I know I say my recipes are great all the time, but I’m going to say the same thing about this Enchilada Casserole Supreme. I’ve been making a simplified version of this for years, based off of a recipe in Dr. Joel Fuhrman’s Eat to Live book. I’ve served it to family, friends, and even non-veggie-eating teenagers with rave reviews. And now, finally, I’ve improved upon it and published it so all of you can try it, be nourished, and hopefully love it as much as I do!
Don’t be daunted by the long ingredient list! Most of the ingredients simply require opening a can, jar, or bag and adding the contents to the pot. Only a few of the ingredients require chopping. The cashew sour cream is optional if you don’t feel like dirtying your blender — you can even use store-bought sour cream (preferably vegan) or just chopped avocado as your topping.
One of the things I love about this enchilada casserole, besides how tasty and comforting it is, is that it’s a complete meal full of a variety of colorful vegetables, legumes, and greens. Top each serving with cubed avocado and/or cashew cream, and you get your healthy fats in there too!
Even though this enchilada casserole is packed with a large variety of vegetables, colors, and textures, Abby loved it! Picky husband is a texture guy, so he tolerated this dish more than loved it. He did admit that it tastes good though, so I’ll take it! I served the leftovers to my parents during their visit, and they cleaned their plates and went back for seconds. Honestly, I could eat this casserole every week. I crave it!
To assemble this casserole, think of a lasagna made with corn tortillas instead of pasta. I start by cutting the whole stack of small tortillas in half, then place the flat edges against the sides of the casserole dish and fill in the empty spaces until completely covered with tortillas. Spoon and spread half of the veggie mixture over the layer of tortillas, then repeat with another tortilla layer, a sprinkle of vegan cheese shreds, and the rest of the veggie mixture. Top with a final tortilla layer, spread with enchilada sauce, and sprinkle with more vegan cheese, if desired. Now you’re ready to bake!
- ½ red onion, chopped
- 3-4 garlic cloves, minced
- ½ large red bell pepper, chopped
- 1 medium zucchini, chopped
- 4 oz. crimini or white mushrooms, chopped
- 1 cup salsa, mild or medium
- 1 tsp. ground cumin
- ½ tsp. chili powder
- ½ tsp. paprika
- 2 cups baby spinach, roughly chopped
- 1 15-oz can black beans, drained
- 1 15-oz can pinto beans, drained
- 1 cup corn, frozen or canned
- Salt & black pepper to taste
- 1 11-oz package small corn tortillas, cut in half
- ~ 1 cup vegan cheese shreds (optional)
- 1 cup enchilada sauce (I use Frontera red enchilada sauce)
- To Serve:
- 1 cup cashew sour cream (See note)
- Cubed avocado
- Fresh cilantro
- Preheat oven to 350 degrees F.
- Add ¼ inch of water to a large sauce pan and cook onion, garlic, and red pepper over medium heat until translucent, 5-7 mins. Add the zucchini and mushrooms and cook another 5 mins until veggies are soft.
- Stir in the salsa, cumin, chili powder, and paprika. Add the spinach and stir to wilt, then add the beans and corn, stirring to reheat. Taste for seasoning and add salt and pepper, if needed. Remove from heat and set aside.
- Line the bottom of a large casserole dish with a single layer of tortillas, placing the flat cut edges against the sides of the dish, slightly overlapping the tortillas until no holes remain. Top tortilla layer with half of the veggie mixture, then place another layer of tortillas on top of that. Sprinkle with vegan cheese (if desired), then spread out the rest of the veggie mixture on top of that. Finally, add one more layer of tortilla, spread the enchilada sauce on top of it so no dry spots remain, then sprinkle with more cheese shreds.
- Cover with foil and bake 20 mins. Uncover and bake another 10 mins.
- Serve topped with a drizzle of cashew sour cream, cubed avocado, and/or fresh cilantro.
This casserole freezes well, so try making two at once so you have one for later!
I hope you and your family enjoy this enchilada casserole supreme as much as I do! Let me know if you try it!
♥ ♥ ♥
Also try my Mexican Tortilla Soup!
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