Vegan Enchilada Recipe

Vegan Enchilada Casserole

Here is a delicious Vegan Enchilada recipe that is simple to make, because the ingredients mostly come prepared.

It’s easiest if there are two people when it comes time to layer the ingredients; one person is heating the tortillas in oil, while the other adds the layers of ingredients.

You can add more spices, like cumin and chili powder if you like it hot. This is the mild version.

Ingredients

Red Enchilada Sauce – Mild – 28 oz can
Diced Green Chiles – Mild – 7 oz can
Black Beans – drained and rinsed – 15 oz can
Corn – Mexican style – 11 oz can
Petite cut tomatoes with diced onion & garlic – 14.5 oz can
Frozen Riced Cauliflower package – 10 oz
Ben’s Original Ready Rice – Any flavor that does not include milk – 8.8 oz
Dairy-Free Shredded Cheddar Cheese – Follow Your Heart – 7 oz
Corn Tortilla – Super Size – 10 count -10.84 oz package
Canola Oil
Onion – 1 medium -chopped
Bell Pepper – any color – chopped
Paper Towels
9 X 3 Glass casserole or cake dish

(Scroll Down for Free PDF recipe download)

(in this photo it shows cilantro-lime rice, but turns out that is not vegan so pick a different instant rice flavor or plain)

Vegan Enchilada Recipe Preparation

Chop onion and bell pepper and saute together in a small amount of oil until translucent. When done, pour into a bowl.
Open all canned ingredients. Shake the enchilada sauce before opening. Drain and rinse the beans. Drain the corn, drain most of the extra juice from tomatoes, then pour these into separate bowls. Place a spoon in the other open cans.
Microwave the Cilantro Rice and the Riced Cauliflower so they are ready when it’s their turn to dump into the casserole. Follow directions on the packages for proper heating.
Heat oil in a medium fry pan. Use enough oil so the tortilla is covered. The corn tortillas must be softened before they are baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. Place the cooked tortillas stacked on a plate with a paper towel in between them to absorb the oil.
Now it’s time to layer the Enchilada Casserole. Start with cooked tortillas lining the bottom of the dish. You can break them into pieces if necessary to fill the gaps. Pour spoonfuls of enchilada sauce over the tortillas, then layer with the bag of riced cauliflower (or any rice). Top that with about half of each other ingredients; onion & bell pepper, beans, corn, green chiles, tomatoes, and then sprinkle with 1/3rd package cheese. Spoon some more enchilada sauce on top.
Now, repeat step 5, but use the packet rice instead of cauliflower rice. You have 10 tortillas; put 4 on the bottom, then 3 on the next layer. There are two layers of ingredients. Top with the final 3 tortillas, more cheese, and pour the rest of the enchilada sauce all over the top. Run a fork along the edges so the sauce can drain down inside.