Description
A hearty and healthy vegan casserole packed with black beans, colorful vegetables, and creamy avocado crema, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels, fresh or frozen
- 2 cans black beans (15 oz each), drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups vegan enchilada sauce
- 12 small corn tortillas
- 2 ripe avocados
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1/4 cup unsweetened non-dairy yogurt
- 1/2 teaspoon salt
- 2 to 3 tablespoons water
- Fresh toppings: chopped cilantro, sliced jalapeños, diced tomatoes, lime wedges
Instructions
- Preheat your oven to 375°F.
- Lightly grease a 9×13-inch baking dish with oil or cooking spray.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent.
- Stir in the minced garlic, diced bell pepper, and diced zucchini. Sauté for about 5 minutes until tender.
- Add the corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 2 to 3 minutes until combined.
- Pour 1/2 cup enchilada sauce into the baking dish and cover with 4 tortillas.
- Spread half of the black bean mixture over the tortillas and drizzle with another 1/2 cup enchilada sauce.
- Layer another 4 tortillas, spread remaining mixture, and drizzle with another 1/2 cup sauce.
- Arrange the last 4 tortillas on top and pour remaining enchilada sauce over everything.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
- Prepare the avocado crema by blending avocados, cilantro, lime juice, yogurt, salt, and beans.
- Let the casserole cool for 5 minutes before slicing. Serve topped with avocado crema and fresh garnishes.
Notes
You can prepare the enchiladas a day ahead and refrigerate. Add extra baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg