Very Veggie Lazy Layered Enchilada Casserole (vegan, gluten free)

This is one of my family’s favourite meals! We’ve been devouring this recipe weekly for the last three months!

Regardless, this recipe is full of flavour and will leave you feeling nourished and energized as it does not combine large amounts of animal protein and carbs. Ever feel sluggish, sick, and tired after a large meal? It could be because you ate too many carbs with protein at the same time which don’t digest well together. You won’t have that problem after eating this.

What I love about this meal is that it is so jam packed with veggies! When you have all of your ingredients prepped and laid out on the counter you will wonder if it is even possible to fit them into one casserole dish, let alone one meal.

Layering the filling, sauce, and tortillas in a casserole dish will save you time so you don’t have to fuss over forming them into rolls, or deal with split and cracked tortillas.

First you will want to make the sauce and set aside for assembling the casserole.

INGREDIENTS (Sauce)

  • 3 Tbsp tomato paste

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 tsp ground black pepper

  • pinch of cinnamon

  • 2 cups vegetable broth

  • 1 tsp apple cider vinegar

Whisk all ingredients together in a bowl and set aside.


INGREDIENTS (Enchilada)

  • 1 jar salsa, I like to use green tomatillo salsa

  • 2 cups enchilada sauce from above recipe

  • 1 red onion, chopped

  • 3 cloves garlic, pressed or minced

  • 2 bell peppers, chopped

  • 1 small head of cauliflower, cut into florets and blended to a coarse meal in a food processor

  • 1 tsp cumin

  • 5 cups kale or spinach, chopped

  • 2 cans (15oz) black beans, drained and rinsed

  • 1 tsp salt

  • 1/4 tsp ground black pepper

  • 5 brown rice tortillas trimmed to fit your casserole dish. Or use ezekiel tortillas if not going for gluten free.

  • Chopped cilantro and fresh avocado slices for serving

PREPARATION

  1. Preheat oven to 400°F. Lightly grease a large 8” diameter casserole dish. Trim tortillas if needed to fit the casserole dish and set aside.

  2. In a large skillet over medium heat, warm 2 Tbsp olive or avocado oil. Add the onions and sauté until almost translucent. Add the garlic and cook for 1 more minute.

  3. Add the ground or “riced” cauliflower, bell pepper, and salsa. Give it a stir to combine, then cover and let cook for 6-8 minutes.

  4. Add black beans, salt, spices, and greens and cook until greens are wilted down.

  5. To assemble, put a half ladle of sauce in the bottom of the casserole dish. Then place a tortilla on top of it. Top the tortilla with a few spoonfuls of the filling to make a thin layer. Place another tortilla on top, followed by sauce, and then filling. Continue creating layers until you have reached the top of your casserole dish.

  6. Place the lid on your casserole dish and bake for 20-30 minutes.

  7. Remove from oven. To serve, cut pie shaped slices and top with chopped cilantro and avocado slices. Enjoy!


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