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Living Life Balanced Blog

Vegan Enchilada Casserole

2/2/2018

1 Comment

 
The flavors of this enchilada casserole are spot on and the beans and vegetables make a great substitute for the meat! This could even be served to people who aren't vegan and they will still love it! It can also be made vegetarian if you want to use regular cheese or my favorite, goat cheese.
Vegan Enchilada Casserole
​Servings: 8
Prep/Total Time: 45 min

Ingredients
Enchilada Sauce
  • 2 tbsp chili powder
  • 2 tbsp olive oil
  • 2 (6-oz) cans tomato paste
  • 3 cups water
  • 1 tsp cumin
  • 1/4 tsp cayenne powder
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 Tbsp nutritional yeast

Taco Seasoning
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper

 Enchiladas
  • 4 large gluten-free tortillas
  • 1 tsp olive oil
  • 1 sweet onion, chopped
  • 1 jalapeno pepper, chopped
  • 3 green bell peppers, chopped
  • 2 tbsp taco seasoning mix (see recipe below)
  • 1 can pinto beans, no salt added, drained and rinsed
  • All of the homemade enchilada sauce (see ingredients above and recipe below)
  • 1 cup Daiya cheese, pepperjack (or your favorite cheese)
  • 1 cup chopped green onions
  • 30 baked tortilla chips, crushed
  • 2 large avocados, sliced
  • 1/2 cup cilantro, to garnish

Directions:
Enchilada Sauce
  1. In a small pot, whisk together the oil and chili powder until no clumps remain and cook for a few minutes over medium heat.
  2. Whisk in the cumin, cayenne, garlic powder, and onion powder until no clumps remain and then whisk in the tomato paste, water and nutritional yeast.
  3. Simmer sauce on low-medium heat for about 10-15 minutes. Checking it every 5 mins and whisking.  Add salt to taste and adjust seasonings if desired.
Taco Seasoning
  1. Mix all of the seasoning together.
For the Enchiladas
  1. Preheat oven to 350F and grab a 2-quart casserole dish.
  2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.
  3. Add the taco seasoning and drained and rinsed pinto beans.
  4. Add the sauce to the bottom of the dish and layer the tortillas, ripped to cover the bottom, then the vegetable/bean mixture, cheese and chopped green onions (mine was 4 layers), ending with the tortillas on top with a bit of the sauce, cheese and green onions.
  5. Bake for 20 mins at 350F until heated through.
  6. On each slice, sprinkle with 3 crushed tortilla chips, 1/4 chopped avocado and cilantro just before serving.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but Elena McCown, LLC will receive a small commission. Your support is greatly appreciated! The information I provide is not to take the place of your personal physician’s advice and is not intended to diagnose, cure, treat or prevent any disease. Please discuss this information with your own healthcare provider to determine what is right for you. All information is intended for your general knowledge and is not a substitute for medical advice or treatment for specific medical conditions. I share general health and wellness recipes, ideas, documents, motivation and other related information that is aimed to help you take your health into your own hands.
1 Comment
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7/15/2018 07:58:44 pm

Thank you for providing the ingredients and instructions in making a vegan enchilada casserole. Through this, we would be able to try making one because the procedures were thoroughly explained. It is great that even non-vegan people would love this, the servings could be shared by many. Most people today are being mindful of what they are consuming, having a healthy substitute for their favorite meal would be perfect for them. This vegan enchilada casserole is perfect for sharing in gatherings and various occasions.

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    Elena McCown, LLC Health Coach in Franklin, TN

    About Me

    I am a food loving, activity seeking health coach who resides in Franklin, TN with my husband and two sweet dogs (Lola & Penny).
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    Allergies

    I believe everyone should eat balanced and not cut food groups if you don't medically need to. All foods can fit in a healthy diet. Unfortunately, I have to avoid gluten and also limit myself with dairy, so my goal is to provide healthy, gluten-free/dairy-free recipes so EVERYONE can enjoy all foods, even if you do have to cut out certain food groups. My recipes are encouraged for everyone to eat, not just for those with sensitivities/allergies! Most of my recipes can be easily converted by using real dairy and whole-wheat in place of my allergy-free substitutes. 

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  • Home
  • About
  • Services
  • Shop My Favorites
  • Blog
  • Life
    • My Life
    • Programs
    • Workouts and Exercises
    • Wellness Information and Tips
    • Williamson County, TN Paths, Trails and Parks
  • Recipes
    • Prepear App
    • Baked Goods
    • Appetizers
    • Condiments
    • Desserts
    • Drinks
    • Breakfast
    • Meals and Sides
    • Smoothies
    • Snacks
    • Soups & Salads
  • Disclaimer/Privacy Policy/Terms of Service