Vegan Enchilada Casserole

One of our favorite recipes so far was this awesome vegan enchilada casserole.

Vegan Enchilada Casserole:
First you put a layer of corn tortillas on the bottom of your casserole dish.
Then you prepare the enchilada sauce in a saucepan.
Enchilada Sauce:
2 Tbsp whole wheat flour
1 tsp cocoa pwdr
2 tbsp chili pwdr
1 tsp oregano
1 tsp cumin
1/2 tsp garlic pwdr
2 cups water
1 8oz can tomato sauce

Then make the Vegan Chicken Broth Powder recipe below in a separate jar.
Vegan Chicken Broth Powder:
1 1/3 c nutritional yeast
2 tbsp onion pwdr
1 tbsp garlic pwdr
1 tsp thyme
1 tsp rubbed sage
1 tsp paprika
1/2 tsp turmeric
1/4 tsp celery seed
1/4 tsp parsley
(Mix the ingredients above and keep in a jar in the cupboard, add only 2 tbsp for the sauce)

Warm the enchilada sauce and add to it:
2 cups (1 can) Black Beans
2 c frozen yellow corn
1 4oz can green chilies

Add a layer of this sauce on top of the corn tortillas in your casserole dish. Then another layer of corn tortillas, and another layer of this sauce. Bake at 350 degrees for 30 minutes.

Then prepare this awesome nacho cheesy sauce in a saucepan:

Quick Queso Sauce
1 cup almond milk
1/3 cup nutritional yeast
2 tbsp whole wheat flour
1 tsp onion pwdr
1/2 tsp garlic pwdr
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp chili pwdr
1/4 tsp salt

And when your casserole comes out of the oven, just drizzle the cheesy sauce on top.

This entry was posted in Casseroles, Mexican Dishes and tagged , , , , , . Bookmark the permalink.

2 Responses to Vegan Enchilada Casserole

  1. Pingback: Restaurants we Love, and a Carnivore-Kid-Friendly Week! | Plants Only

  2. Pingback: Awesome Enchiladas & Cheese Sauce | Plants Only

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