Simple Enchilada Casserole
This is a wonderful simple, vegan enchilada casserole you can make in minutes. Enjoy!
Print
Pin
Servings: 8 portions
Calories:
Ingredients
- 12 4- inch corn tortillas, cut in half
- 16 ounces enchilada sauce (or try my simple enchilada sauce!)
- 1 can vegetarian refried beans
- 1 cup yellow corn (fresh or frozen)
- 1 tomato, diced
- ½ yellow onion, chopped
- ¾ cup nutritional yeast
- 1 1/2 cups chopped fresh spinach
- 1/2 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x12 glass casserole pan with canola or olive oil spray. Set cut tortillas to the side of the dish.
- Combine the corn, onions and tomato in a medium bowl.
- Pour a portion of enchilada sauce in the baking dish to coat the bottom completely (about 1/2 cup). Place 3 whole tortillas (6 halves) on top of the enchilada sauce. Layer 1/2 the refried beans then 1/2 the corn, onion, tomato mixture. Sprinkle with 1/2 the nutritional yeast, and then 1/2 the spinach. Repeat with a layer of tortillas then beans, corn, onion, tomato mixture, yeast and spinach. Top with remaining tortilla halves and then the remainder of enchilada sauce.
- Cover loosely with foil and bake for 45 minutes. Let rest for 10 minutes before serving. Garnish with freshly chopped cilantro and additional chopped tomato if desired.
Tried this recipe?Mention @champagnenutrition