Calabacitas Enchilada Casserole {Plant Based, Vegan, Oil Free}

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce is more affordable and can be seasoned to taste.

Start by making the sauce: blend 16 ounces of silken tofu with plant milk, onion powder, garlic powder, pepper, and miso until well incorporated.

Set the blended tofu sauce aside.

For the filling, cook diced onions and jalapeno in a skillet for about 3 minutes until onions are translucent, adding water if needed.

Add minced garlic to the skillet and cook for 30 seconds to a minute.

Stir in 2 diced roma tomatoes and season with cumin and mexican oregano; mix well.

Add sliced zucchini to the mixture and cook on medium-high heat until tender but not mushy.

Season with salt and pepper to taste, then add sweet corn and mix evenly.

Spread the tofu sauce over the bottom of a baking dish.

Layer corn tortillas over the sauce, followed by the vegetable mixture, and a little more sauce for moisture.

Repeat the layering with another set of corn tortillas, the remaining vegetable mixture, and more sauce.

Top with the last layer of corn tortillas and spread the remaining sauce over the top, ensuring it covers everything.

Bake in the oven at 350°F for 25 to 30 minutes until golden brown.

Let the casserole sit for about 10 minutes before cutting into it.

Serve with lime, cilantro, salsa, or hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens