Introduction

This hearty plant based casserole layers corn tortillas with seasoned vegetables and zesty enchilada sauce for a comforting meal that is easy to prepare and perfect for feeding a crowd.

Why You’ll Love This Recipe

It is packed with colorful vegetables, full of flavor, and makes excellent leftovers for busy days.

Ingredients

• 12 corn tortillas
• 2 tablespoons olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 1 red bell pepper diced
• 1 zucchini diced
• 1 cup corn kernels fresh or frozen
• 1 can 15 ounces black beans drained and rinsed
• 1 can 15 ounces diced tomatoes drained
• 2 cups enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup shredded vegan cheese optional
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375 degrees Fahrenheit 190 degrees Celsius. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic. Cook until softened about 5 minutes.
3. Add bell pepper zucchini corn black beans diced tomatoes cumin chili powder smoked paprika salt and pepper. Cook for 8 10 minutes until vegetables are tender. Remove from heat.
4. Spread 1 2 cup enchilada sauce in the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce overlapping as needed.
5. Spread half of the vegetable mixture over the tortillas. Drizzle with 1 2 cup enchilada sauce. Repeat with another layer of 4 tortillas remaining vegetable mixture and 1 2 cup sauce.
6. Top with final 4 tortillas. Pour remaining 1 2 cup enchilada sauce over the top. Sprinkle with vegan cheese if using.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and lightly browned.
8. Let cool for 5 minutes before serving. Garnish with fresh cilantro.

Nutrition Information

Serving Size: 6 servings

Calories: 320

Protein: 10g

Serving Suggestions

Serve with avocado slices lime wedges and a side of Mexican rice or a simple green salad.

Recipe Variations

Add sliced mushrooms or spinach. Use pinto beans instead of black beans. For a spicier version include diced jalapenos.

Chef’s Tips

To prevent tortillas from becoming soggy lightly toast them before assembling. This casserole freezes well for up to 3 months.

Recipe Details

Prep Time: 20 minutes

Cook Time: 30 minutes