Hello, lovely readers! I’m Jenny, and I’m excited to share my Vegan Breakfast Enchilada Casserole recipe with you today. This dish is packed with vibrant flavors and a perfect way to start your morning. The combination of veggies, beans, and spices wrapped in tortillas makes this casserole both hearty and delicious.
I often make this casserole for weekend brunches or when we have guests over. It’s a hit every time! The best part? You can prepare it the night before and just pop it in the oven in the morning. It’s my go-to recipe for a satisfying and crowd-pleasing breakfast.
Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: Mexican
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 1/2 cups salsa
- 1 cup vegan shredded cheese
- 1 avocado, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Equipment/Utensils
- Large skillet
- Mixing spoon
- Baking dish (9×13 inch)
- Measuring cups and spoons
- Knife
- Cutting board
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Vegetables: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the red and green bell peppers, and cook for another 5 minutes until they begin to soften.
- Add Beans and Corn: Stir in 1 cup of corn kernels and 1 can of black beans. Season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for an additional 3-4 minutes until everything is well mixed and heated through.
- Assemble Enchiladas: In a 9×13 inch baking dish, spread a thin layer of salsa on the bottom. Place 4 corn tortillas on top of the salsa, overlapping slightly if necessary. Spoon half of the vegetable mixture over the tortillas, then sprinkle with half of the vegan shredded cheese. Repeat the layers with the remaining tortillas, vegetable mixture, and cheese.
- Top and Bake: Pour the remaining salsa over the top of the casserole and spread evenly. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Let the casserole cool for a few minutes before slicing. Garnish with avocado slices and fresh cilantro. Serve warm and enjoy!
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 40%
- Calcium: 10%
- Iron: 15%
- Folate: 20%
This Vegan Breakfast Enchilada Casserole is a delightful and nutritious way to start your day. I hope you and your family enjoy it as much as we do. Happy cooking!
Vegan Breakfast Enchilada Casserole
I often make this casserole for weekend brunches or when we have guests over. It's a hit every time! The best part? You can prepare it the night before and just pop it in the oven in the morning. It’s my go-to recipe for a satisfying and crowd-pleasing breakfast.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup corn kernels fresh or frozen
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 1/2 cups salsa
- 1 cup vegan shredded cheese
- 1 avocado sliced (for garnish)
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Vegetables: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the red and green bell peppers, and cook for another 5 minutes until they begin to soften.
- Add Beans and Corn: Stir in 1 cup of corn kernels and 1 can of black beans. Season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for an additional 3-4 minutes until everything is well mixed and heated through.
- Assemble Enchiladas: In a 9×13 inch baking dish, spread a thin layer of salsa on the bottom. Place 4 corn tortillas on top of the salsa, overlapping slightly if necessary. Spoon half of the vegetable mixture over the tortillas, then sprinkle with half of the vegan shredded cheese. Repeat the layers with the remaining tortillas, vegetable mixture, and cheese.
- Top and Bake: Pour the remaining salsa over the top of the casserole and spread evenly. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Let the casserole cool for a few minutes before slicing. Garnish with avocado slices and fresh cilantro. Serve warm and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 40%
- Calcium: 10%
- Iron: 15%
- Folate: 20%
