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Wholesome Vegan Enchilada Casserole

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Vegan enchilada casserole was one of the first meals I made when I began eating plant-based a little over a year ago.

At the time I would use Trader Joe’s vegan ground beef and vegan cheese (both which I highly recommend) and my whole family enjoyed.

Though I still enjoy vegan meats and cheeses, I wanted to make this enchilada casserole a bit more wholesome and less processed. However, if you’re a new vegan, or cooking for a non-vegan crowd, I highly recommend adding them in!!

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I usually buy bottled enchilada sauce, but to change it up and keep this recipe entirely home-made, I decided to make a sauce from scratch instead.

Though it takes a little but more effort, it makes a big difference. I noticed this home-made sauce had a bit more flavor than the store-bought one. Nonetheless, if you’re in a time crunch, bottled sauce is a great option!

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After making the sauce, I sauteed some veggies with rice and beans and then layered everything into a glass baking pan!

I love this recipe because it’s so simple, satisfying, healthful, and rather inexpensive!

It’s a perfect meal to share with the family or to bring to potlucks and gatherings.

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I would love to know how you enjoyed this recipe. If you try it out, be sure to leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram!

P.S: Holiday recipes are on the way! Stay tuned!! xx

 

Wholesome Vegan Enchilada Casserole
Recipe Type: Entree
Author: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 12
Wholesome Vegan Enchilada Casserole layered with sauteed veggies, rice, beans, tortillas, and a simple flavorful sauce. A vegan, gluten free dish, that’s satisfying and full of flavor!
Ingredients
  • 1 tablespoon olive oil
  • 1 finely chopped red onion
  • 3 cloves minced garlic
  • 5 oz sliced white button mushrooms
  • 1 cup cooked rice
  • 1 15oz can black beans (rinsed & drained)
  • 1 can diced tomatoes (drained, but save the juice!)
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 15oz can of yellow corn (rinsed and drained) OR 1 1/2 cups frozen corn (thawed)
  • 6 corn tortillas
  • Sauce:
  • 1 15oz can tomato sauce
  • 1/2 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • cayenne to taste
  • juice of can of diced tomatoes
  • water to thin- 1/4-1/2 cup
  • Toppings+Garnish: (optional)
  • Sliced mushrooms
  • sliced red onion
  • corn
  • avocado
  • vegan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat 1 tablespoon olive oil in a medium sized pan. Add onion, garlic, and mushrooms. Let cook for a few minutes.
  3. Drain canned tomatoes into a mug and set the juice aside for later. Add diced tomatoes, rice, beans, and spices to the pan. Let cook for a few more minutes.
  4. Meanwhile, prepare the sauce. Heat oil on a small pan and whisk in the flour. Now, add the rest of the ingredients for sauce and whisk well. Cook for 1-2 more minutes. Add water to thin if needed. Aim for a creamy, but pourable consistency.
  5. Grease a glass pan (about 9×13″) with olive oil. Cut tortillas in quarters and use half to line the bottom of you pan.
  6. Evenly layer the rice and bean mixture, followed by a layer of corn. Pour about half the sauce evenly over the corn.
  7. top it off with another layer of corn tortillas, the rest of the sauce, and toppings of your choice.
  8. Bake for 30-40 minutes and enjoy!!