Cinco de May is just around the corner, but this Enchilada Casserole recipe is great any time of the year! You know it's good when my husband says it's one of the best, yet!
What's fun about this plant based enchilada casserole dish is that you can mix it up with whatever vegetables you love. For this, I choose cauliflower and since I was low on veggies, used some frozen peas I had on hand.
The cheese sauce is from the Chili Cheese Dip recipe and it takes the place of regular cheese here. It's excellent on it's own as a dip, too.
You can substitute the homemade enchilada sauce for store-bought, if you prefer, but this is a quick version. The chipotle peppers are very spicy, so be careful. This cauliflower enchilada casserole does have some kick, but not so much that it burns.
Plant-based Mexican style recipes to try:
I love that this plant based mexican lasagna is so versatile. The vegetables I chose for this bake make it a hearty, spicy meal.
Assembling Your Vegan Enchilada Casserole
Gather your ingredients and start by mixing your taco seasoning together. Then, add the 1/2 inch pieces of cauliflower on a baking sheet. Bake for 20 minutes. In the meantime, work on your plant based cheese sauce and enchilada sauce.
Your almonds should soak for at least an hour. (see recipe card for measurements)
Add your ingredients to blender:
- soaked almonds
- almond milk
- nutritional yeast
- bell pepper
- chili powder
- salt (optional)
Add the taco seasoning and blend until smooth. Pour in a small dish and set aside.
- canned tomatoes
- ground cumin
- dried oregano
- canned chipotle chilies in adobo sauce
Saute onion in water until tender. Add garlic, cumin and oregano for about a minute. Add this mix to your blender with the chipotle chilies with 2 tablespoons of the adobe sauce, and the canned tomatoes. Puree and add to sauce pan. Simmer this enchilada sauce for a few minutes. Set aside.
When eating a plant based diet, we try to stay away from oil. For this cauliflower enchilada bake, you can either spray your baking dish, or as suggested, line the dish with parchment paper.
You should now have your layers spread out to being building this vegetarian enchilada casserole:
- roasted cauliflower
- frozen peas
- "cheese" sauce
- enchilada sauce
Add 1/3 cup enchilada sauce to bottom of pan and spread evenly. Take four tortilla shells and cover the bottom. You can break the pieces up to get good coverage of the bottom of the pan.
Now, add 1/2 of the roasted cauliflower, 1/2 of the peas and some olives. Take a 1/2 of the cheese sauce and pour over the veggies. Add another layer of tortilla shells. Repeat this layer again, topping with the final layer of shells. Pour over the remaining sauces.
Bake this casserole at 350 degrees for about 25 minutes until heated through.
Try a bit of vegan sour cream, avocado and cilantro on top and serve!
This enchilada casserole has the flavor of Mexican food with the addition of vegetables. It is a great plant-based meal to serve to guests or as a family dinner. Be sure to add it to your weekly meal plan!
I'd love to hear your feedback in the comments below for this Enchilada Casserole recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking