This is one of those recipes that you'll make again and again – for potlucks, family gatherings, or otherwise. Plus you get all of the spice and flavor of Mexican food in the comforting shape of a casserole.

Enchilada Pasta Casserole [Vegan, Gluten-Free]

$2.99
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Ingredients

Preparation

  1. Bring the water to a boil in large pot, then add the penne pasta and let it cook for 12 minutes.
  2. Pre-heat oven to 425°F.
  3. While water is boiling, dice the peppers and onions and add them to a medium-sized saucepan on medium heat with the frozen corn kernels.
  4. Season the vegetables with the taco seasoning and cook them for 10 minutes.
  5. Add the beef-less crumbles to vegetables, mix them well, and let them cook for 5 minutes.
  6. When pasta is done, drain water and add the vegetable and beef-less crumble mixture.
  7. Add the enchilada sauce and salsa and mix it all thoroughly.
  8. Add the vegan mozzarella crumbles and mix everything again.
  9. Pour the pasta mixture into a 9×13-inch baking pan.
  10. Crumble chips finely and completely cover the pasta mixture in tray.
  11. Evenly distribute the rest of vegan mozzarella over this dish. Bake this for 20 minutes.
  12. Garnish with your chipotle vegan mayo and chives.

Nutritional Information

Total Calories: 4858 | Total Carbs: 691 g | Total Fat: 182 g | Total Protein: 96 g | Total Sodium: 8740 g | Total Sugar: 22 g Calculation not including garnishes. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. You also say to add “another” 6 oz of cheese but don’t say when to add the rest. Does anyone moderate these recipes for accuracy or mistakes?!

  2. Your recipe calls for corn but never says when to add it. Also, you make no mention of pico de Gallo chips yet say to add it in the description?