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Morning Enchilada Casserole

By March 1, 2020March 2nd, 2020Vegan
Morning Enchilada Casserole
Serves 4
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  1. 1-1/2 cups sliced button mushrooms
  2. 1 cup chopped onions
  3. 1 cup chopped green and or red bell pepper
  4. 3 cloves of garlic minced
  5. 1 15oz can no salt added black beans rinsed and drained
  6. 1 cup of frozen whole kernel corn
  7. 2 tsp chili powder
  8. 1 tsp ground cumin
  9. 1-1/2 cups steamed cubed sweet potato (1/2 inch cubes)
  10. sea salt & freshly ground black pepper, to taste
  11. 10 6-inch CORN tortillas, cut into quarters
  12. 1-3/4 cups of fresh salsa (I love the mild Trader Joes Salsa to save time)
  13. 1 avocado, chopped
  14. 1/4 to 1/2 cup chopped tomato
  15. 1/4 cup chopped fresh cilantro
  16. Lime wedges
  1. Preheat the oven to 375 F
  2. In a large skillet cook mushrooms, onion, bell pepp, and garlic over medium heat for 5 minutes, stirring occasionally and adding water 1 - 2 TBSP at a time as needed to prevent sticking.
  3. Add beans, corn, chili powder, and cumin, cook 2-3 minutes or until hot
  4. Carefully stir in sweet potato. Season with salt and black pepper
  5. Spoon 1/2 of the vegetable mixture into a 3-qt. rectangular baking dish
  6. Top with half of the tortilla wedges.
  7. Layer remaining vegetable mixture over tortillas and finish with remaining tortillas and finish with remaining tortilla wedges.
  8. In a food processor processor process the salsa until mostly smooth, spread over enchiladas
  9. Bake, covered, 25 to 30 minutes or until bubbly around edges and 165F in center. Spinkle with avocado, tomato, and cilantro. Serve with lime wedges.
  1. Customize the spice level of this any-meal casserole with hot or mild chili powder and salsa. I enjoyed it for breakfast!!
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