Cooked - Vegan Enchilada Casserole

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Vegan Enchilada Casserole

6.0

1 tablespoon oil

1 large bell pepper, thinly sliced

½ medium yellow onion, thinly sliced

2 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon ground paprika

2 ¼ cups enchilada sauce

18 corn tortillas

3 cups (2 15-ounce cans) low-sodium black beans, drained and rinsed

1 ½ cups shredded vegan cheese

Preheat oven to 350ºF.
In a medium skillet over medium heat, add oil. When hot, add bell pepper and onion. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.
In a 9×13 baking dish, layer casserole ingredients in this order: ¾ cup enchilada sauce, 6 corn tortillas, 1 cup black beans, ½ cup sautéed vegetables, ½ cup vegan cheese. Repeat two more times.
Bake for 30 minutes. Let cool before serving.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 46 weeks ago

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