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–+ servings

Easy Vegan Enchilada Casserole

This easy enchilada casserole is a complete meal and can be whipped up in just under an hour - maybe shorter if you have the rice prepped! 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 large servings

Ingredients

  • 1 - 1 ½ cups pinto, black or refried beans
  • 1 cup enchilada sauce - recipe
  • 1 ½ cups of fresh or frozen organic spinach
  • 1 ½ cups spanish rice
  • 8 corn tortillas
  • ½ cup green hatch chiles, diced or sliced
  • handful of shredded vegan cheese (optional)

Instructions

  • Rice: For ease, you could use a boxed spanish rice or make you own very easily as well. For DIY rice, follow this recipe.
  • Preheat oven to 400 degrees.
  • Whip up your easy enchilada sauce. Recipe here. Or you could use store bought.
  • Start layering your casserole. Tear the corn tortillas in half, and layer them so that the long edge goes along the edge of the dish. Add four halves to each layer, as shown in a photo in this post. Then add your beans, smooth them out. Top the beans with a layer of tortillas (4 halves a gain). Next add the spinach and another layer of tortillas. finally, add a layer of rice, another layer of tortillas, the red enchilada sauce, optional cheese and the hatch chiles on top.
  • Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil for the last 2-3 minutes of baking. Allow the casserole to cool at least 15 minutes before scooping and serving.
  •  Serve with optional cashew sour cream and guacamole or avocado on the side.