• Payton Pinsky

Enchilada Casserole | Vegan Mexican Food


Sometimes you just take some random items in your kitchen, throw them together, and end up with a masterpiece. This is what happened to make me create this enchilada inspired casserole. A perfect cheat meal for those who love Mexican food as much as I do. Let's get cooking!


Ingredients: 1 14oz Can Red Enchilada Sauce (Can home make if you have a good recipe)

Small Tortilla Shells

Tortilla Chips of your Choice

1 14oz Can Re-fried Beans

1 Medium Sweet Potato (peeled and diced)

1 14oz Can Black Beans

1 Medium Onion

1 Large Tomato OR 1 14oz Can Diced tomatoes (drained)

Taco Seasoning

Cumin

Garlic Powder

Cilantro

Lime Juice

Optional: Avocado to eat fresh with your serving

  1. Preheat oven to 350 Degrees F.

  2. Layer your dish with enchilada sauce. Next, add a layer of tortilla shells. Layer with re-fried beans, black beans, sweet potato, onion, and tomatoes. Season this layer with the above seasonings and a squirt of lime juice.

  3. Repeat step one to add your second layer. Top with crushed tortilla chips and more seasonings.

  4. Bake for 30 minutes. Let cool for 5 minutes before serving. Enjoy!

Suggested sides: Fresh avocado or Mexican style rice.

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