Vegan Baked Enchilada Casserole

This lovely casserole is so simple and less than ten ingredients, its simple and so delicious. Layers of corn tortillas, refried beans, enchilada sauce, diced tomatoes, corn, and fresh cilantro will make smiles all around the table.

In this recipe I made it vegan, feel free to make this your own and add extras like cheese, or shredded chicken, any adaptation you like. It’s a great base recipe, so get creative and make it your own!

Yield: 8-10 servings

Ingredients:

8-10 corn tortillas

2 cups of cooked rice ( white, brown, Spanish, jasmine, any kind you like)

1 x 14 oz. can of refried beans

1 cup of corn

1 x 14 oz. can of diced tomatoes

2 tsp. cumin

fresh cilantro

Preparation:

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enchilada casserole

Preheat the oven to 350*F.

Wash the cilantro and pat dry. Remove the leaves and set aside.

In a baking dish 8 x 11 inches add the ingredients in two sets of layers so split all the ingredients into two portions.  Take a little of the enchilada sauce and brush the baking dish.

In single layers: start with the corn tortillas, refried beans, rice, corn, diced tomatoes, enchilada sauce, cumin, and cilantro. Repeat the layers one more time and bake in the oven for 45-60 minutes, and serve.

Let me know what you think in the comments below and Happy cooking!

xoxo- Julie