I know we’ve all been there. A certain is in aroma in the air, and all of a sudden, in comes the grand idea to make a hearty Mexican meal. After a few minutes of mental conversation, you decide you really want enchiladas, but you just don’t have the patience. Well, I’ve got the recipe for you!
Enchilada lasagna has all of the flavor and goodness of regular enchiladas but only 10% the hassle. I absolutely love this recipe because it’s simple. You sauté a few ingredients, you create layers, and you pop it in the oven. Simple! So simple in fact, it’s become one of my go to meals when I’m having company over. I’ve cooked this vegan meal for so many omnivores who are down right shocked that it is completely satisfying without any animal products.
Still not convinced? It tastes just as amazing, if not even better, as leftovers! Give it a try and let me know what you think.
Cheers & happy eating!
Vegan Enchilada Lasagna
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~15 minutes; Cook Time: ~30 minutes; Yield: Serves 6
Ingredients/ shopping list:
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 large onion, chopped
- 1 jalepeno, minced (You can also use another pepper of choice! Sometimes I like to use serranos or poblanos instead.)
- 3-4 garlic cloves, minced
- 1-2 tablespoons olive oil
- 1 can black beans
- 1 can corn
- salt, to taste (fresh ground is best)
- pepper, to taste (fresh ground is best)
- 1+ cans enchilada sauce (Depending on how ‘saucy’ you like it. The tortillas will soak up some of the liquid.)
- ~12 six inch corn tortillas
- 1 bag daiya cheese (Use whatever flavor you like. I go for Chedder.)
- 1½ tsp cumin
- 1 tsp chili powder
- ¼ tsp cayenne
- Optional: Additional veggies like summer squash!
- Optional garnish: Cilantro.
1. Preheat your oven to 350 F.
2. Chop your red and green peppers and onion. Drizzle some olive oil in a pan and sauté the veggies until they turn bright but still have a little crunch. Add in the minced jalapeño and garlic. Season with a little salt and pepper. Sauté another few minutes. (The veggies should be almost cooked, but not completely).
3. Remove from heat and let cool to room temperature. Once cool, transfer to a large mixing bowl and combine with the can of black beans and corn. Toss all ingredients with the cumin, chili powder, and cayenne.
4. Get a 9×12 glass baking dish and your enchilada sauce. Spread the bottom and sides of the dish with sauce. Add a layer of tortillas completely covering the bottom of the pan. Top with half the veggie/bean filling and a third of the cheese. Add another layer of tortillas and completely cover with enchilada sauce. Repeat this process.
5. End with a final layer of tortillas smothered in the remaining cheese and sauce. Cover with tented aluminum foil (so the cheese doesn’t stick!)
6. Bake for 20 minutes. Remove the tented foil and bake ~5-10 minutes until the cheese is fully melted and the enchilada lasagna is nice and bubbly.
7. Remove from oven and let cool for at least 15 minutes so it ‘settles.’