Enchilada Lasagna (Vegan and Gluten-Free)

Serves 9

1 medium onion, diced
1 medium sweet potato, peeled and diced
1 medium red or yellow potato, peeled and diced
1 bell pepper, chopped
4 cups spinach, chopped
1 cup frozen corn, thawed
1 (15)oz can black beans, drained and rinsed
3 cups enchilada sauce, seperated
2 tablespoon nutritional yeast
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon chili powder
16 corn small corn tortillas
1 lime
Fresh cilantro, for serving

Preheat the oven to 350 degrees.

Heat 2 tablespoons of water in a large skillet. Add in the onion and potatoes, cover and cook, stirring occasionally, until the potatoes are tender. If they start to stick to the pan, add more water one tablespoon at a time. Add in the bell pepper, spinach, corn, and black beans. Cook until the vegetables are warmed through.

Pour in 2 2/3 cups of the enchilada sauce and the nutritional yeast, cumin, coriander, garlic powder, chili powder, and salt to taste.

In the bottom of a 10×10 casserole dish spread out the remaining 1/3 cup enchilada sauce. Layer in 4 of the tortillas, covering the bottom of the pan as much as possible. Scoop in 1/4 of the enchilada filling. Cover with 4 more tortillas. Alternate layers of filling and tortillas ending with the last layer of filling on top.

Bake for about 20 minutes or until the dish is warmed through. Squeeze the juice of a lime over the top and garnish with cilantro. Cut into 9 squares and serve.

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