Serves: 6

Prep time: 20 min

Cook time: 30–35 min

Total time: 55 min

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Ingredients

For the Filling

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained & rinsed
• 1 can diced tomatoes (or 1 cup fresh)
• 1 cup cooked sweet potato, diced (optional but delicious!)
• 1–2 tbsp taco seasoning (store-bought or homemade)
• Salt & pepper, to taste

For the Sauce

• 2 cups enchilada sauce (store-bought or homemade)
• 1/2 cup vegetable broth
• 1 tbsp lime juice (optional)

For Assembly

• 8–10 corn or flour tortillas
• 1 cup vegan cheese, shredded (optional)
• Fresh cilantro, chopped (for topping)
• Sliced avocado (optional)
• Vegan sour cream (optional)

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Instructions

1. Preheat Oven

Preheat oven to 375°F (190°C).

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2. Make the Filling

1. Heat olive oil in a skillet over medium heat.
2. Sauté onion and garlic until soft (3–4 minutes).
3. Add bell pepper and cook 2–3 minutes.
4. Add corn, black beans, tomatoes, sweet potato (if using), and taco seasoning.
5. Cook for 5 minutes until everything is heated through.
6. Season with salt and pepper.

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3. Prepare the Sauce

1. Mix enchilada sauce + vegetable broth + lime juice in a bowl.
2. Set aside.

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4. Assemble the Casserole

1. Spread 1/2 cup enchilada sauce in the bottom of a 9×13 baking dish.
2. Place 2–3 tortillas on the bottom (overlapping slightly).
3. Spread 1/3 of the filling over the tortillas.
4. Pour 1/2 cup sauce over the filling.
5. Repeat layers 2 more times (tortillas → filling → sauce).
6. Finish with remaining sauce on top.

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5. Bake

1. Cover with foil and bake 20 minutes.
2. Remove foil, sprinkle vegan cheese (if using), and bake another 10 minutes until bubbly.

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6. Serve

Let the casserole cool for 5 minutes, then top with:

• cilantro
• avocado
• vegan sour cream

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Optional Add-Ins

• Chopped zucchini
• Mushrooms
• Vegan ground meat
• Kidney beans
• Sliced jalapeños for heat