Veggie Enchilada Baked Casserole

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Enchilada Baked Casserole 🥘

•Corn tortillas



•Corn (canned or cut from cob)

•Black beans

•Red peppers 🌶

•Bell peppers

•Yellow squash

Recipe for Homemade red sauce below!

Layered all your ingredients together to your liking with homemade enchilada sauce!

I start with first putting down desired amount of Tortillas. I use a small cooking pan so I only use 4 per layer. I then place the squash, diced onion, and add a little bit of enchilada sauce. Next step – Cover with tortillas. For the second layer I add black beans, corn, red and green bell peppers.

Then I add enchilada sauce making sure it’s all evenly distributed. Cover with more Tortillas!!

Bake all together in the oven at 380 for 30 minutes or until the top appears to be drying. For more taste and pizzazz add your choice of cheese. I like vegan option found at Kroger – or cashew cheese!

Vegan Enchilada Sauce

• 2 tablespoons vegetable oil

• 2 tablespoons flour

• 2 tablespoons chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper (or to taste)

• 2 cups water

• 1 (8-ounce) can tomato paste

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

Over medium-low heat, heat the oil, flour, and chili powder together in a large pot. Allow to cook for a minute or two, stirring to form a paste and making sure that the flour doesn’t burn.

Add the remaining ingredients (cumin, cayenne pepper, water, tomato paste, garlic powder, onion powder, and salt) and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water.

Allow to cook for at least 20 minutes, stirring occasionally. Taste, and add more spices as desired.

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