- Corn-based tortillas (either corn or corn/flour mix)
- Butternut Squash
- Pinto Beans or Black Beans
- Red Bell Peppers
- Red Onions
- Baby Spinach
- Enchilada Sauce
- Nutritional Yeast
- Seasonings: salt, pepper, cumin powder, red chili powder
- Heat oven to 400ºF
- Cut butternut squash into cubes (or purchase pre-cut, use about 2 c cubed squash). Season with 1 Tbsp olive oil, 1/4 tsp black pepper, 1/4 tsp cumin powder, pinch red chili powder. Arrange on a baking pan. Bake for 15 minutes.
- Slice 1/2 red onion into thick slices, chop 1 red bell pepper into large chunks, peel 2-3 cloves of garlic. Season with 1 Tbsp olive oil and 1/4 tsp black pepper. Arrange on baking pan. Bake for 10 minutes (can place alongside the squash)
- Place beans into an oven-proof bowl (I used pinto beans this time but black beans go very well with squash). Season with 1/4 tsp cumin powder, 1/4 tsp black pepper, 1/8 tsp turmeric, 1/8 tsp red chili powder, pinch salt. Heat in over for 5-8 minutes
- Arrange 6 tortillas on a baking pan and heat in oven for 3 minutes. Heating the tortillas avoids breakage and keeps them from getting too soggy in the final baking process.
- Place 1/2 bunch cilantro and 2 c spinach into a food processor and finely chop.
- Make sauce filling: to the food processor, add 1/4 c heated beans, 1/4 c roasted red peppers, 1/4 c roasted squash, 1 roasted garlic clove, 1/2 jalapeño pepper (adjust depending on heat preference), 2 Tbsp enchilada sauce, 2 Tbsp nutritional yeast, 1 Tbsp water. Puree together.
- Filling: Mix together baked squash (except for 1/4 c to be used for the enchilada sauce), peppers, onions, beans, and the sauce filling and set aside.
- Make enchilada sauce topping: puree together 1/4 c squash, 3/4 can enchilada sauce, 1 roasted garlic clove, 1 Tbsp chopped cilantro, 1/2 jalapeño pepper
- Slice tortillas in half using a pizza cutter or sharp knife. Some of my tortillas were larger than others so I was able to get three slices from a couple. Basically, cut to the width of a cooked lasagna noodle.
- Lightly coat an oven proof baking dish with olive oil (I use my hand or a basting brush to cover the bottom and all sides)
- Pour 1/4 c plain enchilada sauce (whatever remains in the can) into the bottom of the dish so it coats the bottom.
- Arrange tortilla strips onto bottom of the pan to create the bottom layer of the casserole — I make sure this layer is substantial as the entire casserole rests on it and this avoids any filling from seeping through during baking, cutting, and serving (4-5 strips should suffice)
- Spread enchilada topping sauce over the first tortilla layer. Spoon filling onto this.
- Create next layer of tortillas (see image)
- Again, spread enchilada topping sauce on the tortilla layer. Spoon filling onto the sauce layer.
- Top off with another tortilla layer. Pour rest of enchilada topping sauce over the entire casserole so that it covers the top and drips down the sides to cover all sides of the casserole (and seeps into the crevices of the casserole)
- Place any other toppings such as chopped onion, jalapenos, black olives, and cheeze.
- Bake for 14 minutes (all layers are cooked so it does not need a long bake). Bake until sauce is bubbling. Garnish with chopped cilantro.
- Serve immediately – I cut it as I would a lasagna so serving sizes are completely customizable compared to traditional enchiladas
Below are affiliate links to products I use. See ingredient list for a complete grocery list.
One thought on “Vegan Enchilada Casserole”