Layered Vegan Enchilada Bake
A hearty, plant-based enchilada casserole layered with bold flavors, melty vegan cheese, and just the right amount of spice.
Equipment
- Baking dish (8-inch/20-cm square)
- Knife
- Nonstick cooking spray
Ingredients
- 2 cups 470 ml enchilada sauce, divided
- 6 to 8 flour or corn tortillas
- 12 ounces 340 g soy chorizo or Seitan Chorizo Crumbles
- 2 cups 320 g diced onion
- 12 ounces 340 g Mexican-flavored vegan cheese or Nutty Cheese
- 2 ounces 56 g sliced black olives
- 8 to 10 jarred nacho-style jalapeño slices optional
- Nondairy sour cream for garnish (optional)
- Chopped scallion for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Spray the baking dish with nonstick cooking spray.
- Cut tortillas into strips if needed to fit neatly in the baking dish.
Start layering ingredients:
- Place a layer of tortillas at the bottom of the dish.
- Spread ¼ cup (60 ml) enchilada sauce over the tortillas.
- Add a layer of chorizo crumbles, followed by diced onions.
- Repeat the layering process: tortillas, sauce, chorizo, onions, and cheese.
- Finish with a whole tortilla on top, sauce, cheese, olives, and jalapeños.
- Bake for 20–25 minutes, or until the cheese begins to brown.
- Let the casserole cool for 10 minutes before slicing and serving.
- Garnish with nondairy sour cream and chopped scallions, if desired.
Notes & Wine Advice
Wine Advice:
Pair with a fruity and light red wine, such as Grenache, or a chilled rosé for a refreshing balance.Nutrition values
Calories: 340 kcal | Carbohydrates: 28 g | Protein: 14 g | Fat: 18 g | Sugar: 5 g