Vegan Enchilada Casserole Recipe
Are you cooking for a large party? Want to meal prep? This meal is great because it serves a lot of people or you can box-it-up and take it for lunch the next day.
Prep/Cook Time: 15 min prep, 45 cook
Yield: 4-5 servings
- ½ cup of quinoa
- 2 large sweet potatoes
- 2 cloves of garlic, minced
- 1 red pepper
- 1 zucchini
- 1 yellow onion
- 1 (15oz) can of black beans
- 1 cup of corn kernels (can use frozen)
- 1 can of tomato sauce
- 1 cup of grated vegan cheese
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 3 teaspoons of olive oil
- 1 teaspoon of salt (or to taste)
- Freshly ground black pepper
- Optional garnishes: jalapeno, avocado, cilantro, onion
- Optional - roll in corn tortillas
- Rinse the quinoa and put it into a small pot with one cup of water. Bring to a simmer and cook until water is absorbed. About 15 min.
- Preheat oven to 375 degrees. Chop up sweet potatoes into 1-inch cubes. Place on a large baking sheet and toss sweet potatoes with about 2 teaspoons of olive oil. Add salt and pepper to taste. Bake for 20 minutes.
- Prep and chop vegetables, while sweet potato is baking. Dice onions, garlic, red pepper, and zucchini.
- Add the rest of the chopped vegetables to the baking sheet with the sweet potatoes. Make sure they are spread in an even layer. Bake for about 10 more minutes.
- Increase oven temperature to 400 degrees. Remove cooked vegetables and transfer into a deep baking dish. Stir in cooked quinoa, black beans, corn, tomato sauce and ¾ of the vegan cheese. Add cumin, paprika and then salt and pepper to taste.
- Top the rest of the vegan cheese over the baking dish. Bake for about 10-15 minutes or until cheese is melted.
- Take the bake from the oven and allow to cool for about 10 min. Top with your favorite garnishes and enjoy!
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.