Description
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
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Sauté onion, bell pepper, and garlic until softened.
- Add black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer tortillas, bean mixture, and sauce, repeating until all ingredients are used.
- Top with vegan cheese and bake for 20-25 minutes, until bubbly.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg