Vegan Enchilada Casserole
Ingredients
The main ingredients
-
2
15 oz cans
black beans
-
½
cup
walnuts
-
1
4 oz can
green chiles
-
2-4
tablespoons
water
-
sea salt
to taste
-
2
cups
spinach
-
2
medium sized
zucchinis
-
12
pieces
corn tortillas
-
2
cups
Easy Red Enchilada Sauce
-
3
pieces
green onions
Optional sides
-
vegan sour cream
-
guacamole
-
Mexican Cabbage Slaw
Instructions
- Preheat the oven to 350°F (180°C).
- Rinse the beans and blend them with walnuts, green chiles, water, and salt until smooth.
- Transfer the bean mixture to a large bowl.
- Wash the spinach and zucchini, then spiralize the zucchini into noodles or slice them thinly.
- Add the spinach and zucchini noodles to the bowl.
- Slice the green onions and set aside.
- Cut the tortillas into ½ inch strips and add them to the bowl.
- Pour the enchilada sauce into the bowl and mix everything until well combined.
- Transfer the mixture to a 9 x 13 pan and sprinkle with sliced green onions.
- Bake for 25-30 minutes or until bubbling.
- Serve with optional sides.
Nutrition Facts (estimated)
Servings
4
Calories
453
Total fat
12g
Total carbohydrates
72g
Total protein
17g
Sodium
1700mg
Cholesterol
0mg
You might also like