Vegan Enchilada Casserole
Vegan Enchilada Casserole is layered with roasted vegetables, fresh spinach, black beans, corn tortillas and covered with enchilada sauce. Easy to assemble and so tasty.
Servings: 6 people
For the Roasted Vegetables:
- (2) 12-ounce bags frozen cauliflower (or 1 large head cauliflower, chopped)
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 medium red onion, chopped
- 2 tablespoons olive oil
For the Casserole:
- 15 ounce can black beans, drained and rinsed
- 2 cups fresh baby spinach, chopped
- 15 corn tortillas, cut in half
- 12 ounces vegan enchilada sauce (I used Trader Joe's brand)
- 2 cups non-dairy vegan cheese shreds, optional
- chopped cilantro, optional for serving
Roast the Vegetables
Preheat the oven to 400 degrees F.
Grease a large baking sheet or line with parchment paper. Add the cauliflower florets, peeled and chopped sweet potatoes and the chopped red onion. Drizzle with olive oil and stir to coat the vegetables.
Place the pan in the oven and roast for about 30 minutes, until the sweet potatoes are fork tender. Remove from the oven and reduce heat to 350 degrees F.
Assemble the Casserole
Add 1/2 cup of enchilada sauce to the bottom of a 9x13 inch casserole dish.
Place a single layer of the halved corn tortillas, then 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans.
Drizzle about 1/3 cup sauce over the mixture, then add another layer of corn tortillas.
Now add the rest of the vegetables, spinach and black beans. Cover with a final layer of corn tortillas, and pour the rest of the sauce over the top, evenly. Sprinkle with non-dairy cheese, if desired.
Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven and serve hot, with cilantro, vegan sour cream, or avocado chunks if desired.
- If you can't find vegan enchilada sauce or want to make your own, make the enchilada sauce from my Vegan Enchiladas. Trader Joe's enchilada sauce is now vegan, and really good, so that's what I used here.
- For gluten free, make your own enchilada sauce and use a gluten free flour instead of regular flour. Or buy gluten free vegan enchilada sauce.
- Feel free to switch up the vegetables based on what's in season and what you have. Butternut squash would be good, as well as corn, broccoli, zucchini, yellow squash, kale, or bell peppers.
Serving: 1serving | Calories: 411kcal | Carbohydrates: 68g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 784mg | Potassium: 1573mg | Fiber: 19g | Sugar: 10g | Vitamin A: 8979IU | Vitamin C: 75mg | Calcium: 153mg | Iron: 5mg