• Home
  • Vegetable
  • Ultimate Plant-Based Enchilada Bake: A Vegan Delight
0 0
Ultimate Plant-Based Enchilada Bake: A Vegan Delight

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium yellow onion, chopped (about 2 cups)
1 medium red pepper, chopped
1 tablespoon finely chopped garlic (about 4 medium cloves)
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15 ounce) can diced tomatoes, not drained (1 cups)
1 (15 ounce) can black beans (1 cups)
1 medium zucchini, sliced (about 2 cups)
1 cup canned corn (drained)
5 cups coarsely chopped greens (kale, collards, or swiss chard)
6 (6 inch) corn tortillas, cut into 1-inch squares
guacamole (optional) or diced avocado (optional)

Nutritional information

184.3
Calories
14 g
Calories From Fat
1.6 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
39.2 mg
Sodium
37.2 g
Carbs
9.1 g
Dietary Fiber
5.8 g
Sugars
8.4 g
Protein
345g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ultimate Plant-Based Enchilada Bake: A Vegan Delight

Features:
    Cuisine:

    So filling and easy to make then enchiladas

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Vegan Enchilada Casserole, So filling and easy to make then enchiladas, So filling and easy to make then enchiladas


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    1. Heat 1 Tablespoon of Water in a Large Frying Pan or Soup Pot Over Medium-High Heat. When the Water Starts to Sputter, Add the Onion and Bell Pepper, and Cook, Stirring, For About 5 Minutes. Reduce the Heat to Medium, and Add the Garlic, Chili Powder, Oregano, and Basil, and Cook For 2 Minutes More, Adding a Little Water as Needed to Prevent Sticking.

    2
    Done

    2. Stir in the Diced Tomatoes, Beans, Zucchini, Corn, Greens, and the 4 Cut-Up Corn Tortillas, Then Cover and Cook For 5 Minutes, Stirring Halfway Through.

    3
    Done

    3. Preheat the Oven to 375f. Set Aside a 913-Inch Casserole Dish (you Do not Need to Prepare It With Any Oil or Parchment Paper).

    4
    Done

    4. Place 1 Cup of the Cooked Vegetables Into a Blender, and Blend Until Smooth (add a Little Water If the Mixture Is Too Thick to Blend). Stir This Back Into the Cooked Vegetables.

    5
    Done

    5. Spoon the Mixture Into the Casserole Dish, and Scatter the Remaining 2 Cut-Up Corn Tortillas on the Top. Bake Uncovered For 15 Minutes. Set Aside For 5 Minutes Before Serving.

    Avatar Of Deedee Nelson

    DeeDee Nelson

    Sweet tooth expert known for creating delectable and irresistible desserts.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Shredded Chicken Sandwiches
    previous
    Shredded Chicken Sandwiches
    Featured Image
    next
    Kittencals Italian Zucchini- Mozzarella
    Shredded Chicken Sandwiches
    previous
    Shredded Chicken Sandwiches
    Featured Image
    next
    Kittencals Italian Zucchini- Mozzarella

    Add Your Comment

    16 + 4 =