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Vegan Enchilada Casserole

Shhhh...don’t spill the beans, but this Vegan Enchilada Casserole tastes JUST as meaty, cheesy, and delicious as our original Enchilada Casserole! Your family or friends won’t even know the difference. Ours didn’t! This meal prep recipe is a cinch to throw together and tastes like you’ve been slaving over the stove all day.

Servings: 6

Serving Size: ⅙ casserole (257g) 

Prep Time: 15 minutes

Total Time: 1 hour

Nutrition Facts:  426 calories / 46.5g carbs / 20.5g protein / 16.5g fat

Vegan Enchilada Casserole

Ingredients:

  • 1 lb (454g) “Beyond Meat” burger ground

  • 1 can (425g) black beans (rinsed and drained)

  • ½ cup (128g) mild salsa (we used “Pace”)

  • 2 tablespoons “McCormick” less sodium taco seasoning

  • 1 15-oz can (425g) “Old El Paso” mild enchilada sauce

  • 8 “Mission” corn tortillas (188g)

  • 1 cup (210g) finely sliced onion (about ½ medium)

  • 1 cup (114g)  finely sliced bell pepper (about 1 small)

  • 1 cup (112g) “Daiya” cheddar style shreds

Optional garnishes: fresh cilantro, diced tomato, diced red onion, lime wedges, vegan sour cream, avocado, salsa (macros not included)

Instructions:

  1. Preheat oven to 350 degrees and spray a 9x13-inch baking dish with nonstick cooking spray.

  2. Add the burger ground, beans, salsa, and taco seasoning to a skillet and cook over medium heat for about 5 minutes, stirring frequently. Break up any clumps with the back of a spoon. Remove from the heat.

  3. Spread ½ cup of enchilada sauce on the bottom of the baking dish. 

  4. Top the enchilada sauce with 4 of the corn tortillas, overlapping if necessary.

  5. Spread ½ of the “meat” and bean mixture over the tortillas. Top with half of the onion and peppers and ½ cup enchilada sauce.

  6. Slice the remaining 4 tortillas in half. Spread evenly across the casserole.

  7. Top with the remaining bean mixture, the rest of the peppers and onions, and the remaining enchilada sauce. Sprinkle with the cheddar shreds.

  8. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. The casserole is ready when it’s bubbly and lightly browned around the edges, and the cheese shreds are mostly melted.

  9. Top with the optional garnishes listed above.

Notes:

  1. Feel free to use any brand of salsa, the macros are generally very similar.

  2. This meal is freezer friendly. When it is finished baking, set aside to cool to room temperature. Freeze in an airtight container for up to 3 months.


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