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Craving Mexican food but don’t want to go to all the effort of making enchiladas? This easy casserole dish is one of my favorites. It also re-heats fantastically for weekly lunches.
Wheat/Dairy-Free Vegetarian Enchilada Casserole
9 x 13 glass baking pan
9 corn tortillas (small)
1 15 0z. can enchilada sauce
1 15 oz. can black beans
1 15 oz. can vegetarian refried beans
1 avocado, chopped
1 c salsa
2 c almond cheese or non-dairy cheese of your choice, grated
1 c cherry tomatoes, chopped
1 small onion, chopped
Lightly heat both sides of tortillas – either via microwave or on stovetop. Heat enchilada sauce, black beans and refried beans on low heat in seperate pans. Dip tortillas in enchilada sauce, both sides. Lay in glass pan. Top with beans, and a handful of avocado, salsa, cheese, tomatoes and onion. Layer with tortillas, followed by beans and veggies and another layer of tortillas. Pour remaining sauce over top of casserole. Top with grated cheese. Add green onions on top for aesthetics. Bake 30 minutes at 350 degrees.