Recipes / Dinner

Vegan Enchilada Casserole

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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

  • Foils
  • Labels

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.
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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
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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.

Categories

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

Categories

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

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