Enchilada Casserole

This yummy recipe happened when I decided to veganize a favorite dish I used to make all the time. The original came from a college friend and wasn’t vegan. I replaced a few things and its still an excellent dish that my family, including my husband who loved the non-vegan version, loves!

Taco Seasoning Pack (half)

2 Cups Cooked Quinoa

2 Cups Cooked Black Beans

3/4 Cup Corn Kernels

16 oz Jar Enchilda Sauce

1 1/3 Cup Vegan Sour Cream ( Recipe below)

10 Corn Tortillas

1 Package Daiya Classic Blend Shreds

1/4 Sliced Black Olives

2 Tb Chooped Scallions

Place quinoa and black beans into a pan over low heat. Add 1 TB of water and taco seasoning pac (I use half a packet but add more if you prefer loud flavor.) Warm and then add the corn and combine well, set aside.

Coat the bottom of a 9x13 pan lightly with Enchilada Sauce. Cover the bottom with corn tortillas, top with 1/3 of the quinoa mixture, spread over a layer of vegan sour cream, add a layer of Daiya, followed by a light pour of enchilada sauce. Repeat layering two more times with the final layer being Daiya topped with olives.

Bake at 350 for 25 minutes. Garnish with scallions and serve.

To make vegan sour cream blend the below ingredients in a high powered blender.

1 Cup Soaked Cashews

1 Tb Lemon Juice

1 Tea Apple Cider Vinegar

1/4 Tea Sea Salt

1/2 Cup Water