Simple No Chick’n Vegan Enchilada Casserole #oilfree #wheatfree #veganrecipe

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Fully Loaded NO Chick’n Enchilada Casserole

CHECKOUT THE FULL VIDEO HERE: https://youtu.be/UFENGTpdu9Q

INGREDIENTS

18 small Organic Oil-free Corn tortillas
1 ½ cups (1 can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
Vegan Cheese sauce (See link in video)

Mexican-Style Veggie Mushrooms:

5 cups of Lions Mane, Oyster or other mushrooms of choice broken/cut into pieces
2 tbls coconut aminos
2 tsp garlic granules
2 tsp paprika
1 tsp onion granules
½ tsp smoked paprika
1 tsp dried oregano
1 tsp cumin powder
½ tsp salt

Heat cast iron or stick free skillet to medium-high heat. Add mushrooms. Use “pressing technique” as shown here. https://youtu.be/UFENGTpdu9Q?si=A7uF0gQgVcdATcmf

Once most of the water has cooked off, add spice mixture and continue to cook for 2-3 minutes.

Enchilada Sauce:

3 tablespoon ground chili powder
3 teaspoon ground cumin
1.5 teaspoon garlic powder
1.5 teaspoon dried oregano
1.5 teaspoon salt, or to taste
⅓ cup tomato paste
7 cups vegetable broth
3 teaspoon apple cider vinegar
Black pepper, to taste
Optional: 1/2 tsp cinnamon

Whisk spices tomato paste, broth and ACV over medium high heat. Allow to simmer 10 minutes or until reduced and slightly thickened.

18 small Organic Oil-free Corn tortillas
1 ½ cups (1 15 oz can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
HV Cheese sauce (See link in video)

In a 9×13 pan start by adding a small amount of sauce to the bottom of your pan. Use 6 small (or fewer large ones) tortillas to create a layer. Use half of your cut veggies and mushrooms to cover your layer, then add sauce and HV cheese and cover with another 6 tortillas. Use the rest of your veggies and mushrooms, add sauce and HV cheese. Finally, top with the last of your enchilada sauce and HV cheese sauce.

Bake @ 350 F for covered for 15 minutes, then uncovered and bake for another 10 minutes.

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25 thoughts on “Simple No Chick’n Vegan Enchilada Casserole #oilfree #wheatfree #veganrecipe”

  9. I'm a Mexican girl, I don't have issues with this being vegan. The mushroom and veggie mix looks good! The only edits I would make would be to dip each tortilla in the red chili, put the sauce in the layers inside but use some kind of shredded, melting vegan cheese on top. That would look more authentic and not so cheese sauce heavy on top. This looks like a fun vegan option that appeals even to non vegans.

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  16. Oh my Gawd, I can’t stand it, that l👀ks soooo G😋😋D!!! If I could just get a bite through the screen!!! I’m gonna try it, I have some of the ingredients gotta get the rest. Thanks again for another delicious choice!!!

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