This vegan enchilada casserole is reminiscent of real enchiladas, but a whole lot easier to make since you just layer the ingredients. You can also play around with the original recipe pretty easily and come up with some different variations to suit any taste buds.
Ingredients
Nutrition Facts10 servings
Serving size
- Amount per serving
- Calories375
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 32mg11%
- Sodium 1799mg79%
- Total Carbohydrate 33.3g13%
- Dietary Fiber 6g22%
- Total Sugars 8g
- Protein 15g
- Vitamin A 50mcg6%
- Vitamin C 48mg54%
- Calcium 39mg3%
- Potassium 447mg10%
- Riboflavin 31mg2385%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Mix together the beans, enchilada sauce, olives, tame jalapenos and water.
Place 1/3 of the bean mixture on the bottom of pan.
Cover this with 1/3 of the tortillas ripped to cover the entire pan.
Sprinkle this layer with chopped onions and vegan cheese (optional).
Repeat layering until all the mixture and tortillas are gone. The last layer should be beans and then vegan cheese (optional) and onion.
Cover and let sit overnight. Preheat the oven to 350° and bake 30 minutes.
Ingredients
Directions
Mix together the beans, enchilada sauce, olives, tame jalapenos and water.
Place 1/3 of the bean mixture on the bottom of pan.
Cover this with 1/3 of the tortillas ripped to cover the entire pan.
Sprinkle this layer with chopped onions and vegan cheese (optional).
Repeat layering until all the mixture and tortillas are gone. The last layer should be beans and then vegan cheese (optional) and onion.
Cover and let sit overnight. Preheat the oven to 350° and bake 30 minutes.
