Go Back
Print
Recipe Image
–
+
servings
Print
Vegan Enchilada Casserole
Course
Main Course
Cuisine
Mexican
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
Cook Time
25
minutes
Prep ahead time
1
hour
20
minutes
Total Time
35
minutes
Servings
8
Calories
329
kcal
Author
Sophia DeSantis
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
To top:
Shredded lettuce
Guacamole
salsa
US Customary
-
Metric
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. Making your own is healthier and tastier however.
If you use fresh cauliflower rice instead of frozen 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.
Time includes the prep for making all homemade ingredients, if you buy them it takes about 10 minutes to prep and 25 to bake.
Nutrition
Calories:
329
kcal
|
Carbohydrates:
61
g
|
Protein:
10
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
506
mg
|
Potassium:
605
mg
|
Fiber:
11
g
|
Sugar:
10
g
|
Vitamin A:
16810
IU
|
Vitamin C:
34.3
mg
|
Calcium:
103
mg
|
Iron:
1.6
mg