Ingredients and Weight:
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 1 cup vegan sour cream (made with cashews)
- 1 cup vegan cheese (made with soy or coconut)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 out of 5 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat a little olive oil over medium heat. Sauté the onion and garlic until softened.
- Stir in the beans, corn, tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Spread a thin layer of the bean mixture in a 9x13 inch baking dish.
- Top with the corn tortillas.
- Spread the remaining bean mixture over the tortillas.
- Top with the vegan sour cream and cheese.
- Bake for 30 minutes, or until hot and bubbly.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 10g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 20g
Dish Characteristics:
- Rich and flavorful
- Creamy and cheesy
- Easy to make
- Can be served with additional toppings such as guacamole, salsa, or cilantro
User Comments:
- "This is my favorite vegan enchilada bake recipe! It's so easy to make and always a crowd-pleaser."
- "I love the creamy texture and the rich flavor. It's the perfect comfort food."
- "I'm not vegan, but I still love this dish. It's a great way to get my veggies in."
Special Precautions and Tips:
- Make sure to use gluten-free tortillas if serving to guests with gluten intolerance.
- To make this dish even richer, use a combination of vegan sour cream and vegan cream cheese.
- Serve with a side of rice and beans for a complete meal.
