Vegetarian Enchilada Casserole is packed with protein, veggies, and flavorful Mexican spices. Garnished with fresh herbs and sliced avocado, it's hearty comfort food your whole family will love.
Ingredients
- 12 ounces vegetarian meat alternative
- 2 tablespoons olive oil
- 1 medium sweet or yellow onion diced
- 1 red bell pepper diced
- 1 jalapeño minced
- 3 cloves garlic minced
- 1 15oz can black beans rinsed and drained
- 1 15oz can sweet corn rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon salt (more to taste)
- 1 teaspoon black pepper (more to taste)
- 2 cups fresh spinach
- 2 cups shredded Mexican cheese blend divided (1, 8oz bag)
- ½ cup pepper jack cheese
- 3 cups red chili enchilada sauce divided (3, 8 oz packages)
- 8 6" tortillas
Garnish
- Jalapeño slices, chopped cilantro, diced red onion, and sliced avocado
Instructions
- Preheat the oven to 400F and coat a 3-4” deep, 9" x 13" casserole pan with avocado oil or olive oil.
- To a large cast iron skillet, cook your vegan meat alternative. Season with salt & pepper. Remove from the pan and set aside.
- To the same large cast iron skillet, add 2 tablespoons olive oil and heat to medium. Add your onion, bell pepper, jalapeño, and garlic and saute for 4-5 minutes, or until softened. Add the chili powder, cayenne, cumin, and salt, and stir to combine.
- Add your black beans and corn and stir again until evenly combined. Cook for an additional 5-6 minutes, or until black beans have started to soften/break down.
- Stir in cooked vegan meat and fresh spinach until just wilted and remove pan from the heat.
- To your casserole pan, add 1 cup of enchilada sauce to the bottom of the pan until evenly coated. Top with half of the veggie / crumble mixture, followed by 4 tortillas, 1 cup of enchilada sauce, and 1 cup shredded Mexican cheese blend.
- Repeat with the remaining half of the veggie/crumble mixture, 4 tortillas, 1 cup of enchilada sauce, remaining 1 cup of shredded Mexican cheese blend, and ½ cup of the shredded pepper jack cheese.
- Move to the oven and bake at 400F for 20-22 minutes, or until the cheese has started to brown and the edges are bubbly. You can broil for the last 2-3 minutes if the cheese hasn’t browned.
- Remove from the oven and top with fresh jalapeño slices, chopped cilantro, red onion, avocado slices, and sour cream. Serve immediately and enjoy!
Notes
- You can use canned corn instead of frozen and sub any bean.
- Adjust spices to taste!
- If you're not using a meat alternative, make this dish in a 10” cast iron pan.
- Alternative meat substitutes include Beyond Beef meat crumbles, or Trader Joe’s soy chorizo.
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