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–+ servings
Salad Therapy

Hearty Enchilada Casserole

5 from 7 votes
This family favorite is always a huge hit with eaters of all kinds, and so much easier than rolling individual enchiladas. You won't miss the meat or dairy!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Casserole, Entree
Cuisine: Mexican, Vegan
Ingredients Method

Ingredients
  

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
Toppings
  • 3-4 avocados diced
  • 1 cup chopped cilantro
  • 4 green onions chopped
  • 3 limes quartered
  • 1/2-1 cup vegan sour cream

Method
 

  1. Preheat oven to 350 degrees and line lasagna dish with parchment paper.
  2. Mix zucchini, corn, beans, salt, and pepper in a large bowl.
  3. 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.)
  4. Spread a third of the veggie mixture onto the tortilla layer and cover with salsa (also about a fifth of your total salsa).
  5. Repeat tortilla-veggie-salsa process until you have three layers.
  6. Cover with another layer of tortillas and spoon your remaining salsa over the top.
  7. Cover with foil and bake for 45 minutes.
  8. Serve with avocado, cilantro, sour cream, and lime juice.
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