This Vegan Enchilada Casserole comes together with sauteed mixed vegetables and beans, layered with corn tortillas, enchilada sauce, and a rich and creamy vegan cheese sauce.
1tablespooncornstarchwhisked with 2 tablespoons water
½teaspoonsalt
¼black pepper
Optional Ingredients for Serving
Pico de gallo or salsa
Guacamole or sliced avocado
Vegan sour cream
Fresh limes
Instructions
Preheat the oven to 350° F.
Cook veggies
Heat oil in medium skillet. When oil is hot, add onion and bell pepper. Cook until it begins to soften, 3-5 minutes. Add zucchini and cook an additional 2-3 minutes. Add in corn, beans, jalapeno, garlic powder, oregano, salt, and pepper. Cook 3-5 minutes to allow flavors to combine. Remove from heat, stir in the cilantro, and set aside.
Assemble casserole
Spray a deep square casserole dish with baking spray. Spoon in a light layer of enchilada sauce and spread it out to cover the bottom.
Top with a layer of cut tortillas, overlapping to fully cover the bottom. Layer the veggies on top of the tortillas.
Top with a spoonful of enchilada sauce.
Repeat layers 2-3 more times starting with the tortillas, then veggies and enchilada sauce Be sure to end with veggies and enchilada sauce.
Bake covered in oven for 20 minutes and then cook uncovered the last 15 minutes or until bubbly. Remove from oven, add cheese sauce, and let sit for 10 minutes before serving,
Make the cheese sauce
Place milk and broth in a small saucepan and heat to low boil. Stir with a whisk frequently and don’t walk away as it may boil over quickly. Add cornstarch and water mixture, nutritional yeast, white vinegar, miso, and garlic powder to pan of milk and heat over medium-low heat. Stir frequently with a wire whisk to mix the ingredients well. Bring to a low boil, whisking frequently.
Cook until it thickens and coats the back of a spoon. Add salt and pepper. Pour over the top of casserole as soon as it comes out of the oven and let sit for 10 minutes. Serve with your choice of other toppings.
Notes
Don’t leave the boiling pot: When making the cheese sauce watch the pot constantly as it may boil over and create a big mess.
Bake covered first: This keeps the tortillas from drying out, but I do like to cook it uncovered at the end for just a bit of crispiness.
Drain the beans well: Give the beans a good shake in the colander or let them drain for a few minutes so you can get rid of all the liquid they are canned with. Too much liquid and you’ll get soggy veggies and soft tortillas.
Stack the tortillas for cutting: Grab a bunch of corn tortillas, place them in a stack, and cut them into triangles. Cutting in bulk is much faster than cutting each one individually.
Keep miso on hand. Though a container of miso may be a little pricey it is great to keep in the fridge to add to soups, salad dressings and loads of other recipes made with miso. It has a long shelf life so no need to worry it will go back before you use it up.