Vegan Enchilada Casserole (Gluten Free)
This vegan enchilada casserole layered with vegan taco meat, veggies and smothered with enchilada sauce and cheese. A perfect weeknight meal!
Servings 8
Calories 329kcal
Ingredients
- 18 corn tortillas , I use Mi Rancho brand
- 3 cups vegan taco meat
- 2 cups cauliflower rice , I use frozen
- 2 cups red enchilada sauce , can make your own or use store bought
- 1 cup vegan cheese sauce , can sub with store bought cheese
- ½ cup sliced green onions
- ¼ cup chopped cilantro
Instructions
- Preheat the oven to 350 F/175 C
Layer the ingredients in a 9 x 13 baking dish as follows:
- ½ cup enchilada sauce
- 6 corn tortillas
- 3 cups vegan taco meat
- 1 cup vegan cheese sauce
- 6 corn tortillas
- ½ cup enchilada sauce
- 2 cups cauliflower rice
- 6 corn tortillas
- 1 cup enchilada sauce
- ½ cup sliced green onions
- ¼ cup chopped cilantro
- Bake for 25 minutes. Allow to cool a bit, then top with toppings of choice and devour!
Notes
- To make this super fast and easy use store bought ingredients.
- If you use fresh cauliflower rice instead of frozen the texture of the end result may vary slightly but it will still be great.
- Customize with whatever toppings you prefer.
- Nutrition info is for the base casserole only without the toppings.
- If you make all homemade ingredients at the same time it will take you longer, I suggest making them ahead of time or using store bought if you want it fast.
Nutrition
Calories: 329kcal | Carbohydrates: 61g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 506mg | Potassium: 605mg | Fiber: 11g | Sugar: 10g | Vitamin A: 16810IU | Vitamin C: 34.3mg | Calcium: 103mg | Iron: 1.6mg