Vegan Enchilada Casserole with Homemade Sauce

A healthy vegan enchilada casserole that is perfect for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!

Ingredients
Filling

• 2–3 tablespoons of water or vegetable broth
• 1 cup diced white onion
• 5 large garlic cloves, minced
• 1/2 cup corn
• 1 cup diced bell pepper
• 1 (15.5 oz.) can black beans, drained and rinsed
• 2/3 cup cilantro, roughly chopped
• 3/4 cup vegan cheese (we used 1/2 recipe of our Chipotle Cheddar Cheese)
• 11 corn tortillas*

Homemade Enchilada Sauce:

• 1 (8 oz.) can tomato and chilis*
• 1 (8 oz.) can tomatoes
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Freshly ground black pepper, to taste

Top with (optional)

• 1/4 cup cilantro
• 2–3 tablespoons chopped green onions

Instructions

1. Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
2. Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.
3. For full instructions : sweetsimplevegan.com

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