Being from Texas, I am a sucker for Mexican food. I have been making this colorful and satisfying dish for years, and it always hits the spot. All our family and friends seem to ask for seconds every time we serve it, so it must be good! It’s got such great flavor, we never miss the meat or dairy.
This is a family favorite because it’s so satisfying and simple to throw together. Plus, no rolling, and no tortillas breaking! Served with some creamy vegan sour cream and ripe avocados…just doesn’t get any better!
It’s also extremely versatile. I fill it with beans, zucchini, and corn, but you can really use anything you like. Mushrooms, peppers, rice, onions, whatever. Eat it alone as a meal, or serve it as a side dish. Whatever you’re into. And a huuuge bonus is that this recipe makes a ton of servings at once and freezes wonderfully!
Hearty Enchilada Casserole
- 4 cans black beans rinsed and drained
- 2 very large zucchini diced
- 2 cups frozen corn
- 1 1/2-2 teaspoons salt you can taste and adjust
- Pepper to taste
- About 25 corn tortillas
- 5 or 6 cups salsa red or green
- 3-4 avocados diced
- 1 cup chopped cilantro
- 4 green onions chopped
- 3 limes quartered
- 1/2-1 cup vegan sour cream
- Preheat oven to 350 degrees and line lasagna dish with parchment paper.
- Mix zucchini, corn, beans, salt, and pepper in a large bowl.
- Spoon about a fifth of your salsa onto the parchment paper, then cover with a layer of tortillas (4-6 will do the job. It's fine to break them up to fit the shape you need.)
- Spread a third of the veggie mixture onto the tortilla layer and cover with salsa (also about a fifth of your total salsa).
- Repeat tortilla-veggie-salsa process until you have three layers.
- Cover with another layer of tortillas and spoon your remaining salsa over the top.
- Cover with foil and bake for 45 minutes.
- Serve with avocado, cilantro, sour cream, and lime juice.