Vegan Enchilada Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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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
Description
This casserole combines uncooked quinoa, drained black beans, diced bell peppers, zucchini, sweet potatoes, corn, and vegetable broth in a baking dish, all coated with a carefully prepared enchilada sauce made from jalapeños, tomato paste, and spices. The sauce is simmered before mixing with the vegetable base.
Baking covered first allows the quinoa to absorb cooking liquids and the vegetables to soften, especially the diced sweet potatoes, which should be cut to about half-inch cubes to ensure tenderness. Removing the foil partway through baking promotes slight evaporation and finishes cooking to a balanced texture.
This dish can be garnished with options like cashew cream, walnuts, guacamole, salsa, or fresh cilantro to add layers of flavor and texture. It serves as a filling, nutrient-rich vegan main, suitable for a hearty meal or shared gathering.
Due to the presence of quinoa and vegetables, the casserole might appear watery initially, but resting after baking helps absorb excess moisture. Using store-bought enchilada sauce may require additional seasoning to increase flavor depth.
Ingredients
- 1 cup quinoa uncooked
- 15 ounce black beans drained + rinsed, canned
- 4 bell pepper 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 vegetable broth low sodium
For the Enchilada Sauce
- 1-3 jalapeños finely chopped
- 2 cups vegetable broth low sodium
- 4 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt or to taste, sea salt
Optional Garnishes
- cashew cream
- walnuts used in cheese sauce
- guacamole
- salsa
- cilantro fresh
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
- Cut sweet potato cubes to no larger than half an inch to ensure they become tender during baking.
- If using store-bought enchilada sauce, add extra chili powder, cumin, or paprika to enhance the flavor.
- Allow the casserole to rest 5-7 minutes after baking to let remaining liquid absorb into the quinoa and vegetables.
- Nutritional information corresponds to one-sixth of the casserole without optional toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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