Layers of corn tortillas, zesty beans and veggies, and spicy sauce are baked up to bubbly perfection to make this mouth-watering enchilada casserole. 100% vegan and easy enough for a weeknight!
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon mild chili powder
- 1 (15.5 ounce/439 gram) can black beans, drained and rinsed
- 1 (15.5 ounce/439 gram) can pinto beans, drained and rinsed
- 2 ½ cups enchilada sauce, (homemade or store-bought) divided
- 1 cup frozen corn kernels, thawed
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
- 18 corn tortillas
- Avocado slices
- Fresh cilantro
- Chopped scallions
- Salsa
- Guacamole
- Vegan sour cream or cashew cream
-
Coat the bottom of a large skillet with oil and place it over medium heat.
-
When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent, about 5 minutes.
-
Stir in the garlic, cumin and chili powder. Sauté the mixture for about 1 minute more, stirring constantly, until the garlic becomes very fragrant.
-
Stir in the black beans, pinto beans, and half of the enchilada sauce.
-
Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to simmer, stirring occasionally, for about 5 minutes.
-
Use a fork or potato masher to mash up about ¼ of the mixture (about 10 to 12 smashes should do it). Stir everything together and allow the mixture to simmer for 1-2 minutes more.
-
Stir in the corn, then remove the skillet from heat.
-
Season the mixture with salt and pepper to taste. Stir in the cilantro. Taste-test the mixture and adjust any seasonings to your liking. (Note 1)
-
Preheat the oven to 375°F.
-
Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish.
-
Arrange 6 of the tortillas over the sauce, lightly brushing or dipping each side of each tortilla with enchilada sauce before placing it in the dish. (Note 2)
-
Ladle half of the bean mixture over the tortillas.
-
Arrange 6 more tortillas over the bean mixture, again dipping or brushing each with sauce before layering.
-
Ladle the other half of the bean mixture over the tortillas.
-
Dip or brush the remaining 6 tortillas with sauce before arranging them over the bean mixture.
-
Bake the casserole, uncovered, for 40 minutes, until it is hot and bubbly.
-
Remove the casserole from the oven and let it sit for at least 10 minutes.
-
Slice and divide the casserole onto plates. Top with toppings of choice. Serve.
- This could mean adding more salt, pepper, cilantro, cumin, chili powder, or some hot sauce or cayenne pepper for heat.
- Cut your tortillas as needed to fit them nicely in the dish. A square or rectangle dish will be easiest for getting them in even layers, but isn't strictly necessary.
- Adapted from Delish's Chicken Enchilada Casserole.