Enchilada Casserole

As mentioned in other posts, one of my favorite ways to simplify meal planning is by bringing flavors from different cultures into our weekly menu. Noted in the About section, exploring global cuisine keeps dinnertime interesting while making it easy to create meals everyone looks forward to.

This Enchilada Casserole is one of those recipes that has become a family favorite. It was inspired by my mother-in-law's version, which was wonderfully simple—layers of corn tortillas, enchilada sauce, and cheese baked together until hot and bubbly. There were no rolled enchiladas, just delicious, comforting layers that always brought everyone to the table.

Over the years, I've put my own plant-based spin on her recipe. My version is packed with hearty black beans, sweet organic corn, savory tempeh, rich enchilada sauce, and melty vegan cheese, creating a casserole that's both satisfying and full of flavor.

At first glance, the directions may seem like there are a lot of steps, but don't let that fool you. Everything comes together in a single pan before being layered into the casserole dish, making cleanup surprisingly easy. It's the perfect meal for busy weeknights, family dinners, or whenever you're craving comforting Mexican-inspired flavors.

I hope your family enjoys this recipe as much as mine does. Happy cooking!

Ingredients

1 pkg. Tempeh, original

1 c. chopped onion

1 c. chopped red bell pepper

3 cloves garlic, minced

15-oz. can no-salt-added Organic black beans, rinsed and drained

1 c. frozen whole kernel Organic corn

1 1/2 c. mild salsa

1 tsp. chili powder

1 tsp. ground cumin

Ground pepper and salt to taste

1 can 28 oz. La Victoria Enchilada Sauce

10  6-inch organic corn tortillas

Vegan cheddar cheese (optional)

1 avocado, sliced for garnish

1/4 c. chopped cilantro, chopped for garnish

Lime wedges

Directions

Preheat oven to 375 degrees. In a large skillet, sauté onion, red bell pepper, Tempeh, broken into small pieces, and garlic over medium heat for 6 to 8 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add beans, corn, chili powder, and cumin.  Cook 2 to 3 minutes or until hot. Carefully stir in salsa. Season with salt and pepper as needed.

Pour a cup of enchilada sauce into the bottom of a 9” x 13” baking dish. Additionally, pour one cup of sauce into a shallow dish. Using 2 whole and 4 half tortillas, dip into a shallow dish and arrange over the sauce in the casserole dish. Spoon 1/3 of the vegetable mixture over tortillas. Continue this process so there are a total of three layers. Top with cheese.

Bake, covered, 25 to 30 minutes or until bubbly around the edges. Sprinkle with avocado and cilantro, if desired. Serve with lime wedges.