Vegan Cheesy Enchilada Casserole

November 21, 2014

Another one-pot wonder, the casserole has a spot in my heart, for quick, easy and filling. I also love the way leftovers reheat so easily. I found this recipe here and made it vegan using my favorite go to vegan substitutes.

1 package Gardein beefless ground
1 large onion, chopped
2 1/2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 corn tortillas (8 inches)
1 1/4 cups of frozen corn
3/4 cup sour cream
2 cups Daiya PepperJack cheese
Garnish: shredded lettuce, sour cream, pickled jalapenos, scallions, cilantro

In a large skillet, cook Gardein and onion over medium heat until onion is translucent. Stir in the salsa, beans, corn, sour cream, taco seasoning and cumin. Spoon a generous layer of meat mixture on bottom...
See the full directions on my site

Nutritions

Calories
1324

Sodium
880mg
36% DV

Fat
39g
61% DV

Protein
38g
77% DV

Carbs
159g
54% DV

Fiber
25g
102% DV