Vegan Mexican Enchilada Casserole
A delicious and easy-to-make casserole filled with the flavors of Mexico, without any animal products.
Ingredients
- ●8-10 corn tortillas
- ●2 cups juicy tomatoesdiced
- ●1 cup mexican rice
- ●1 cup black beans
- ●1 cup enchilada sauce
- ●1 cup shredded vegan cheese
- ●1/4 cup chopped cilantro
- ●2 tablespoons olive oil
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat.
- 3
Add the diced tomatoes and cook for 3-4 minutes.
- 4
Add the black beans, mexican rice, and enchilada sauce. Stir to combine.
- 5
In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
- 6
In a large baking dish, create a thin layer of the enchilada sauce.
- 7
Begin assembling the casserole by dipping a tortilla in the sauce, then adding some of the bean and rice mixture.
- 8
Roll up the tortilla and place it seam-side down in the baking dish.
- 9
Repeat the process with the remaining tortillas and filling.
- 10
Top the casserole with the shredded vegan cheese and chopped cilantro.
- 11
Cover the dish with aluminum foil and bake for 25 minutes.
- 12
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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