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Enchilada Casserole

Enchilada Casserole

Here’s a simple vegan Mexican dinner that the whole family is sure to love.

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Servings
3 x 3-inch piece
Calories Cholesterol Sat Fat Carbs
296 0mg 1g 39g
Recipe Footprint (for Recipe's Default # of Servings)
85.4 Water saved (gallons) [animal consumption only]
185.6 Manure (pounds) not deposited into the environment
260.8 Grains / feed (pounds) not consumed by animals
455.2 Methane (gallons) not created by animals
5,569 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 40 minutes
Cook Time 1 hour
Ingredients
  • 2 tsp vegetable oil
  • 12 oz hamburger crumbles (meatless)
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (green) (chopped)
  • 2 garlic cloves (minced)
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 C water
  • 1/4 tsp black pepper
  • 30 oz enchilada sauce (red)
  • 30 oz pinto beans (rinsed and drained)
  • 18 corn tortillas
  • 4 green onions (sliced)
  • 2 C cheddar cheese (soy) (shredded)
  • 6 oz green chiles (diced)
  • 4 oz black olives (sliced)
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 40 minutes
Cook Time 1 hour
Ingredients
  • 2 tsp vegetable oil
  • 12 oz hamburger crumbles (meatless)
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (green) (chopped)
  • 2 garlic cloves (minced)
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 C water
  • 1/4 tsp black pepper
  • 30 oz enchilada sauce (red)
  • 30 oz pinto beans (rinsed and drained)
  • 18 corn tortillas
  • 4 green onions (sliced)
  • 2 C cheddar cheese (soy) (shredded)
  • 6 oz green chiles (diced)
  • 4 oz black olives (sliced)
Servings
3 x 3-inch piece
Calories Cholesterol Sat Fat Carbs
296 0mg 1g 39g
Recipe Footprint (for Recipe's Default # of Servings)
85.4 Water saved (gallons) [animal consumption only]
185.6 Manure (pounds) not deposited into the environment
260.8 Grains / feed (pounds) not consumed by animals
455.2 Methane (gallons) not created by animals
5,569 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, saute the crumbles, onion, bell pepper, and garlic in the oil over medium heat until the onions are tender, approximately 20 minutes. Add the chili powder, cumin, black pepper, and water; cook over low heat for 10 minutes.
    In a large pan, saute the crumbles, onion, bell pepper, and garlic in the oil over medium heat until the onions are tender, approximately 20 minutes. Add the chili powder, cumin, black pepper, and water; cook over low heat for 10 minutes.
  2. Coat the bottom of a 13 x 9-inch casserole dish (greased) with 1/3 of the enchilada sauce. Add 1/3 of the corn tortillas, 1/3 of the meatless crumble mixture, and 1/3 each of the beans, onion, cheese, and green chiles.
    Coat the bottom of a 13 x 9-inch casserole dish (greased) with 1/3 of the enchilada sauce. Add 1/3 of the corn tortillas, 1/3 of the meatless crumble mixture, and 1/3 each of the beans, onion, cheese, and green chiles.
  3. Repeat twice, and sprinkle the top with the black olives. Cover and bake at 375 degrees for approximately 60 minutes or until heated through, the cheese is melted and the sauce is bubbly.
    Repeat twice, and sprinkle the top with the black olives. Cover and bake at 375 degrees for approximately 60 minutes or until heated through, the cheese is melted and the sauce is bubbly.
Recipe Notes

If desired, serve with sour cream, salsa, or other toppings.

You can substitute flour tortillas for the corn tortillas.

Cover and refrigerate for up to one week, or freeze for up to six months.

© Mainly Vegan LLC

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