Paleo Vegan Enchilada Casserole

Name: Paleo Vegan Enchilada Casserole
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 1 tbsp olive oil; 2 eggplants; 3 bell peppers; 1 onion; 1 broccoli; 1 tsp sea salt; ¼ tsp black pepper; 12 oz enchilada sauce; 12 oz black beans

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
8
Calories
155 kcal
Cuisine
Mexican, Vegan

Paleo Vegan Enchilada Casserole

Nancy Price

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This veggie packed enchilada casserole is packed with nutrients and topped with spicy enchilada sauce.

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Ingredients

Servings

1 tbsp olive oil
2 eggplants peeled and sliced into thin rounds
3 bell peppers sliced thin
1 onion sliced thin
1 broccoli diced into 1/2" pieces
1 tsp sea salt
¼ tsp black pepper
12 oz enchilada sauce can gluten free
12 oz black beans optional, not for strict paleo diet

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Instructions

Preheat oven to 350 degrees.
Peel skin off eggplants, and use a mandoline or sharp knife to cut thin rounds- about 1/4" thick.
Set aside.
In a large, heavy pan, bring 1 tbsp olive oil to a shimmer over high heat.
Add onion and pepper slices, as well as broccoli, and sauté until browned. Add the salt and pepper to the veggies.
Pour a little enchilada sauce to cover the bottom of a casserole dish.
Lay down a layer of eggplant slices, lasagna style.
Add a layer of sauteed onions, peppers and broccoli.
If adding beans, add a layer of beans.
Top with some enchilada sauce, enough to thinly cover layer.
Add another layer of eggplant slices, then more vegetables and enchilada sauce.
Repeat until youve layered all your eggplant and veggies.
Pour the rest of your enchilada sauce over the top of the dish.
Place casserole in oven- bake at 350 for 35-45 minutes, until eggplant is soft.
Serve and enjoy!

Equipments used:

Nutrition Information

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Serving 1g Calories 155kcal (8%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 2g (3%) Polyunsaturated Fat 2g Sodium 663mg (28%) Fiber 9g (36%) Sugar 9g (18%)