Vegan Enchilada Casserole.. So Delicious!
I grew up eating a lot of casseroles. Before becoming vegan my favourite casseroles were: Tater-tot Casserole, Green Bean Casserole, Special-K loaf, and of course, Enchilada Casserole!
There was that moment after becoming vegan that I thought that I wouldn’t be able to eat the “old” foods that I used to enjoy. While I was prepared to change my entire diet with new recipes, it finally occurred to me, “Why not take my old recipes and make them healthy!?”
And that is what I have done with this Vegan Enchilada Casserole recipe! Who needs cheese anyways? You can make vegan food taste amazing without the cheese! But if you’re a cheese lover, you can get some vegan cheese and sprinkle it over the top.. that is also really good!
I have also made a Vegan Green Bean Casserole that is to DIE for! You can click here to check it out!
While there are a few different steps to this recipe, it’s still one that doesn’t take so long to make and is great for a busy schedule. Make it ahead of time and keep it in the refrigerator. The part that takes the longest is baking it.
Here’s how to make this Vegan Enchilada Casserole!
Vegan Enchilada Casserole Recipe!
How To Make This Vegan Enchilada Casserole
First, preheat your oven to 190*C/375*F.
Cut up the veggies and put them in a pan with the 3 Tablespoons of water. Steam them, add the seasonings and set them to the side.
For the beans, I cook my own beans. If you want to use canned beans you can do that as well. If you’re wanting to cook your beans, be sure to soak them overnight before you boil them because this helps to remove the outer part on the beans that tend to lead to indigestion as well as it helps them to cook faster.
Mix the seasonings in to the beans and set that to the side!
Do the same with the sauce! Add the ingredients together and mix them up. Set it to the side and grab your wraps!
Let’s assemble the Vegan Enchilada Casserole!
I use a Le Creuset dish that has a lid but you can use any kind of baking dish. First put down some sauce and spread it out over the bottom of the dish. It doesn’t need to be a lot.
Grab a wrap, put some beans and veggies on it and roll it up. Put the wrap upside down in the dish so it doesn’t come open. Keep doing this until the dish is filled up. If you have any leftover veggies just put them on the top of the wraps in the dish.
Next: Pour the sauce over the wraps. Cover with the lid or foil and put it in the oven on 190*C/375*F for 45 minutes.
After it’s been baking for 45 minutes, uncover it and bake for another 10-15 minutes.
Now it’s all done! I like to serve this with arugula. If you don’t like the bitter greens you can just make a salad. Top with fresh tomatoes, sliced avocado, cilantro and squeeze a little lime juice on top. YUM!!
I hope you enjoy this recipe as much as I do! Please let me know what you think! Also, feel free to share it!
Have a lovely day!