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.
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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Notes
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