Gluten Free Vegan Enchilada Casserole

My first venture into vegan cooking was a success! Taking inspiration from my last recipe for enchiladas, I decided to try to veganize them. I’ve been eating my sour cream chicken enchiladas every night at work for the past week or 2, and didn’t want to go cold turkey.

This casserole has no meat, dairy, gluten or oil. I don’t miss it!

Amazing.

Gluten Free Vegan Enchilada Casserole
adapted from fatfreevegan

Ingredients

  • 1/2 large green bell pepper, chopped
  • 1/2 large red bell pepper, chopped
  • 1 small can chopped green chiles
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • corn tortillas–at least 12
  • 1 can (28 ounces) refried beans
  • 1 can (28 ounces) black beans, rinsed and drained
  • 2 medium tomatoes, diced
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1 can corn
  • 1 cup salsa
  • sliced black olives
  • Enchilada sauce (avoid canned, this is delicious and gluten free)
    1 tablespoon olive oil
    1 small onion, chopped
    1 teaspoon chili powder
    1 teaspoon cumin
    3-4 minced garlic cloves
    1 28oz can crushed tomatoes (diced would be fine too, but make a chunkier sauce)
    1 tsp raw sugar or agave nectar
    splash balsamic vinegar or red wine vinegar

Instructions

  1. Preheat oven to 375 F.
  2. Using a medium sauce pan: saute the chopped onion, cumin & chili powder in the oil. When the onions go all translucent, but before they carmelize, add everything else. Make sure you’ve opened the cans first because it’s totally a pain to open them when it’s time to start pouring and onions are beginning to burn. Stir it all up, bring it to a slow boil, then drop the heat to medium-low (say 3 out of 10). Cover it, because it WILL make a huge mess otherwise. Cook it on the stove top for about 20 minutes. Move on to step 3 while you’re waiting.
  3. In a non-stick pan with a little water (2-3 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. All the water should have evaporated. Set aside.
  4. Spoon a little of the enchilada sauce into a 9 X 13-inch baking pan. Spread around.  Line the bottom with a layer of tortillas (they can overlap) being sure to cover the entire bottom of the pan.
  5. Split the refried beans into 2 portions, and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings, half of the black beans and half of the corn.
  6. Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives (if desired). Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving. If you decide to freeze it, make sure it is completely cooled first to avoid condensation and mushy reheats.
 

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