Name: Vegan Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 cups mushrooms (sliced); 1 tsp garlic powder (or granulated garlic); 1 tsp sea salt; 2 cups spinach (or other greens); 1/2 cup onions (chopped); 1 cup corn (thawed); 4 oz green chiles; 14 oz beans (drained); 2 cups vegan cheese; 12 oz enchilada sauce (or hot sauce); 12 small corn tortillas or 8 large tortillas

Vegan Enchilada Casserole is perfect for when I want a recipe that is easy to toss together, has a significant amount of nutrition, and will be something that I can turn to in the future. I don't usually think in terms of one time preparation - I want a recipe for my collection of favorites, and I strive to create a favorite.

Today, it is Vegan Enchilada Casserole. If you follow this blog, you know that in my opinion, it is better for long term health if you have vegetarian meals as often as you can. I recommend that you have a list of quick, easy, one dish vegetarian meals, so that it is easy and convenient to chose a healthy option for your meals.

If you are interested in learning more about a vegetarian diet, check out the Mayo Clinic information. For this dish, we are using tortillas, beans, mushrooms, corn, spinach, green chiles, onions, vegan cheese and hot/enchilada sauce, and it will be ready in 30 minutes.

Preparation

One dish cooking is the best. I start with a 9x13 glass dish, that I have oiled to keep tortillas from sticking. Next, I toss the beans, spices, all the vegetables, and ½ of the cheese in a bowl and mix.

Next, place tortillas on bottom of glass dish, and cover with hot sauce (or enchilada sauce). Pour vegetable mix on top of the tortillas. Top with remaining tortillas, spread with hot sauce (or enchilada sauce) , and sprinkle remaining vegan cheese.

Preheat oven to 350. Cover in foil, and bake for 30 minutes. The result--creamy, gooey, cheesy, packed with vitamins and protein one dish cooking. I think it will be one of your favorites for all of those reasons.

All ingredients for vegetarian enchilada casserole in bowl — Mix all ingredients in a bowl

Add spinach, vegetables and spices to bowl and toss — Add spices and toss

Spread enchilada/hot sauce over tortillas

Add mixed vegetables and beans to top of tortillas — Add mixture to top of tortillas. Top with remaining tortillas and sauce.

Sprinkling cheese on top of vegetarian enchilada casserole — Sprinkle cheese on top

Casserole in baking dish — Top with foil. Bake 30 minutes at 350.

Options For Serving Vegan Enchilada Casserole

I have prepared this dish with Beyond Beef, and it was delicious, so that is an option if you want a meatier flavor and texture.
I serve this casserole with a salad, or if you are really into carbs, some homemade garlic bread.
If you are cooking gluten free, use corn tortillas. I have also used, quinoa tortillas that I found at Trader Joe's, and they were great.
This recipe can be frozen for future enjoyment.

Recipe