Recipe- Perfect For Weeknight Dinner Vegan Enchilada Casserole With Beans

Vegan Enchilada Casserole makes a perfect weeknight dinner! These delicious mini enchiladas are made with beans, vegan tortillas, enchilada sauce, and seasonings. Make this baked vegan Mexican food in just 30 minutes.

Vegan Beans Enchilada Mini Casserole is ready! For some more enchiladas seasoning, garnish with chopped cilantro and mixed herbs. Add some vegan sour cream on top as well. Allow it to cool a bit and then dig in. The sauce is perfectly tangy and spicy, the beans are juicy and the tortillas are moist yet crisp. All in all, a winning dish. Serve this as single servings for lunch/dinner/brunch. You can also serve some Cucumber Salad on the side.

Ingredients

To prepare the enchilada sauce

6 garlic cloves
4 tomatoes
2 green chilies or 1 jalapeno
1 can tomato puree
Salt
1 tsp paprika
1 tbsp coriander-cumin powder
1 tbsp mixed herbs
8.3 oz kidney beans cooked or canned

To prepare the enchilada casserole

1/2 cup guacamole
8 mini tortillas gluten-free
1 bell pepper finely chopped
1/4 cup vegan cheese grated
2 tbsp Cilantro chopped
2 tbsp vegan Sour cream

Method

To prepare the enchilada sauce

- Dry roast the garlic cloves in a skillet or a grill pan till they turn golden. Take them out onto a plate.

- Then add and dry roast tomatoes next. Roast for 4-5 minutes or till they get a bit charred.

- Let it cool down a bit and then grind it to a smooth paste along with green chilies. You can also use a jalapeno instead.

- In the same skillet, add tomato puree and cook it for 2 minutes. You can use homemade tomato puree as well.

- Then add the ground tomato-garlic paste to the pan. Bring it to a boil and reduce the flame to a medium.

- Add salt, coriander-cumin powder, paprika, and mixed herbs to the mix. You can also add enchilada seasoning instead. Mix, and cook for a minute. Take out a cup of this sauce and reserve it for later use.

- Then add boiled Rajma/kidney beans to the pan. You can also add canned beans. Mix it all together lightly and mash some lightly. Cook it for 2 minutes. Take it off the pan. Vegan enchilada sauce is ready.

To prepare the enchilada casserole

- Preheat the oven to 400 degrees F.

- Take mini casseroles and smear some cooking spray or oil. Then layer with a generous spread of guacamole.

- Place a mini tortilla over it. You can lightly toast it before or use it as is. I have used gluten-free tortillas here.

- Spread some of the prepared vegan enchilada sauce over it.

- Then add chopped bell peppers and vegan cheese.

- Place another tortilla over it and follow the same steps until the casserole fills up. I added up to 4 mini tortillas in total. Lastly, smear some sauce that was preserved.

- Bake them for 10-15 minutes or until the cheese melts.

- Once done, garnish with chopped cilantro and mixed herbs. Add some vegan sour cream on top as well. Allow it to cool a bit and then dig in.