Description
A simple and delicious vegan enchilada bake, perfect for a quick weeknight dinner. Packed with flavor and easy to prepare.
Ingredients
Scale
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 cup vegan cheese, shredded
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix black beans, corn, bell pepper, onion, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas on the sauce.
- Spread half the bean mixture over the tortillas.
- Pour half the remaining enchilada sauce over the mixture.
- Repeat with another layer of tortillas, bean mixture, and sauce.
- Sprinkle vegan cheese on top.
- Bake for 25 minutes or until cheese melts and edges are bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use store-bought enchilada sauce for a faster meal.
- Add diced jalapeños for extra spice.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg