Our Vegan Enchilada Casserole Recipe Is a Flavor Fiesta
Plant-based enchiladas never tasted so good. It's a good thing you'll have plenty of leftovers.
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Cooking tools:
- Baking dish
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Aluminum foil
- Can opener
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 3 (14-ounce) cans tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sea salt, divided
- 2 tablespoons olive oil
- 3 (4.25-ounce) cans diced olives, drained
- 1 onion, minced
- 1 (4-ounce) can diced mild chilies, drained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained
- 12 soft corn tortillas
- 2 cups grated vegan cheese
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