Vegan Enchilada Casserole | Vegan Recipe| Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Name: Vegan Enchilada Casserole | Vegan Recipe| Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 tbsp oil; 1 package Beyond Steak®; 1 large bell pepper, thinly sliced; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; ½ tsp ground cumin; ½ tsp ground paprika; 2¼ cups enchilada sauce; 18 corn tortillas; 3 cups (2, 15 oz cans) low-sodium black beans, drained and rinsed; 1½ cups shredded plant-based cheese; Red onion, diced, for topping; Avocado, sliced, for topping; Jalapeños and cilantro for garnish

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Prep Time: 15

Cook Time: 45

Servings: 6

Vegan Enchilada Casserole | Vegan Recipe| Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Instructions

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Step 1

1. Preheat the oven to 350 F.

Step 2

2. Add 1 tbsp of oil in a medium non-stick skillet over medium heat. Add frozen Beyond Steak and cook for 5 minutes, stirring frequently. Set aside.

Step 3

3. To the same pan, add remaining oil. Add bell pepper and onion. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.

Step 4

4. Add the Beyond Steak, sauteed vegetables, beans and cheese to the corn tortillas and roll into enchiladas. Cover the bottom of a 9×13 baking dish with the enchilada sauce. Add the fajitas, more enchilada sauce, plant-based cheese and bake for 45 minutes.

Step 5

5. Top with red onion, avocado, jalapeños and cilantro.

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