Go Back Email Link
+ servings
Vegan Enchilada Casserole
Print Recipe
No ratings yet

Vegan Enchilada Casserole with Avocado-Cilantra-Jalapeño Cream Sauce

Made with a medley of seasonal vegetables nestled between layers of refried beans, spinach, black beans, tortillas and a tangy Avocado-Cilantra-Jalapeño Cream Sauce, this Vegan Enchilada Casserole is your go-to meal when you want something healthy and delicious that doesn't take all night to make. 
Prep Time15 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 302kcal
Author: Deborah

Ingredients

For the Avocado-Cilantro-Jalapeño Cream Sauce

  • 2 ripe avocados
  • 1.6 oz cilantro 45 grams
  • 1 medium jalapeño leave seeds or remove, depending upon your taste
  • 1 tablespoon olive oil extra virgin
  • ½ teaspoon garlic minced
  • 1 lime juice of
  • ¼ cup vegetable broth

For the Enchiladas

  • ¼ cup vegetable broth
  • 1 bunch spinach rinsed and drained
  • 1 teaspoon olive oil extra virgin
  • 1 med yellow onion finely chopped
  • 1 med red bell pepper coarsely chopped
  • 1 med green bell pepper coarsely chopped
  • 1 cup frozen corn
  • 1 med jalapeño diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 15 oz can refried beans vegan or vegetarian
  • 15 oz can black beans
  • 28 oz can green enchilada sauce divided
  • 15 corn tortillas

Toppings (Optional)

  • 1 med avocado seeded and sliced
  • 1 med lime sliced
  • ½ cup cilantro

Instructions

For the Avocado-Cilantro-Jalapeño Cream Sauce

  • Add all ingredients except vegetable broth to a food processor. Give it a whirl until all ingredients are combined thoroughly. Add vegetable broth until it reaches the desired consistency. Set aside. 

For the Enchiladas

  • Preheat oven to 350 degrees Fahrenheit (176 Celsius). Heat vegetable broth over medium heat in large fry pan or wok. Add spinach and saute until just wilted. Remove and place between a thick layer of paper towels. Place a small weighted object on top to increase drainage. 
  • In same pan, heat 1 teaspoon olive oil. Add garlic and onion and saute until onion is translucent. Add bell peppers and corn and saute for about 6-7 minutes until corn is thoroughly heated and peppers are almost fork-tender. 
  • Remove veggies from heat and add a couple of rounded tablespoon of Avocado-Cilantro-Jalapeño Cream Sauce. Mix thoroughly. 
  • Open both cans of beans and place in separate bowls. To refried beans, add two tablespoon of water and combine. 
  • To assemble enchiladas, add enough enchilada sauce to thinly coat bottom of 9x13 casserole dish. Also, pour some enchilada sauce in a small fry pan. Heat 4-5 tortillas, one by one as you use them, on low-to-medium heat, just enough to soften them. Place 4 side by side on bottom of casserole dish. You may have to split one in half to cover bottom completely. Add a layer of refried beans. Add a layer of spinach. Add a layer of black beans. Add a layer of vegetables. Add a small amount of enchilada sauce and then cover with 5 softened tortillas. Repeat layers beginning with refried beans. To finish, add final layer of 4-5 tortillas followed by the remaining enchilada sauce. 
  • Bake for 30 minutes. During last 5 minutes, increase heat to broil and remove just as soon as sides start to bubble and top layer is slightly browned. Watch carefully so as not to burn. 
  • Remove from oven and allow to cool for 10-15 minutes before topping with sliced jalapeño and a few drizzles of Avocado-Cilantro-Jalapeño Cream Sauce. Slice and garnish with more jalapeño, lime, sliced avocado and remainder of cream sauce.  

Nutrition

Serving: 8oz | Calories: 302kcal | Carbohydrates: 55g | Protein: 12g | Fat: 4g | Sodium: 1787mg | Potassium: 689mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5915IU | Vitamin C: 53.4mg | Calcium: 131mg | Iron: 4.6mg