With this luscious creamy vegan enchilada casserole recipe, now you can have “the whole enchilada” without having to fill and roll individual tortillas! While you’ve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. Photos by Evan Atlas.

Creamy Vegan Enchilada Casserole

Serves: 6

Ingredients

Filling
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15–16 oz) can vegan refried beans (I like Amy’s, in the BPA-free can) or 2 cups homemade Refried Beans
  • 3/4 cup salsa, your favorite variety
  • 2 tbsp minced fresh cilantro, or more to taste, optional
  • 1–2 small fresh hot chile peppers, seeded and minced, optional
  • 1 tsp ground cumin
  • 1 tsp dried oregano
Sauce
  • 1 1/4 cups unsweetened rice milk or other nondairy milk
  • 2 tbsp unbleached white flour
  • 1 1/2 cups grated cheddar or jack style nondairy cheese (if…

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