Vegan Mexican Tortilla Enchilada Casserole
Ingredients
- 2 tsp olive oil
- 1 red onion, minced
- 1 garlic clove, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp cumin
- 1 tsp red pepper powder (or chili powder)
- 1 (14 oz) can black beans, drained and rinsed
- 2/3 can (190g) sweet corn, drained and rinsed
- 1 1/2 cups tomato sauce (360ml) or enchilada sauce
- 2/3 tsp salt, or to taste
- 6 corn tortillas (8/9-inch, 20/22cm)
- 1/3 cup vegan mayonnaise (or aioli, sour cream)
- 1 chipotle pepper in adobo sauce (or substitute chili sauce)
- 1 1/2 cups non-dairy cheese (170g)
- guacamole, for topping
Preparation
Veggie and aioli
Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan)
Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes
Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit
Cut tortillas into strips
Mix the chipotle pepper with the vegan mayonnaise
Casserole assembly
Spread a little bit of the tomato sauce on the bottom of the baking dish
Add half of the tortilla strips, allowing them to overlap
Add half of the veggies, spreading out evenly
Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly
Sprinkle over half of the non-dairy cheese
Repeat adding another layer of the remaining tortilla strips, veggies, tomato sauce, and finish with the rest of the cheese
Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes
Remove the foil and bake for approximately 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted
Allow to cool for 3-5 minutes before cutting into squares
Serve with guacamole and fresh herbs, or other garnishes of choice
