This recipe will become your favorite recipe! It combines of the savory, smoky enchilada sauce and subtly sweet dressing and is loaded with healthy veggies and filling beans. And the kids love it, too!

Tortillas Enchilada Casserole [Vegan]

Serves

6

Cooking Time

45

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Ingredients

For the Enchilada Sauce: 

  • 1 can (15 ounces) tomato sauce
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Pinch of cayenne (optional) for extra heat

For the Casserole:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, seeded and diced
  • 1 orange or yellow pepper, seeded and diced (or another red bell pepper)
  • 1 cup fresh or frozen corn kernels
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 can black beans, rinsed and drained
  • 4 flour tortillas (8 inches, or 20 cm each) or 6 corn tortillas (6 inches, or 15 cm each) for gluten-free, cut in half
  • your favorite ranch dressing
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Preparation

For the Enchilada Sauce: 

  1. Preheat the oven to 350°F.
  2. Combine all the ingredients in small pot over medium-high heat. When it starts to bubble, reduce the heat to low and simmer for 10 to 15 minutes. Set aside.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until softened and translucent. Add the garlic, zucchini, bell peppers, corn, cumin, oregano, salt, and pepper and sauté for 5 to 6 minutes until softened

For the Enchiladas:

  1. Pour 1/4 cup of the Enchilada Sauce in the bottom of an 8- 3 8-inch baking dish.
  2. Lay 4 pieces of tortilla on the sauce, flat side against the sides of the baking dish. Use 6 pieces if you’re using corn tortillas; get creative and fill the spaces to cover the bottom of the dish. The curved sides will overlap each other a bit. Spread half of the vegetable mixture on top, followed by half of the black beans.
  3. Repeat the process, laying the other 4 pieces of tortillas on top of the beans like before, followed by 1/4 cup of Enchilada Sauce, the remaining vegetables, and the remaining beans. Dollop 1/2 cup of the your favorite ranch sauce over the top and carefully spread it out with a spatula.
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Notes

Kids can cut the tortillas and help assemble the casserole.

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