Easy Vegan Enchilada Casserole with Green Sauce

Step 1

Preheat oven to 350 degrees Fahrenheit (176 Celsius). Heat vegetable broth over medium heat in large fry pan or wok. Add spinach and saute until almost wilted. Remove, drain and pat dry with paper towels. Set aside.

Step 2

In same pan, heat 1 teaspoon olive oil.

Step 3

Add onion and garlic and saute until onion is translucent.

Step 4

Add bell peppers, corn and jalapeno. Stir until all vegetables are evenly coated with olive oil. Saute until almost tender.

Step 5

Stir in cumin, chili powder, smoked paprika, sea salt and black pepper. Saute for 2 minutes. Remove from heat. Set aside.

Step 6

Thinly coat bottom of 9x13 casserole dish with enchilada sauce.

Step 7

Place layer of tortillas on top of sauce, side by side.

Step 8

Add layer of re-fried beans.

Step 9

Add some spinach.

Step 10

Add black beans.

Step 11

Add half the vegetables with spices.

Step 12

Add layer of vegan cheese shreds.

Step 13

Repeat above steps 1-7 to create middle layer. If counting calories and prefer less fat, omit cheese in this layer or all together.

Step 14

Top with another layer of tortillas.

Step 15

Add some sauce.

Step 16

Finish with final layer of vegan cheese.

Step 17

Bake for 30 minutes. During last 5 minutes, increase heat to broil and remove just as soon as sides start to bubble and top layer is slightly browned. Watch carefully so as not to burn.

Step 18

Remove from oven and allow to cool for 5 minutes or more before slicing, plating and topping with your favorite garnishes.