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“Unbelievably Good Vegan Enchilada Bake with 10 Pro Secrets”

Vegan enchilada bake
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A hearty and flavorful vegan enchilada bake packed with vegetables, beans, and plant-based cheese, perfect for a weeknight dinner.

Ingredients

Scale
  • 2 cups cooked black beans
  • 1 cup corn kernels
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegan cheese, shredded
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat. Sauté onion, bell pepper, and garlic until softened.
  3. Add black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
  4. Spread a thin layer of enchilada sauce in a baking dish.
  5. Layer tortillas, bean mixture, and sauce, repeating until all ingredients are used.
  6. Top with vegan cheese and bake for 20-25 minutes, until bubbly.
  7. Let cool slightly before serving.

Notes

  • Use gluten-free tortillas for a gluten-free option.
  • Add jalapeños for extra heat.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://brunchnest.com/vegan-enchilada-bake-recipe-easy/