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Description
A hearty and flavorful vegan enchilada bake packed with plant-based protein and spices. Perfect for a weeknight dinner or meal prep.
Ingredients
- 2 cups cooked black beans
- 1 cup cooked brown rice
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt to taste
- 8 corn tortillas
- 1 cup vegan cheese shreds
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, sauté onion, bell pepper, and garlic until softened.
- Add black beans, rice, corn, diced tomatoes, and spices. Cook for 5 minutes.
- Spread 1/4 cup enchilada sauce in a baking dish.
- Layer 4 tortillas, half the filling, and 1/4 cup sauce. Repeat layers.
- Top with remaining tortillas, sauce, and vegan cheese.
- Bake for 20-25 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For extra protein, add tofu or tempeh.
- Can be made ahead and refrigerated before baking.
- Leftovers keep well for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican