Monday, April 14, 2014

Vegan Enchilada Casserole, Roasted Vegetables, Salad

I follow several vegan (or mostly vegan) food blogs on a regular basis, including OhSheGlows, NeverHomeMaker and FatFreeVegan, among others.  I have made many recipes or used the recipes as a basis for dishes I make.  This idea for an enchilada casserole, or a Mexican Lasagna came from FatFreeVegan.  I made the casserole with a few changes that I think made the dish delicious.  This is definitely a fun and interesting change of pace as far as lasagnas go.  Hubbs keeps telling me of a Dominican Lasagna that he wants me to make, utilizing ripe plantains, a layer of "beef" and cheese with sauteed onions and garlic.  Sounds great to me.  The only issue with making that is waiting patiently for the plantains to ripen fully without eating them first.  ;)
Such a fun and tasty dinner!
Enchilada Casserole:
12 organic corn tortillas
2 1/2 cups homemade or store bought Enchilada Sauce
3 cups homemade or store bought refried beans
2 cups cooked black beans
Vegan Daiya Cheese
Sliced Black Olives
Veggie Layer:
1 tablespoon olive oil
1 large onion, julienned
1 green bell pepper, julienned
1 jalapeno, minced
2 cloves garlic, minced
2 roma tomatoes, diced
sea salt and black pepper to taste
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon cayenne (optional)
1.  Preheat oven to 375 degrees.  Oil a 9x13" baking pan and set aside until ready to use.
2.  In a saute pan over medium-high heat add the olive oil and allow it to become hot.  Add the onion, green pepper and jalapeno.  Cook, stirring frequently for about 5 minutes.  Add the garlic and tomatoes.  Cook for a couple minutes more, until fragrant.  Add the seasonings: sea salt and black pepper, chili powder, cumin and cayenne pepper.  Stir to coat.  Season to taste.
3.  Place a layer of the corn tortillas on the bottom of the prepared pan.  Spread a layer of enchilada sauce, followed by refried beans, sauteed veggies, black beans and vegan daiya cheese.  Continue with the same layers until all of the ingredients have been used.  Top with the sliced olives.
4.  Place the pan in the oven and bake for about 35-45 minutes, or until warmed all the way through.
5.  Serve with roasted veggies (I used broccoli and cauliflower) and a simple salad. 


No comments:

Post a Comment