Vegan Enchilada Casserole - Emilie Eats

This Vegan Enchilada Casserole is the epitome of satisfying vegan comfort food. A simple dinner meal can be prepared in about an hour.

Vegan Enchilada Casserole

You know those times when you get home from work and all you want for supper is a huge hug? Something that is incredibly fulfilling, comforting, and obviously excellent. On those days, nine times out of ten, I likewise have little interest in putting much thought into meals. 

This Vegan Enchilada Casserole fills the bill, my friends. It's the ideal late-summer vegan comfort dish. Soups, stews, and casseroles are often comfort meals that I associate with the fall and winter, but just because it's summer doesn't mean we don't occasionally want for one on a hectic or wet day! This enchilada casserole still tastes like summer when you top it with plenty of cilantro, avocado, tomato, and a squeeze of fresh lime juice, but it still offers you that huge, warm hug you're searching for owing to the robust black beans, a ton of sauce, and plenty of vegan cheese. Even better, getting this beauty in the oven just requires 15 minutes of active preparation.

Ingredients 

• 1 tablespoon oil
• 1 large bell pepper, thinly sliced
• 1/2 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 2 1/4 cups enchilada sauce
• 18 corn tortillas
• 3 cups (2 15-ounce cans) low-sodium black beans, drained and rinsed
• 1 1/2 cups shredded vegan cheese

How to Make Vegan Enchilada Casserole

1. Preheat oven to 350ºF.
2. In a medium skillet over medium heat, add oil. When hot, add bell pepper and onion. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.
3. In a 9×13 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black beans, 1/2 cup sautéed vegetables, 1/2 cup vegan cheese. Repeat two more times.
4. Bake for 30 minutes. Let cool before serving.