Vegan Enchilada Casserole

I made this for lunch this week while my family is on vacation at the beach, but left out the jalapenos because anything that is the least bit “spicy” will not get eaten.  It was a cinch to throw together, and a huge hit (even with the meat lovers!) We came in from the beach, refueled with lunch and got right back outside. This casserole is perfect as a main dish, but would be a great side dish to grilled chicken for non-vegetarians/vegans.

Vegan Enchilada Casserole

Author/Source:

Heather @ Onceamonthmom.com, adapted from Oh She Glows

Ingredients:

• 8 ounces fusili pasta
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 3 medium bell peppers (any color), chopped
• 1 medium jalapeno, seeded and chopped
• 2 Tablespoon taco seasoning
• 15 ounces canned black beans, drained and rinsed
• 2 cups enchilada sauce
• 0.5 cup shredded non-dairy cheese
• 1 cup chopped green onion
• 1.5 cups crushed tortilla chips, for serving

Directions:

Prepare pasta according to package directions. Drain and rinse with cold water. Set aside. In a large skillet over medium heat, heat olive oil and saute onion, jalapeno, and bell peppers until soft, about 7 minutes. Add taco seasoning, black beans and 1/2 of enchilada sauce. Mix well and cook for another 5 minutes. Stir in cheese, pasta and green onion. Spread 1/2 of remaining enchilada sauce on bottom of 9×13 dish. Empty skillet into casserole dish. Spread remaining enchilada sauce on top and add extra cheese if desired. Bake at 350 degrees for 15-20 minutes. Top with crushed chips, just before serving so the chips don’t get soggy. Serve with avocado, salsa and sour cream, if desired.

Freezing Directions:

Prepare as directed above, but DO NOT bake. Label and freeze. To serve: Thaw. Preheat oven to 350 degrees. Bake for 15-20 minutes. Top with crushed chips before serving and serve with avocado, salsa and sour cream if desired.

Servings: 6

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Friday, October 12th, 2012 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.