This veggie-packed enchilada casserole is hearty, filled with layers of whole foods that are gluten-free, vegan, dairy-free and oil-free. Sauces can be made ahead and are so easy to put together.
There is so much goodness packed into this one dish! It's one of those clean-out-the-freezer meals, using a whole bag of frozen corn and cauliflower rice. What else is in this enchilada casserole? Cabbage for a little crunch, lots of black beans, and two comfort-food homemade sauces (so easy to make): enchilada sauce and queso made with the Everyday Vegan Cheese Sauce plus mild green chiles. Lots of flavor and texture here!
While this recipe takes longer than the usual 30 minutes or less, the sauces can be made within 30 minutes ahead ahead of time, and if you do that this dish comes in close to 30 minutes - in that way, it can be suitable for a weeknight. It makes a nice one-dish meal, and it makes a lot so that you can have leftovers the next night.
Ingredients and variations
This recipe is a great way to get your veggies in! Not only is there cauliflower, cabbage, and corn, the sauces contain a variety, as well! Each sauce recipe has its own info regarding substitutions. The queso is made simply by adding a can of mild green chiles to the cheese sauce. Of course, store-bought enchilada sauce or vegan cheese will also do in a pinch if you are short on time or missing ingredients.
For the cauliflower, you could try using regular rice instead, or skip the rice altogether. The cabbage could be left out or replaced with spinach or kale. You could also make this recipe without the corn, though it would lose the juicy sweetness that the corn brings.
Black beans are a big part of what makes this casserole so satisfying. If you're out, you can always use another variety like pinto or kidney or refried beans.
I've used both 6-inch and slider sizes of corn tortillas, and they both work fine. Just remember to spread the enchilada sauce on any parts that overlap.
Equipment
You will be blending the sauces in a blender, or the enchilada sauce can be stirred by hand. The cheese sauce also requires steaming or boiling the potatoes and sweet potatoes or carrots.
The casserole itself is baked in the oven in a 9x13 casserole dish.
Instructions
Once the sauces are made, It's just a matter of layering the ingredients in the 9x13 pan. The layers are in this order, though don't worry too much about the order. I would think it would turn out fine if you varied them.
- enchilada sauce
- tortillas
- enchilada sauce
- cabbage
- cauliflower rice
- enchilada sauce
- tortillas
- enchilada sauce
- queso cheese sauce
- black beans
- corn
- tortilla strips
- cheese sauce - bake at 375 for 25 minutes
- add any toppings
The Recipe
Veggie Enchilada Casserole
Equipment
- oven
- blender for cheese sauce and enchilada sauce
- steamer for cheese sauce
- chef's knife and board
Ingredients
- 2 cups Quick and Easy Enchilada Sauce or store bought
- 8 corn tortillas 6 inch or 15 sliders (4 ½ inch)
- ½ pound cabbage chopped into short shreds
- 4 ½ cups black beans 3 cans
- 12 ounces cauliflower riced (frozen)
- 16 ounces corn kernels frozen
Queso Cheese Sauce
- 1 batch Everyday Vegan Cheese Sauce 6 cups
- 1 4 oz can mild green chiles or 2 seeded jalapeños
Optional Topping Suggestions
- cilantro
- avocado
- hot sauce
- nutritional yeast
- salsa
- guacamole
- red onion
- scallions
- lime
Instructions
- Preheat the oven to 375 degrees. Spread a generous layer (about a cup) of enchilada sauce on the bottom of a 9x13 pan until evenly coated. A spatula or silicone pastry brush works well for this.
- Set aside a couple tortillas that will be cut into strips on top at the end. Then, place the first of two layers of tortillas on top of the sauce, painting sauce on any areas that overlap. Then spread more enchilada sauce over the tortillas.
- Spread the cabbage in an even layer over the sauce, then the cauliflower rice over the cabbage.
- Add another layer of tortillas, painting the bottoms with sauce before setting them on top of the cauliflower. Then, spread enchilada sauce over the tortillas. Pour half the cheese sauce over the enchilada sauce.
- Spread the black beans in a single layer over the sauce. Then, spread the corn over the beans. Cut the remaining tortillas into strips and cover the corn with the strips.
- Top the tortilla strips with the remaining queso cheese sauce. Place the 9x13 onto a baking tray before placing it in the oven to bake for 25 minutes, or until the cheese sauce becomes more golden. Let sit a couple minutes before serving.
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