VEGETARIAN ENCHILADA CASSEROLE

22 mins
Serves 1
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Directions

  1. 1Prepare meatless crumbles according to package instructions.
  2. 2Sauté veggies: heat 2 tablespoons of oil in a pan. Add 1 diced onion, 1 diced red bell pepper, and 1 minced jalapeño. Sauté until softened.
  3. 3Add 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cayenne, 1 teaspoon ground cumin, and 1 teaspoon salt to the veggies and stir to combine.
  4. 4Stir in 1 (15oz) can of black beans and 1 (15oz) can of sweet corn.
  5. 5Add the prepared meatless crumbles and 2 cups of spinach to the pan and stir until spinach is wilted.
  6. 6In a 9x13 casserole pan, layer enchilada sauce, the veggie/crumbles mixture, tortillas, and shredded Mexican cheese. Repeat layers.
  7. 7Bake at 400°F (200°C) for 20-22 minutes.
  8. 8Top the baked casserole with jalapeño slices, avocado slices, chopped cilantro, and diced red onion.
  9. 9Serve and enjoy!

Ingredients

  • meatless crumbles
  • 2 tbsp oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 15oz can black beans
  • 1 15oz sweet corn
  • 2 cups spinach
  • enchilada sauce
  • tortillas
  • shredded mexican cheese
  • jalapeño slices
  • avocado slices
  • chopped cilantro
  • diced red onion

Equipment

pan9x13 casserole pan