now approach it in two parts- I do all the chopping and prep the day before (or morning of), and store the ingredients in the fridge until I’m ready to assemble. This makes the whole experience much more manageable and enjoyable. :)

 

Enchilada Casserole

Large package of corn tortillas
1t olive oil
1 medium red onion, chopped
2 red peppers, chopped
2 cloves garlic, minced
2 large handfuls of spinach, chopped
1c corn
1 14.5oz can diced tomatoes, drained
3 medium tomatoes, sliced thin (optional)
2-3T taco seasoning mix or homemade taco seasoning

14oz package of firm tofu
2 shallots, finely chopped
Juice from 1 medium lime or 2T lime juice
2 heaping tablespoons nutritional yeast
salt/pepper to taste

1 can refried beans
1/2c salsa
3c enchilada sauce (canned or homemade)
1 recipe of vegan sour cream

 

 

Prep:

  1. Preheat oven to 350degrees F and grease a 9×13 casserole dish, and prep taco seasoning, enchilada sauce, and sour cream (if making own/homemade).
  2. In a medium bowl, mix refried beans, 1/2c salsa, and 3T almond milk until incorporated. **warming the beans slightly makes it easier to mix and spread
  3. In a separate bowl, finely crumble tofu and stir in shallots, lime juice, nutritional yeast, salt, and pepper. Set aside.
  4. In a large skillet, sauté the chopped onion, pepper, and garlic in the olive oil (you can use water as needed instead of oil) over medium heat until softened. Add corn, tomatoes, spinach, and the taco seasoning. Stir well and cook another 5 minutes.

Begin assembly of the casserole:

  1. Cover the entire bottom of pan with tortillas and spread a thin layer of the beans/salsa over top, using about half of the mixture. Layer half the vegetable mixture over top of beans and cover with a second layer of tortillas.
  2. Cover tortillas with 1-1 1/2c enchilada sauce followed by tofu mixture and a thin later of sour cream (using about 1/3c). Cover with a third layer of tortillas.
  3. Spread remaining beans/salsa mixture and layer of  vegetables, and cover with a final layer of tortillas.
  4. Generously spread remaining enchilada sauce over top and cover with thinly sliced tomatoes and vegan parmesan (optional). Cover the casserole with foil and bake for 40 minutes. Remove foil and cook another 5-10 minutes until the top is browning and the corners are bubbling. Allow to cool slightly before serving. Sprinkle with toppings of choice (green onions, crushed tortilla chips, avocado, salsa, sour cream,… you get the idea). :)

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One thought on “Enchilada Casserole (Vegan)

  1. Pingback: The Daily May : On Weekend Ventures (and a few recipes)

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