FUSS-FREE CASSEROLE

With just 6 basic ingredients, this finger-licking meal might get its own day in your busy week.

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6-INGREDIENT VEGAN ENCHILADA CASSEROLE

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The best of both worlds

Nothing says Why don’t you make yourself comfortable and stay for dinner like a casserole.

This easy vegan weeknight dish gives you the absolute best of both worlds. The savory rich filling, never disappointing corn tortillas, and bright bursting-with-flavour-salsa with the ease and prep-without-fuss of a casserole.

The layers of sautéed kale and meaty mushrooms can almost make the diehard carnivore forget that they’re actually enjoying a meatless dish.  Think of this go-to recipe as a much healthier twist on enchiladas and lasagna.

Especially after you’ve had that first bite you will be amazed by how easy it was to make this meal. With just six basic ingredients, this finger-licking meal might get its own day in your busy week, taco tuesday upgrade!

There you have it, an easy vegan dinner; satisfying casserole with a layered filling of sautéed shredded super kale and flavourful chestnut mushrooms, seasoned with cumin. I topped the corn tortillas with spicy rich garlic salsa, big garlic lover. This can be a bit intense for your taste, the kind of salsa is totally up to you.

This easy vegan enchilada casserole will be a true lifesaver in busy schedules and is amazing to reheat for a satisfying bite later in the week, if there’s anything left.

  • 6-INGREDIENT VEGAN ENCHILADA CASSEROLE
  • 6-INGREDIENT VEGAN ENCHILADA CASSEROLE

WHAT

6-8 servings

6 tablespoons  olive oil

1 1/4 pounds / 560 g brown mushrooms - cleaned and chopped

12 cups shredded lacinato or flat-leaf kale leaves - ces)

1 tablespoon ground cumin

15 (6-inch) corn tortillas

2 1/2 cups salsa of choosing, plus extra for serving

Salt and pepper

Optional toppings: diced avocado, cilantro



Tools:

9x13-inch baking dish



HOW

  1. Preheat the oven to 350°F / 180°C Coat a 9x13-inch baking dish with cooking spray.

  2. In a large sauté pan* Heat 3 tablespoons olive oil over medium heat. Add the mushrooms, season with 1/2 teaspoon of salt and ground pepper, stir to coat with the oil. Cook, stirring occasionally, until mushrooms are soft, about 8 minutes.

  3. Pour in the remaining 2 tablespoons of olive oil and stir in the kale. Season with cumin, 1/2 teaspoon salt, and ground pepper. Cook until the kale is wilted and soft, 4-5 minutes.

Assemble the casserole
  1. On the bottom of the baking dish, arrange 5 tortillas in a single layer. Spread 2/3 cup of the salsa over the tortillas, top with half of the kale and mushroom mixture. Top with another layer of 5 tortillas, spread with another 2/3 cup of salsa, top with remaining kale and mushrooms. Top with the last 5 tortillas and spread the remaining salsa over the tortillas.

  1. Cover the baking dish with foil and bake for 20 minutes, until heated through. Remove from the oven and let the casserole sit for a few minutes before serving with toppings, if using.

NOTE

If you don’t have a large enough pan for the mushrooms and kale, work in batches.

Cook half the mushrooms and kale, transfer to a bowl, then prepare the remainder of the mushrooms and kale.

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