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Vegan Enchilada Noodles Casserole on a blue plate topped with slices of avocado

Enchilada Noodles

Enchiladas meet kid food for this veggie filled vegan enchilada casserole. Easy to throw together, healthy and super flavorful!
Course Main Course
Cuisine Mexican
Keyword Enchilada Bake, Mexican Bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings (9 x 13 pan)
Calories 453 kcal
Author Sophia DeSantis

Ingredients

Optional Sides:

US Customary - Metric

Instructions

  1. Preheat oven to 350F (180C)

  2. Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.
  3. Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. 
  4. Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle.
  5.  If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.
  6. Slice the tortillas into 1/2 inch strips. Add to the bowl.
  7. Add the enchilada sauce to the bowl and mix everything until combined well.
  8. Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350F (180C) for 25-30 minutes or until bubbling.

Recipe Notes

Nutrition Facts
Enchilada Noodles
Amount Per Serving
Calories 453 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 1700mg71%
Potassium 985mg28%
Carbohydrates 72g24%
Fiber 18g72%
Sugar 11g12%
Protein 17g34%
Vitamin A 2535IU51%
Vitamin C 41.3mg50%
Calcium 169mg17%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.