Back
Recipes / Dinner

Vegan Enchilada Casserole

Plan This Recipe Print

Vegan Enchilada Casserole

Heather
The Cook
6 Servings
11 Ingredients
4 Comments

This vegan enchilada casserole is hearty enough to satisfy even the biggest meat-lover!

Read More
6 Servings
11 Ingredients
4 Comments

Ingredients

  • 1 cup Fusilli Pasta
  • 1 teaspoon Olive Oil
  • 1 ¼ cups dice Onion
  • ⅛ cups seed and dice Jalapeño
  • 1 ½ cups dice Bell Pepper, Green
  • 2 tablespoons Taco Seasoning
  • 15 ounces drain and rinse Black Beans, Canned
  • 2 cups Red Enchilada Sauce
  • ½ cups Cheddar Cheese, Shredded, Dairy Free
  • 1 cup slice Green Onion (Scallion)
Serving Day Ingredients
  • 1 ½ cups crush Tortilla Chips

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Prepare pasta according to package directions.
  2. 7097508 Upgrade to a paid membership 33922 to unlock all instructions 9158
  3. 8674056 Upgrade to a paid membership 20662 to unlock all instructions 91482
  4. 8475416 Upgrade to a paid membership 3068 to unlock all instructions 24541
  5. 2708239 Upgrade to a paid membership 52006 to unlock all instructions 21056
  6. 6691260 Upgrade to a paid membership 48966 to unlock all instructions 99007
  7. 7646706 Upgrade to a paid membership 47189 to unlock all instructions 43097
  8. 4274992 Upgrade to a paid membership 3720 to unlock all instructions 33123
  9. 1598951 Upgrade to a paid membership 17985 to unlock all instructions 56625

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 7812209 Upgrade to a paid membership 31976 to unlock all instructions 32195
  3. 67223 Upgrade to a paid membership 32193 to unlock all instructions 10756

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare pasta according to package directions.
  2. In a large skillet over medium heat, heat olive oil and saute onion, jalapeno, and bell peppers until soft, about 7 minutes.
  3. Add taco seasoning, black beans and 1/2 of enchilada sauce.
  4. Mix well and cook for another 5 minutes.
  5. Drain and rinse pasta with cold water. Set aside.
  6. Stir in cheese, pasta and green onion.
  7. Spread 1/2 of remaining enchilada sauce on bottom of 9×13 dish.
  8. Empty skillet into casserole dish. Spread remaining enchilada sauce on top.
  9. Bake at 350 degrees for 15-20 minutes.
  10. Top with crushed chips, just before serving so the chips don’t get soggy.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
321
Total Fat
8g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
1401mg
Total Carbohydrates
53g
Fiber
6g
Sugar
10g
Protein
9g
WW Freestyle
8

Categories

plant-based, shellfish-free, fish-free, vegan, vegetarian, dairy-free, nut-free, winter, fall, spring, egg-free

Categories

plant-based, shellfish-free, fish-free, vegan, vegetarian, dairy-free, nut-free, winter, fall, spring, egg-free

4 Comments

Join the discussion

  1. Hi. Your instructions under the freezer portion need to be fixed. It reads that you should rinse the taco seasoned bean mixture in cold water when its really the pasta that needs to be rinsed. Otherwise it is a great recipe. Our family loved it!!!

    Reply

    1. Thanks for bringing this to our attention. It’s been passed along to the MenuBuilder team for correction.

      Reply