I love vegetable enchiladas, especially when they’re smothered in enchilada sauce! This casserole has a lot of the same elements. I used spinach in this version, but you could also add broccoli, mushrooms, zucchini or other veggies you like. I like the fact that this casserole is similar to a lasagna and can be cut in squares. You can sprinkle some shredded non-dairy cheese on top if desired, but this casserole is great even without it. It’s extra delicious with a dollop of guac on top!
8 corn tortillas, cut in halves
1 can black beans (or any other type)
1 cup corn (fresh, frozen or canned)
2 cups fresh spinach, chopped
1 cup veggie broth
1 small can tomato paste
2 tsp chili powder
1/2 tsp cumin
Salt, garlic powder, onion powder, oregano
Cayenne pepper or hot sauce (optional)
1/4 cup Daiya non-dairy cheese, shredded
(optional for top)
Make enchilada sauce by combining all sauce ingredients in saucepan and simmer a few minutes.
Drain black beans and place in saucepan. Add 1/2 cup broth/water, plus seasonings (salt, garlic powder, onion powder) and bring to boil. Mash beans with potato masher.
Preheat oven to 350 degrees
Now you can start assembling casserole.
Spread 1/4 sauce in an 8×8 baking pan.
Place 5 corn tortillas halves to cover bottom.
Spread half of black beans on tortillas.
Spread half of corn on beans.
Spread half of spinach (or other veggies)
Spread 1/4 sauce on top of veggies
Place 5 more corn tortillas halves on top
Repeat fillings the same as first layer.
Spread remaining 6 corn tortilla halves on top.
Spread remaining sauce over tortillas.
(Optionally, sprinkle shredded Daiya cheese on top)
Bake 30 min covered, 10 min uncovered
Let stand for 5 min before cutting
Mash avocado with lime juice, salt and cilantro
Serve with guacamole and/or vegan sour cream!