120 ouncecan low sodium enchilada sauce (red or green)
Instructions
Preheat oven to 375 degrees Fahrenheit. Heat a large skillet to medium heat and add in oil and onion.
Saute for 3-4 minutes until the onions begin to turn translucent. Add the rest of the vegetables and salt and pepper to taste. Cook for another 5-8 minutes or until everything is softened.
Once the vegetables have reached your desired texture, add the taco seasoning and black beans and cook for another 1-2 minutes.
Meanwhile, cover the bottom of a baking dish or cast iron skillet with a layer of enchilada sauce. Top with a layer of the corn tortillas tearing and placing pieces to fit until the entire surface is covered. Cover the tortillas with another thin layer of sauce. Add ½ the vegetable bean mixture and spread out over the tortillas. Repeat the tortilla, sauce, and vegetable layering process 1-2 more times depending on the size of your baking dish.
Place the layered casserole in the pre-heated oven and cook for 20 minutes. Remove from the oven and let cool for 5-10 minutes.
Garnish with avocado, salsa, cilantro, and greek yogurt to your liking!
Notes
Recipe is best stored in an airtight container and consumed within 5 days.
Nutrition Facts
Vegan Enchilada Casserole
Amount Per Serving
Calories 411Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 29mg10%
Sodium 225mg9%
Potassium 885mg25%
Carbohydrates 55g18%
Fiber 13g52%
Sugar 6g7%
Protein 19g38%
Vitamin A 600IU12%
Vitamin C 57.9mg70%
Calcium 291mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.