Vegan Enchilada Casserole

I created this recipe in the 90’s for my friends who didn’t know what to feed a vegetarian! Times have changed and while there are so many delicious vegan meals that are satisfying even for non-vegans, this recipe remains a fan favorite. Make it vegan or switch it up with regular cheese.

For the enchilada’s vegetable filling, I listed red pepper and spinach as a base, but you can add whatever ingredients that you desire! Corn, olives, zucchini, mushrooms, kale — if it sounds good to you, throw it in!

Ingredients

1 chopped red pepper

1–2 c. chopped spinach

1 small diced onion

1 Tbsp. minced garlic

1 c. chopped veggies of your choice

2 Tbsp. olive oil

1 can green chilies (4 oz.)

1 can refried or black beans

1 jar salsa

1 tsp. salt

1 Tbsp. chili powder

1 lg. package of corn tortillas (18 total)

1 lg. can enchilada sauce (28 oz). I usually use green sauce.

2 c. vegan cheese shreds or Monterey Jack

Steps

• Sauté veggies, garlic and green chilies in olive oil until soft. Add spices and salsa. If you like a little more ‘caliente’, add jalapenos, red pepper flakes or cayenne pepper to taste.
• Cover the bottom of a 9x12 baking dish with enchilada sauce, layer…

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