Loaded Vegan Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered corn tortillas with seasoned black and pinto beans, roasted vegetables, and enchilada sauce, baked until bubbly. Hearty, spiced, and completely plant-based with fresh avocado and salsa on top. Easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegetable oil
- 1 medium onion, (diced)
- 1 red bell pepper, (diced)
- 3 garlic cloves, (minced)
- 1 tablespoon ground cumin
- 1 tablespoon mild chili powder
- 1 (15.5 ounce/439 gram) can black beans, (drained and rinsed)
- 1 (15.5 ounce/439 gram) can pinto beans, (drained and rinsed)
- 2 1/2 cups enchilada sauce, ((homemade or store-bought) divided)
- 1 cup frozen corn kernels, (thawed)
- 1/4 cup fresh cilantro, (chopped)
- Salt and pepper, (to taste)
- 18 corn tortillas
- Avocado slices
- Fresh cilantro
- Chopped scallions
- Salsa
- Guacamole
- Vegan sour cream or cashew cream
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1517mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 979mg
- Calcium
- 200mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.