Black Bean Vegan Enchilada Casserole
This is the best vegan enchilada casserole. You can choose to layer it or roll it into an incredible vegan enchilada recipe. Either way this black bean enchiladas recipe is an easy meal the whole family will love! Instead of relying on dairy, this enchilada bake achieves a luxuriously creamy taste by incorporating pumpkin. Teaming up with black beans, poblano peppers, and onions, it's layered with corn tortillas, enchilada sauce, and a luscious cashew cheese sauce, then baked to perfection.
Servings 8
Calories 237kcal
Ingredients
- 1/2 onion, chopped
- 1 poblano pepper, chopped
- 1 garlic clove, minced
- 1 15 oz can black beans, rinsed and drained
- 1 cup pumpkin puree I used organic canned pumpkin
- 8 corn tortillas
- 1 1/2 cups enchilada sauce
- cashew cheese
- cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds. optional
Seasonings
- 2 tsp chili powder Omit seasonings and use this Copycat Old El Paso Taco Seasoning https://intentionallyeat.com/copycat-old-el-paso-taco-seasoning-recipe-healthy/
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Preheat oven to 350℉.
- In a large skillet, add 2 Tbsp of water and saute diced onion, poblano pepper, and minced garlic over medium heat for 4-5 minutes, adding more water as necessary to keep it from burning.
- Add black beans, pumpkin puree, and seasonings. Stir to combine and heat through 4-5 minutes. Remove from heat.
- In an 8x8 baking dish, pour 1/4-1/2 cup of enchilada sauce to cover the bottom.
Traditional Enchiladas
- Assemble the enchiladas by evenly dividing the bean mixture into each of the tortillas. Roll the enchilada and place seam side down in baking dish. Pour remaining enchilada sauce over the rolled enchiladas.
- Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
- Top with cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds. and enjoy!
Vegan Enchilada Casserole
- Add the first layer of tortillas, top with half of the black bean mixture, drizzle with cashew cheese, and with a little more enchilada sauce. Add a second layer of tortillas, the rest of the black bean mixture, another drizzle of cashew cheese, and a little more enchilada sauce. Add the final layer of corn tortillas, then cover in the rest of the enchilada sauce.
- Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
- Remove foil and top with cashew cheeze. Bake for 5 minutes longer.
- Top with cilantro, green onions, jalapenos, vegan cheese, vegan nacho cheese sauce, vegan sour cream, fresh tomatoes, black olives, avocado slices, and/or pumpkin seeds. and enjoy!
Notes
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Nutrition
Serving: 1 serving | Calories: 237kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Fiber: 10g