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Enchilada Pasta Casserole
[Vegan, Gluten-Free]

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Vibrant plant-based meals to inspire conscious living. Conscious living through the vegan lifestyle, Chris, a 27-year-old... Read More

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Enchilada Pasta Casserole [Vegan, Gluten-Free]

Dairy Free

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.

Ingredients You Need for Enchilada Pasta Casserole [Vegan, Gluten-Free]

1 8-ounce bag tortilla chips
12 ounces vegan enchilada sauce
1 16-ounce box gluten-free penne pasta
1 cup tricolor sweet peppers, diced
1 small onion, diced
1/2 cup frozen corn kernels
12 ounces meatless crumbles or textured vegetable protein
2 teaspoons taco seasoning
8 ounces salsa
16 ounces vegan mozzarella
Chives, for garnish
Chipotle mayonnaise, for garnish

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How to Prepare Enchilada Pasta Casserole [Vegan, Gluten-Free]

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.