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. 1409631 Upgrade to a paid membership 1520 to unlock all instructions 57563
  3. 9608657 Upgrade to a paid membership 14802 to unlock all instructions 2359
  4. 8780749 Upgrade to a paid membership 84894 to unlock all instructions 15004
  5. 5037490 Upgrade to a paid membership 21739 to unlock all instructions 28219
  6. 8424712 Upgrade to a paid membership 78897 to unlock all instructions 95787
  7. 2676748 Upgrade to a paid membership 81848 to unlock all instructions 11080
  8. 268476 Upgrade to a paid membership 487 to unlock all instructions 40357
  9. 4841635 Upgrade to a paid membership 23065 to unlock all instructions 58559

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. 2404906 Upgrade to a paid membership 8271 to unlock all instructions 61512
  3. 511875 Upgrade to a paid membership 34745 to unlock all instructions 86033

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