How To make Enchilada Casserole (Vegan)
SAUCE:
1 Onion
x Several cloves of garlic 1 16 oz. can crushed tomatoes
1 cn Chilis (I got the smallest
cn Green ones) x Oregano and basil to taste FILLING:
2 c Black beans
1 c Whole wheat couscous,
Reconstituted 1/2 pk White Wave lowfat firm tofu,
Crushed (+ sauce) x Corn tortillas Water saute the onion and garlic until brown, deglaze and continue until they reach the condition you favor. Add tomatoes and chilis. Add spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients (Note: I would have added corn here, had I had it). Reconstitute couscous with hot water. Stir together couscous, beans and crushed tofu. Add sauce to create a desirable consistency. (Be sure to save enough sauce for the casserole). Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around. Heat a skillet to medium and use it to soften the corn tortillas (put them on the skillet and flip them when they get a bit hot; they should wind up soft). Roll about 2 to 3 tablespoons of the filling in each tortilla (while heating the one to follow) and squeeze them tightly side by side in the pan. Cover the rolls with remaining sauce when you're done. Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes. Note: since I always cook for me and one fat-loving ovo-lacto vegetarian (we just got engaged!), I made extra of everything (so don't take my proportions as absolute) and filled two 8x8 pans, rather than one 9x13. I then added extra stuff to his pan of
enchiladas, leaving my pan pristine. This is the way I always make lasagna too; one pan with fatty stuff added to the vlf recipe for him and the vlf version for me. Anyway, I loved my enchiladas, and he gave his an 8 out of 10. Posted by Heather Brown to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
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Enchilada Casserole | Vegan
This enchilada casserole is the perfect recipe if you're looking for a hearty vegan entree. Protein-rich beans, a savory carrot sauce, and veggies like corn and zucchini layered between corn tortillas make this special. Enchilada casserole is perfect for Cinco de Mayo or if you just love Mexican recipes.
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This vegan Tex-Mex enchilada casserole has layers of corn tortillas, a creamy salsa verde, and a bean & veggie filling! A fresh and hearty weeknight dinner.
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Enchilada Casserole | VEGAN | Recipe | Ep:999
Soy Curl Enchiladas using an Instant Pot
1 jar TJ's enchilada sauce
1 lb flour tortillas
1 can black beans
1/2 bag corn
1 can fire roasted tomatoes
1 can tomato paste
1 bag soy curls
1 Tbs chili powder
1/2 tbs cumin
1 tbs garlic powder
1 tbs onion powder ( I didn't have any )
Salt and pepper to taste
6 cups of water
Cook on manual for 10 minutes. Natural release for 10-15 minutes then release steam.
1 & 1/2 cups shredded hashbrowns as an optional topping.
Make your favorite cashew nacho cheese sauce on the side.
Layer starting with sauce on the bottom of the pan. Until everything reaches the top or you run out of sauce and tortillas. Cover with foil. Bake at 350 degrees for 30 min. Take foil off. Up oven temp to 400 degrees and bake uncovered for an additional 15-20 minutes until the hashbrowns are crispy.
Let cool for 15 minutes before slicing.
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Vegan Enchilada Casserole
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Ingredients:
1 teaspoon avocado oil
1 can of black beans rinsed
1/3 cup of roasted red peppers
2 cups spinach
2 cups corn
1 cup chopped onion
3-4 flour tortillas
2 cups enchilada sauce
2 cups vegan cheese (so delicious brand )
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper
1/2 teaspoon onion powder
1 teaspoon cumin
1 vegetable bouillon cube
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Vegetarian Enchilada Casserole
Enjoy this fun and easy vegetarian enchilada casserole! One of the best and most hearty ways to include more vegetables in your diet.
Stay Healthy!
Healthy Comet Eats
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Vegetable enchilada casserole (Vegetarian Mexican tortilla casserole)
Vegetable enchilada casserole is a delicious vegetarian Mexican-style casserole with layers of vegetables, beans, cheese, enchilada sauce, and tortillas. If you are looking for some easy, comforting meatless dinner recipes to enjoy with friends and family, this veggie casserole recipe is perfect for you.
The full recipe is available at
Ingredients list
6-8 tortillas
1 cup cooked black beans
1 medium-sized red onion, finely chopped
1 cup chopped bell pepper
1.25 cups chopped zucchini
1.25 cups chopped eggplants
1 cup chopped button mushrooms
1 cup cherry tomatoes, halved
1 cup frozen corn kernels, fresh or canned be used too
1 teaspoon minced garlic
¼ cup roughly chopped cilantro
2 cups any melting cheese of choice
2 cups enchilada sauce
1 tablespoon olive oil
1 teaspoon chili flakes, adjust to taste
Salt to taste
Ground black pepper to taste