Vegan Enchilada Casserole with Jalapeño Cream Sauce

This Vegan Enchilada Casserole with Jalapeño Cream Sauce is the perfect make ahead meal for busy weeknights or Sunday meal prep.

INGREDIENTS:

  • 1 green bell pepper diced
  • 1 cup frozen corn
  • 1 jalapeño diced
  • 1 recipe Jalapeño Cream Sauce separated
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 1 red bell pepper diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt & pepper to taste
  • 1 can refried beans
  • 1 can black beans drained and rinsed
  • 1 1/2 cups green enchilada sauce separated
  • 12 corn tortillas
  • Optional toppings chopped cilantro, jalapeño slices
Vegan Enchilada Casserole with Jalapeño Cream Sauce #casserole #dinner #vegan

INGREDIENTS:

  1. Preheat oven to 350 degrees.
  2. Prepare Jalapeño Cream Sauce according to instructions and set aside until ready to use. 
  3. Heat olive oil in a large pan over medium high heat. Add onions, bell peppers, corn, jalapeño, cumin, chili powder, salt and pepper to the pan and lower heat to medium. Cook, stirring frequently, until veggies have begun to brown and are slightly softened (approx. 5-7 minutes).
  4. Remove veggies from heat and add half of the jalapeño cream sauce to the pan and stir to combine.
  5. Add refried beans to a bowl with 2 tbsp. of water and stir to combine.*
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  8. GET FULL RECIPE>>https://www.thissavoryvegan.com/vegan-enchilada-casserole-jalapeno-cream-sauce/

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