Vegan Enchilada Casserole
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
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Servings
6 Servings
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Calories
297 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Enchilada Casserole
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A veggie-packed, vegan enchilada casserole that's easy to make and loaded with big flavour.
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Ingredients
- 1 cup quinoa uncooked
- 15 ounce can black beans drained + rinsed
- 4 bell peppers any colours, diced
- 3.5 cups sweet potato cut into ½ inch cubes, approx. 1 large sweet potato
- 1 zucchini diced
- 1 cup corn
- 2 cups low sodium vegetable broth
For the Enchilada Sauce
- 1-3 jalapeños finely chopped
- 2 cups low sodium vegetable broth
- 4 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea salt or to taste
Optional Garnishes
- Cashew cream
- walnut cheese sauce
- guacamole
- salsa
- fresh cilantro
Instructions
For the Enchilada Sauce
- Add the jalapeno with a tablespoon or two of your broth to a small saucepan and sauté for 2 minutes.
- Add all remaining ingredients, mix well, and bring to a boil. Then reduce heat to medium-low and simmer for 8 minutes until slightly reduced. Set aside.
For the Enchilada Casserole
- Preheat your oven to 400℉/204℃ and grab a baking dish that measures 11x15 inches or similar.
- Meanwhile, chop all your veggies and add them to the baking dish along with the uncooked quinoa. Pour the 2 cups of broth and the 2 cups of enchilada sauce you just made on top. Mix well.
- Cover the tray with foil and bake for 30 minutes. Then remove the foil, give everything a quick stir, and bake for another 15-20 minutes, until the liquid is mostly absorbed and the potatoes are fork tender.
- Serve with toppings of your choice.
Notes
- The nutritional information is for one sixth of the casserole including the homemade enchilada sauce, but without the optional toppings.
- Cut the sweet potato cubes on the smaller side (no bigger than half-inch pieces) so they get soft enough during baking.
- If using store-bought enchilada sauce add extra seasonings like cumin, chilli powder, and/or paprika to add extra flavour.
- The dish will appear watery at first. Don't worry! As the quinoa cooks, it will absorb all the liquid. If there's liquid leftover at the end of baking, leave the dish to rest at room temperature for 5-7 minutes to absorb any excess.
Nutrition Information
Show Details
Calories
297cal
(15%)
Carbohydrates
59g
(20%)
Protein
13g
(26%)
Fat
3g
(5%)
Sodium
818mg
(34%)
Potassium
1075mg
(31%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
13866IU
(277%)
Vitamin C
117mg
(130%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297cal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Sodium | 818mg | 34% |
| Potassium | 1075mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 13866IU | 277% |
| Vitamin C | 117mg | 130% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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