Vegan Gluten-Free Enchilada Casserole
I have posted vegan enchiladas before but this recipe just takes easy quick healthy meals to the next level! Making enchilada casserole is so easy and tastes delicious. I hope you enjoy!
1 red bell pepper diced
1 large zucchini diced
1 large yellow squash diced
1/2 onion diced
1 can or 2 cups of drained black beans
Pack of tortillas (8)
Jar of enchilada sauce (siete or Whole Foods 365 are my favorite)
Heat your oven to 375 degrees and prepare a 8x8 glass baking pan.
Make sure all veggies are diced into small pieces.
In a large non stick pan (option to add a bit of coconut oil or avocado oil to prevent veggies from sticking) heat the veggies on medium heat stirring frequently for about 5 minutes.
Once fragrant turn down to low and add in your black beans and stir.
In your baking dish pour 1/4 cup of the enchilada sauce to the bottom of the pan and tilt the pan to cover the base with the sauce. (you may need to add more as you get going).
Layer the bottom of the pan with tortilla rounds. Feel free to cut them in half if your dish is to small to cover the bottom with tortillas.
Take 1/4 cup of the veggie and bean mixture and cover the tortillas.
Take 1/4 cup of sauce and cover the veggie mixture.
Layer with more tortillas to cover the veggies and sauce and repeat one more time.
End with covering the dish with tortillas and remaining sauce.
Place in the oven for 25-30 minutes until the tops begin to look crispy.
Note: feel free to turn your oven on broil the last minute or so if you like them extra crispy!