Vegan Enchilada Casserole
Shhhh...don’t spill the beans, but this Vegan Enchilada Casserole tastes JUST as meaty, cheesy, and delicious as our original Enchilada Casserole! Your family or friends won’t even know the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Oven
- Baking dish
- Skillet
- Stove
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Aluminum foil
- Airtight container
- Can opener
Ingredients
- 1 lb (454g) “Beyond Meat” burger ground
- 1 can (425g) black beans (rinsed and drained)
- ½ cup (128g) mild salsa (we used “Pace”)
- 2 tablespoons “McCormick” less sodium taco seasoning
- 1 15-oz can (425g) “Old El Paso” mild enchilada sauce
- 8 “Mission” corn tortillas (188g)
- 1 cup (210g) finely sliced onion (about ½ medium)
- 1 cup (114g) finely sliced bell pepper (about 1 small)
- 1 cup (112g) “Daiya” cheddar style shreds
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