Vegan enchiladas-green sauce

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

green enchilada sauce

🥗Healthier: homemade green sauce

💰Cheaper: canned green sauce

Homemade sauce can be made with fresh ingredients for better flavor.

Sauté sliced cremini mushrooms in a little vegetable broth until they release moisture.

Add half of a yellow bell pepper and half of an orange bell pepper, along with 3/4 cup of frozen corn; sauté for a few minutes.

In a 9.5 by 13 glass dish, spread a layer of Hatch green chili sauce on the bottom.

Cut corn tortillas in half and layer them against the sides of the dish.

Add a layer of the mushroom, corn, and pepper mixture, followed by half of the black beans and some finely chopped onion.

Sprinkle some sliced olives on top.

Add another layer of tortillas, followed by more enchilada sauce to ensure everything is covered.

Repeat the layering process with the remaining mixture, beans, olives, and onion.

Top with a final layer of corn tortillas and pour the remaining enchilada sauce over the top.

Bake in a 375°F oven for about 30 minutes until bubbly.

Let cool for about 10 minutes before serving.

Top with shredded romaine lettuce, sliced olives, cherry tomatoes, and homemade salsa before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens